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At least 30 cases were reported in Colorado, followed by 19 in Montana, 13 in Nebraska, 10 in New Mexico, eight in Missouri and Utah, six in Wyoming, three in Kansas, two in Michigan and one each in Iowa, North Carolina, Oregon, Washington and Wisconsin.
The illnesses were reported between September 12 and October 21.
At least seven people who got sick said they ate McDonald’s food while traveling.
Taylor Farms, a California-based produce grower, has recalled onions potentially linked to the outbreak.
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U.S. Food and Drug Administration tests found a type of E. coli bacteria that produces a dangerous toxin in one onion sample, but it did not match the strain that made people sick, officials reported.
Quarter Pounders were removed from menus in several states during the early days of the outbreak.
McDonald’s officials said Wednesday that the company has identified an alternative supplier for the 900 restaurants that have temporarily stopped serving onion burgers.
Over the past week, those restaurants have continued to sell Quarter Pounders with chopped onions.
FDA officials said in a statement that “there does not appear to be an ongoing food safety concern related to this outbreak at McDonald’s restaurants.”
The type of bacteria involved in this outbreak causes about 74,000 infections in the U.S. annually, leading to more than 2,000 hospitalizations and 61 deaths each year, according to the CDC.
Symptoms appear quickly, within a day or two after consuming contaminated food, and usually include fever, vomiting, diarrhea or bloody diarrhea and signs of dehydration – little or no urination, increased thirst and dizziness.
The infection can cause some kind of serious kidney injury, especially in children under 5 years of age. E. coli poisoning in young children requires immediate medical attention.
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