The Centers for Disease Control and Prevention (CDC) confirmed last month that chopped onions served on McDonald’s Quarter Pounder burgers were the likely source of an E. coli outbreak that prompted the fast-food restaurant chain to stop selling temporary menu item.
At least 104 individuals in 14 states were sickened and one death was reported in Colorado, according to a CDC statement. But, according to the CDC, the real number of people who got sick from this E. coli outbreak is likely higher.
Because the onions from the supplier were recalled and are no longer available for sale to food service operators, it is not necessary to avoid eating onions or other foods made with onions, the CDC said.
But should you worry about eating onions in general?
The CDC said it is unlikely that the recalled onions went to grocery stores or directly to consumers.
“When people are choosing onions at the grocery store, my advice is to look for onions without cuts or other visible blemishes,” said Donald W. Schaffner, a professor and chairman of the Department of Food Science at Rutgers University in New Jersey.
“Spots where produce items such as onions are damaged can represent sites for microbial growth and can lead to spoilage or, if pathogens are present, multiply to higher levels [can be] more dangerous.”
How are onions contaminated with E. coli?
Like many fresh produce, onions can become contaminated with E. coli if exposed to contaminated water or soil during growing, harvesting or processing, said Sarah Heckler, a registered dietitian at Anne Till Nutrition Group in Raleigh, North Carolina.
Contamination can also occur if the onions are handled by people with unclean hands or if the food comes into contact with dirty surfaces, Heckler told Fox News Digital.
Onions remain a healthy and versatile food, Heckler said.
They provide essential vitamins such as C and B6, minerals such as potassium and manganese, and dietary fiber for gut health.
Plus, with their low calorie count and high antioxidant content, onions can reduce inflammation, support immunity and lower the risk of chronic disease, Heckler said, making them a delicious and nutritious addition to your diet. .
Cooking onions to an internal temperature of 165 degrees Fahrenheit kills E. coli and other harmful bacteria, Heckler said — making the cooked onion safer to eat.
“If you’re concerned about contamination, cooking is an effective precaution,” she said.
Tips to avoid contamination
There are some tips to know to avoid contamination.
“When buying raw onions, look for firm onions that show no signs of damage, and then store them in a cool, dry place,” recommends Erin Palinski-Wade, a registered dietitian in Sparta, New Jersey, and author of ” Lose Weight Walking for Dummies.”
Wash your hands before and after handling an onion, Palinski-Wade said.
Before preparing a raw onion, rinse it under cold water, she also advised.
During the holidays, when many people are in the kitchen preparing food together, there is a higher risk of contamination, Palinksi-Wade told Fox News Digital.
“And with the holiday business, it’s more likely that food is left out at unsafe temperatures or not stored properly,” she said.
To help minimize the risk, she suggested designating a food preparation area specifically for raw produce that is kept away from raw meat and other potential contaminants.
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