McDonald’s restaurants in Taiwan source ingredients from different locations than in the US, McDonald's Taiwan said today, after one person died and dozens fell sick following a severe Escherichia coli (E coli) outbreak linked to the chain’s Quarter Pounder hamburgers in the western US.
The onion slivers used in Taiwan McDonald’s locations are from New Zealand, while the beef patties are from Paraguay, New Zealand and Australia, the company said in a statement.
Both are different sources from US locations, it said, adding that all ingredients have been inspected by the suppliers and meet food safety standards.
Photo: George Tsorng, Taipei Times
The outbreak, which began late last month, spans 10 western states with most of the 49 cases concentrated in Colorado and Nebraska, the US Centers for Disease Control and Prevention (CDC) said yesterday.
Ten people have been hospitalized, including one child with hemolytic uremic syndrome — a serious condition that damages blood vessels in the kidneys.
"One older person in Colorado has died," the CDC said in a statement.
All affected people carried the same strain of E coli and reported eating at McDonald's before developing their symptoms, with most specifically recalling having had Quarter Pounders.
While investigators have not yet pinpointed the exact ingredient causing the outbreak, they are focusing on slivered onions and beef patties — both of which have been removed from restaurants in the affected states pending further investigation.
"Food safety is so important to me and everyone at McDonald's," McDonald's USA president Joe Erlinger said in a video message. "We've taken steps to proactively remove slivered onions, which are used in Quarter Pounders, in select states.”
"We've also made the decision to temporarily remove the Quarter Pounder from restaurants in select states," he said, adding that the majority of states are not affected.
In affected states, other menu items including other beef products remain available.
The agency advised those who consumed a Quarter Pounder and developed symptoms of E coli poisoning — such as diarrhea, a fever over 38.9°C and vomiting — to seek medical attention.
Symptoms typically begin three to four days after exposure, and most people recover within five to seven days without treatment.
However, some cases can become severe and require hospitalization.
Additional reporting by CNA
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