Expert explains how products became contaminated with E. coli after McDonald’s outbreak

TOPEKA, Kan.(WIBW/Grey News) – The The CDC reported Wednesday HE Dozens of people caught E. coli from a classic McDonald’s sandwichQuarter Pounder.

In response, McDonald’s removed the sandwich from menus in Kansas and nearly a dozen other states.

Infectious diseases consultant Dr. Clifton Jones said the strain identified in the outbreak was E. coli O157, which is normally associated with livestock.

“If there is contamination in the fecal stream, it can contaminate beef products during the slaughter of the animal,” he said. “In this environment, it can affect the product. It can also affect areas where cattle are raised, where runoff may include water from feedlots or pastures and this organism may contaminate the water. That’s why an outbreak is occasionally associated with vegetables.”

The USDA’s initial findings on the latest outbreak suggest a link to chopped onions served raw on sandwiches.

Jones, the infectious diseases consultant, said E. coli has a relatively high mortality rate and worrying symptoms compared with other intestinal infections.

“Abdominal discomfort or abdominal pain occurs for a few days to 10 days, but usually for about three days, and bloody diarrhea occurs a day or two later,” Jones said. “Symptoms last seven to 10 days in this range.”

Very young children and the elderly are most at risk for serious disease. If symptoms last longer than a day or two, it’s best to stop by the doctor’s office.

“This is not expected, and evaluation is appropriate and will likely include testing for potential organisms that are many other causes of diarrhea,” Jones said. “Some relatively rapid tests can be performed that can identify not only the E. coli-associated O157 toxin but also other potential pathogens.”