The UK Daily Mail reports investigators have raided McDonald’s offices in Seoul, South Korea after allegations that several children fell ill after eating the U.S. chain.
At least five children have allegedly suffered life-threatening kidney disease as a result of an infection, after being served under-cooked hamburger patties at McDonald’s.
The raid on Wednesday saw the Seoul central district prosecutors’ office confiscated documents and evidence local news reports said.
Investigators also carried out raids at three other companies, including an ingredient supplier.
A spokeswoman at McDonald’s Seoul office confirmed the raid to Reuters, but gave no reason or further details.
In July, a consumer filed a complaint against the U.S. firm, saying her daughter was diagnosed with hemolytic uremic syndrome – also known as hamburger disease – following the consumption of a McDonald’s hamburger last year.
The parent said that the four-year-old girl had been left with irreversible kidney damage.
Complaints were also filed by parents of four more children who became sick after eating McDonald’s burgers.
So sad. Kids developed hemolytic uremic syndrome from an E. coli infection in Wisconsin, source of contamination is unknown.
The La Crosse County Health Department is investigating eight cases of a “particularly nasty form” of the e-coli bacteria that forced the hospitalization of six children. Some of the children have recovered and been released from the hospital, said Paula Silha, education manager at the Health Department who declined to name where the children live for privacy concerns. The families are concerned about messages that might appear on social media, in particular, Silha said. E-coli is a bacterial infection that is more common during the summer months. Cases can be linked or individual. The variant in these cases, e-coli 0157, is “a particularly nasty form, which produces a toxin that can be harmful to the body organs such as the kidneys,” Silha said. The hospitalized children had developed hemolytic uremic syndrome, a toxin that can damage kidneys, she said. This form also is called shiga toxin-producing escherichia coli, and the Health Department is working with the Wisconsin Division of Health to contain the outbreak, Silha said. The ongoing investigation has not identified a single source of infection or contamination. The first reports came in early in the month, and additional people are being tested, she said. E-coli is transmitted by eating contaminated food or water and by contact with fecal material from infected people or animals, she said. Annual reports for the past several years indicate an average of two to three cases a year, although 30 were counted last year, Silha said, adding, “I cannot tell from the annual report if they were all related to one outbreak or if they came in a few at a time.’ Person-to-person spread of bacteria is possible and may occur in family settings, day care centers and nursing homes. Children younger than 5 and the elderly are the most susceptible to infection from e-coli.
Korea Centers for Disease Control and Prevention is conducting an epidemiological investigation into a case of 7 children and 1 adult who showed symptoms of food poisoning with vomiting and diarrhea after eating McDonald’s hamburgers on 25 Aug 2017 at a Jeonju branch in North Jeolla.
Authorities are not ruling out the possibility that the 8 individuals contracted hemolytic-uremic syndrome (HUS), widely known as “hamburger disease,” a bacterial infection that can leave the renal system severely damaged.
On 25 Aug 2017, a group of 15 adults and elementary school students from the same church in Jeonju visited McDonald’s Jeonju branch and ate bulgogi burgers together. A day later, 7 children and 1 adult experienced diarrhea and vomiting. The authorities declared an epidemiological probe into the case on Sat 2 Sep 2017.
As the case was publicized, McDonald’s Korea halted selling bulgogi burgers nationwide starting on Sat 2 Sep 2017. On its website, a notice says, “We have decided to stop selling bulgogi burgers pending the outcome of the ongoing investigation by authorities,” adding that the multinational company’s Korean branch was taking the issue seriously. It also said the company will do its best to help patients recover, though without elaborating on how or when.
The outcome of the ongoing probe is expected to be made public around Wed 6 Sep 2017.
ProMED-mail reports classic bulgogi recipes use a marinade of soy, ginger, garlic, and gochujang (Korean chili paste) to flavor and tenderize strips of meat. Because combining a marinade into ground beef would change the consistency of the hamburger, making it more of a “sloppy-joe”, usually a bulgogi inspired sauce is used on top of the burger although a Korean inspired spice combination can be added to the ground beef.
My son is 6-years old, stories like this are sickening. But hey, food safety is simple….
