Testing has shown no sign of Escherichia coli contamination in McDonald’s Quarter Pounder beef patties, and traceback and epidemiological data have ruled out beef as the cause of the ongoing E. coli outbreak. Quarter Pounders have returned to the menu at affected McDonald’s locations—without slivered onions.
The “Use and Impact Of Codex Texts: Report of The Codex Survey 2023” showed an 80 percent satisfaction rate among Codex members with Codex Alimentarius texts, but low- and middle-income countries noted a lack of awareness as a significant barrier to adoption.
Amid the ongoing E. coli outbreak, Taylor Farms has been confirmed as the onion supplier to the affected McDonald’s locations. As a result, national restaurant chains are proactively pulling onions from their menus. FDA is still investigating whether onions are the vehicle of illness.
An ongoing study funded by the Center for Produce Safety aims to fill knowledge gaps about the microbial food safety risks posed by wax roller brushes used on fruit and vegetables, as well as identify best cleaning and sanitation practices.
Consumer Reports has delivered a petition to the U.S. Food and Drug Administration (FDA) urging the agency to ban red dye 3 in foods, and are cautioning the public about certain Halloween candies containing the colorant.
New artificial nose technology developed by the Norwegian University of Science and Technology (NTNU) could make it possible to reliably detect and identify spoiled and damaged food through smell.
A foodborne illness outbreak linked to McDonald’s Quarter Pounders contaminated with Escherichia coli has caused 49 illnesses, ten hospitalizations, and one death in ten states. Slivered onions used on the sandwiches are the probable vehicle of illness.
As a result of Operation OPSON 2024—an EU-wide coordinated effort targeting fraudulent and counterfeit foods—22,000 tons of food and 850,000 liters of beverages, totaling €91 million, were removed from the market.
In a recent research project, the fortification of rice grains with zinc oxide and magnesium oxide nanoparticles was shown to be effective in inhibiting Escherichia coli growth. The researchers believe that similar nanofortification techniques could be applicable across agriculture to enhance microbial food safety.
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