Burger King and Yum Brands Remove Onions from Some Restaurants Following E. Coli Outbreak Linked to McDonald’s

Following a recent E. coli outbreak linked to McDonald’s, major brands like Burger King and Yum Brands (owner of Taco Bell, Pizza Hut, and KFC) have proactively removed fresh onions from some of their restaurants to ensure customer safety. This incident raises concerns about food supply and hygiene standards across the fast-food industry nationwide.

A Yum Brands spokesperson told CNBC, “As we continue to monitor the recently reported E. coli outbreak, we have proactively removed fresh onions from select Taco Bell, Pizza Hut, and KFC restaurants out of an abundance of caution. We will continue following supplier and regulatory guidance to ensure the safety and quality of our food.”

Although Yum Brands has not specified the number of affected restaurants, it remains unclear whether the decision is related to a recall following McDonald’s outbreak. This has raised questions about the potential spread and safety of food supplies used by major brands.

Taylor Farms’ Role in the Onion Supply Chain

Taylor Farms, which supplies onions to McDonald’s in the affected areas, also supplies products to U.S. Foods, a food distributor. On Wednesday, U.S. Foods issued a recall for four onion products produced by Taylor Farms, though the company does not directly supply McDonald’s. Notably, Taylor Farms has yet to respond to CNBC’s request for comment, leaving unanswered questions about quality control and food safety at its facilities.

After reviewing its supply chain, Burger King also decided to remove onions from around 5% of its U.S. restaurants that received onions from the Taylor Farms facility in Colorado, the center of the recall. Burger King said, “Despite no contact from health authorities and no indications of illness, we proactively asked our 5% of restaurants who received whole onions from this facility to dispose of them immediately and are currently restocking from other sources.” Burger King only uses fresh, whole onions, which are washed, peeled, and sliced by employees in-store.

E. Coli Outbreak Investigation: McDonald’s and the Quarter Pounder

Health authorities are currently investigating the source of the E. coli outbreak, which has led to one death and 49 confirmed cases across 10 states, including Colorado, Nebraska, and Wyoming. The Centers for Disease Control and Prevention (CDC) has interviewed 18 individuals, of whom 14 recall eating a Quarter Pounder at McDonald’s around the time of the outbreak.

In response to the outbreak, McDonald’s has removed Quarter Pounders from about 20% of its U.S. restaurants. The investigation has focused on two ingredients in the burger: fresh beef patties and slivered onions. McDonald’s stated that all affected restaurants source their onions from the same supplier, which washes and slices them. However, the beef patties come from multiple suppliers in the region. According to McDonald’s internal standards, if the beef is cooked correctly, the temperature would kill any E. coli bacteria present.

Safety Measures and Consumer Protection

The simultaneous recall of onions by major brands like Burger King, Yum Brands, and McDonald’s demonstrates the seriousness of food safety, especially when E. coli outbreaks can have severe health consequences. With one death and dozens of infections, this E. coli outbreak is a stark reminder of the importance of food supply control in the food service industry.

Although these fast-food chains have taken proactive measures to reduce risk, the situation raises concerns about the potential spread and effectiveness of inspection and monitoring processes at production and supply facilities. Measures such as changing onion suppliers, closely monitoring processing practices, and ensuring product quality before preparation are essential steps to protect customer health.

Conclusion

This incident has impacted major brands like McDonald’s, Burger King, and Yum Brands and has highlighted food safety concerns and the trust that consumers place in the food industry. In an era where clean, safe food is a priority, fast-food chains must implement stricter measures to ensure safety in their supply chains and maintain customer confidence.

Hopefully, this event will serve as a valuable lesson for major brands, encouraging them to enhance their quality control processes to prevent similar incidents in the future and protect the health and rights of their customers.