A 5-year-old girl is unconscious and two others are in hospital after a case of food poisoning from a batch of potato salad sold at a supermarket deli counter here. The 5-year-old has been diagnosed with hemolytic-uremic syndrome (HUS) — acute kidney failure plus anemia caused by the destruction of red blood cells and a low platelet count. A total of eight people aged 4 to 60 who ate the potato salad purchased at the “Delicious” deli counter in the Shokusaikan Marche supermarket branch here reported food poisoning symptoms including diarrhea. Tests found the O157 strain of E. coli bacteria in six of the patients. The Saitama Prefectural Kumagaya Health Center has determined the potato salad as the cause of the outbreak, and suspended business at the “Delicious” deli for three days starting from Aug. 21 based on the Food Sanitation Act. According to prefectural authorities, the potato salad was produced by a company outside Saitama Prefecture. The deli then added ham, apple and other extra ingredients and put it on sale starting Aug. 7.
McDonald’s is a big, semi-popular fast-food chain in the way Semi-Tough (the movie) depicted American professional football as big and semi-popular.
When Shiga-toxin producing E.coli were discovered in 1977 (named verotoxigenic E. coli) and then the first outbreaks were linked to human illness in 1982 at McDonald’s in White City, Ore., and Traverse City, Mich., McDonald’s completely revamped its beef sourcing and cooking procedures.
Over the past three decades, I’ve heard everyone blame McDonald’s for everything, especially on food safety, and especially what used to be known as hamburger disease.
South Korean lawyers are apparently catching up to where North Americans were 25 years ago, but perpetuate semi-stereotypes.
According to The Korea Herald, a mother on Wednesday filed a complaint against McDonalds Korea, claiming her daughter was diagnosed with the “hamburger disease” after eating a burger with an undercooked patty in one of its outlets.
“The 4-year-old victim had no health problems, but caught hemolytic uremic syndrome after eating a McDonald’s hamburger,” lawyer Hwang Da-yeon said at a press conference held in front of the Seoul District Prosecutors Office, before submitting the complaint.
HUS is serious shit.
McDonald’s has known about it for a long time.
The complaint claims McDonald’s violated local food safety rules by serving contaminated meat that was not fully cooked.
The plaintiff also made a tearful plea, asking state prosecutors to investigate and hold McDonald’s Korea responsible for her daughter, who has suffered irreversible damage to her kidneys and must undergo eight to 10 hours of peritoneal dialysis on a daily basis.
According to the mother, the child ate a hamburger at a McDonald’s outlet in Gyeonggi Province in September and fell ill about three hours afterwards.
HUS is always tragic, and I wouldn’t wish it on anyone.
She was brought to an intensive care unit three days later, where she was diagnosed with HUS, a food-borne disease that can cause acute kidney failure. The child was discharged from the hospital two months later, but had lost 90 percent of her kidney function.
The McDonald’s outlet denied any link between its product and the child’s illness, saying the meat is machined-cooked, eliminating human error.
I’m not sure who’s right, but Shiga-toxin producing E. coli – the kind that lead to HUS – take 2-4 days to develop – not 3 hours.
As Kate Murphy of The New York Times explained last week, when you’re fine one minute and barfing the next – what the U.S. Centers for Disease Control and Prevention calls an acute gastrointestinal event — happens to all of us at least once a year. The bouts, while extremely unpleasant, usually don’t occasion a trip to the doctor or require any medication.
But such events tend to make us spin our gears trying to pinpoint what made us so miserably sick. While it’s hard to know for sure, there are clues that might help you determine the source and reduce your risk in the future.
“People tend to blame the last thing they ate, but it’s probably the thing before the last thing they ate,” said Dr. Deborah Fisher, a gastroenterologist and associate professor at Duke University School of Medicine.
It takes the stomach around four to six hours to empty a full meal, and then the small intestine takes about six to eight hours to squeeze out all the nutrients and empty into the colon. The remains linger there for another one to three days, fermenting and being formed into what ultimately is flushed down the toilet. So-called bowel transit time varies significantly from person to person, but gastroenterologists said you can easily find out what’s normal for you by eating corn and watching for when the indigestible kernels appear in your stool.
Gross, perhaps, but with that baseline, the next time you get sick, you’ll be better able to estimate when you might have eaten the offending meal. For example, if you throw up something and don’t have diarrhea or roiling further down, it could be that what made you ill was something you ate within the last four to six hours. If you wake up in the middle of the night with cramps and diarrhea, it’s more likely something you consumed a good 18 to 48 hours earlier, depending on the results of your corn test.
