Disaster struck at a local McDonald’s in Grand Junction, Colorado, as many people who ate there reported severe symptoms such as nausea, intense stomach cramps, diarrhea, and dizziness. 90 cases were reported, twelve people were hospitalized, and one died. After raising serious concerns, it was found that all the cases were linked to the McDonalds location.
Desperate to provide answers, scientists used a method called tracing to find the source of the problem. “We look at every case we get like it could be an outbreak. We investigate every case with the mindset of preventing the spread of disease and stopping the source of disease,” said Julie Hartshorn, a disease surveillance specialist. The scientists issued a 13-page supplemental questionnaire that examined every detail of the patients’ diet, food intake, and activities over the past week, from the moment they woke up to the time they went to sleep. Among the many cases, one commonality was the McDonald’s Quarter Pounder, which led the Centers for Disease Control and Prevention (CDC) to inspect the location. The CDC initially believed that this mysterious sickness was due to poor sanitation, but it was after further investigation, they identified it to be E Coli.
To find this, scientists used a program called PulseNet, which analyzes and compares contaminated strains to over 60,000 other genomes associated with known foodborne illnesses. Using the software, they identified the specific strain, O157, which produces a dangerous toxin called Shiga. After pinpointing the strain, they traced it to onions produced at the Taylor Farms Colorado plant. Upon diagnosing the origin of the E. coli, all McDonald’s locations stopped receiving supplies from Taylor Farms in Colorado Springs indefinitely to prevent further liabilities. The first victim of the “epidemic” was 17 year old Silas Mayes. He says “I don’t trust fast food now because of how sick it made me.” In his interview with CNN News, he openly expressed his concern and newfound skepticism towards fast food restaurants after losing 10 pounds.
This story helps highlight the reality of fast food, and restaurants in general. We don’t know where everything comes from and how it’s handled. Despite this concerning story, there are many regulations to keep the food industry up to standards in sanitation.
