The Centers for Disease Control and Prevention (CDC) has confirmed that an E. coli outbreak, which affected at least 104 individuals in 14 states, was linked to slivered onions served on McDonald’s Quarter Pounder hamburgers. The menu item has been temporarily removed from the menu.
Although the CDC stated that the real number of people who became sick is likely higher, it’s not necessary to avoid eating onions or other foods made with onions. However, proper handling and storage techniques can minimize the risk of contamination.
E. coli can be present on onions if they are exposed to contaminated water or soil during growing, harvesting, or processing. Contamination may also occur if onions are handled by people with unclean hands or if the food encounters dirty surfaces.
To reduce the risk of E. coli contamination, it’s essential to follow proper handling and storage techniques. When purchasing raw onions, look for firm onions with no signs of damage and store them in a cool, dry place. Wash your hands before and after handling an onion, and rinse it under cold water before preparing.
Cooking onions to an internal temperature of 165 degrees Fahrenheit can kill E. coli and other harmful bacteria. Designating a food prep area specifically for raw produce can also help minimize the risk of cross-contamination during holidays when multiple people are in the kitchen prepping food together.
Source: https://www.foxnews.com/food-drink/onions-safe-eat-e-coli-outbreak-must-know