We stopped at a McDonald’s on the way home from the Glass Mountains yesterday. Quality was semi-OK, but safety was there.
(No McDonald’s money was involved in this blog post; there was no money at all; I just like to write).
Winnipeg, Manitoba, Canada correspondent, Rob Mancini, writes:
I’ve been told many times from various sources that Mancini’s always a cheerful guy, you can’t upset him… this is only because I find happiness with my family. I have an amazing wife and 2 incredible kids (6 years old and 19 months), all healthy. What more can I ask for: nothing.
But when I read stories of kids dying from hemolytic uremic syndrome due to an E. coli infection, in particular when it could have been prevented, I get mad.
“We can’t hold him. We can’t love on him. All we can do is just stand at the bedside,” Lindsey Montgomery, Huston’s mom, told WFAA.
Fox News reports A 2-year-old boy is on life support after contracting an E. coli infection from an unknown source while on vacation in Oklahoma with his family. Landon Huston, of Ennis, Texas, was experiencing stomach virus-like symptoms when a fecal sample tested positive for E. coli, WFAA reported.
Huston was taken to Children’s Medical Center Dallas where doctors discovered the infection had progressed to Hemolytic Uremic Syndrome (HUS), an abnormal destruction of red blood cells that leads to kidney failure, WFAA reported.
Huston underwent the first of two surgeries on June 14 and has had a blood transfusion. He was placed on life support after doctors discovered fluid in his lungs, a post on the family’s GoFundMe page said.
The Texas Department of Health Services is investigating any potential source of the bacteria. E. coli can be found in the environment, foods, and intestines of people and animals, according to the Centers for Disease Control and Prevention (CDC).
“Most parents like us had no idea, you know, the dangers of something like this,” Montgomery told WFAA. “And it’s everywhere. E. coli is something that’s everywhere.”
While most strains of the bacteria are harmless, others can cause diarrhea, urinary tract infections, respiratory illness and pneumonia. About 5-10 percent of patients who contract E. coli will develop (HUS), which could present as decreased frequency of urination, feeling tired and losing color in cheeks and inside the lower eyelids. Patients can recover in a few weeks but others may suffer permanent damage or die.
“I have faith he’s going to come out on top,” John Huston, the toddler’s dad, told WFAA.
I’ve taught many food safety courses and have lectured on the importance of food safety to many. I’ve used different techniques in teaching, heavily based on behavioral science amongst other antics, to stress the importance of certain food safety principles. Even did a TV show on the subject. All of this doesn’t matter if your inherent belief system is contrary to the information provided. Need to be compelling and understand how human behavior operates. At times I wish I know more psychology but it’s never too late.
Food safety is not simple, it is hard and anyone who says otherwise is clueless.
I always try to share personal stories and current relevant food safety stories in an attempt to connect with my audience or readers and gauge their interest. Doug taught me this and it works.
In 2013, Emma Heidish spent a month overcoming a potentially deadly form of kidney disease which cause her kidneys to shut down and required surgery and near constant dialysis.
On Tuesday, a Hennepin County jury found the owners of the farm where she got E. coli, Dehn’s Pumpkins in Dayton, negligent for not taking steps to prevent their animals from transmitting diseases and awarded Emma $7.5 million.
The bulk of the money is for future medical bills and pain and suffering.
“It is one of the largest verdicts in the country for an E. coli outbreak for a condition like this one and its one of the largest involving a petting zoo case,” Emma’s attorney, Fred Pritzker, said. “The people who run the pumpkin patch are decent people. It’s not that they were mean spirited. But, what they didn’t know caused a great deal of pain and suffering for my clients.”
Since the outbreak, the popular pumpkin patch no longer operates a petting zoo, but Pritzker sais animal attractions like it are not regulated or inspected.
His firm will push for a new law, named after Emma, requiring petting zoos to follow safety precautions, like having hand washing stations nearby to help prevent the spread of the disease.
“There have been 150 to 200 cases of outbreaks involving animals in public settings in the last 15 years, Pritzker said
Pritzker says Emma probably won’t see all the money because the farm’s insurance doesn’t have that much coverage.
Eight months on from a rescue helicopter dash to Starship children’s hospital, two-year-old Grace Dheda is enjoying being back on her family’s farm – even though it nearly killed her.
In March, Grace and her family were savouring rural life in Wellsford.
Mum Megan and Dad Kirin were planning their up-coming wedding.
That all came to a sudden halt when their daughter began to show signs of illness.
After two days of vomiting and diarrhea, a doctor diagnosed a tummy bug.
Grace was sent home and prescribed plenty of fluids, Megan says.
At home Grace played on the deck like her normal self, but collapsed at bedtime.
Grace was rushed back to the doctors.
“They put her on oxygen straight away. She’d been unconscious for about 45 minutes and they were starting to worry about potential brain damage.”
Given the severity of the situation and the closest ambulance an hour away, the Auckland Westpac Rescue Helicopter was called.
Grace and Megan were ferried to a helipad and arrived to see the chopper landing.
“It was such a relief to see the helicopter,” Megan says.
Megan recalls, “At first nobody knew what was wrong with her and why she was having these seizures. It wasn’t until a few days before we left the hospital that we found out she had contracted E. coli and HUS (Hemolytic Uremic Syndrome).”
HUS is a severe complication of the E. coli infection that can lead to kidney failure.
At first it was thought that Grace had contracted the bacterial infection through the water supply, however this was later tested and found to be normal.
It is now believed that she contracted it via the farm animals.
Megan says, “We’ve got cows here on the farm and I don’t like Grace going anywhere near them. The doctor told me I have ‘parental anxiety.’ ‘I love the farm life, but I’m a bit paranoid now and have about 20 bottles of sanitiser around the place.”
The Helicopter Trust is actively fundraising at present in order to purchase three new ventilators for use on their helicopters and in their Rapid Response Vehicle.
The persistence and fitness factors of the highly virulent EHEC/EAEC O104:H4 strain, grown either in food or in vitro, were compared with those of E. coli O157 outbreak-associated strains.
The log reduction rates of the different EHEC strains during the maturation of fermented sausages were not significantly different. Both the O157:NM and O104:H4 serotypes could be shown by qualitative enrichment to be present after 60 days of sausage storage. Moreover, the EHEC/EAEC O104:H4 strain appeared to be more viable than E. coli O157:H7 under conditions of decreased pH and in the presence of sodium nitrite. Analysis of specific EHEC strains in experiments with an EHEC inoculation cocktail showed a dominance of EHEC/EAEC O104:H4, which could be isolated from fermented sausages for 60 days. Inhibitory activities of EHEC/EAEC O104:H4 toward several E. coli strains, including serotype O157 strains, could be determined. Our study suggests that EHEC/EAEC O104:H4 is well adapted to the multiple adverse conditions occurring in fermented raw sausages. Therefore, it is strongly recommended that STEC strain cocktails composed of several serotypes, instead of E. coli O157:H7 alone, be used in food risk assessments.
The enhanced persistence of EHEC/EAEC O104:H4 as a result of its robustness, as well as the production of bacteriocins, may account for its extraordinary virulence potential.
IMPORTANCE In 2011, a severe outbreak caused by an EHEC/EAEC serovar O104:H4 strain led to many HUS sequelae. In this study, the persistence of the O104:H4 strain was compared with those of other outbreak-relevant STEC strains under conditions of fermented raw sausage production. Both O157:NM and O104:H4 strains could survive longer during the production of fermented sausages than E. coli O157:H7 strains. E. coli O104:H4 was also shown to be well adapted to the multiple adverse conditions encountered in fermented sausages, and the secretion of a bacteriocin may explain the competitive advantage of this strain in an EHEC strain cocktail.
Consequently, this study strongly suggests that enhanced survival and persistence, and the presumptive production of a bacteriocin, may explain the increased virulence of the O104:H4 outbreak strain. Furthermore, this strain appears to be capable of surviving in a meat product, suggesting that meat should not be excluded as a source of potential E. coli O104:H4 infection.
Fitness of Enterohemorrhagic Escherichia coli (EHEC)/Enteroaggregative E. coli O104:H4 in comparison to that of EHEC O157: Survival studies in food and in vitro
Applied and Environmental Microbiology; November 2016 vol. 82 no. 21 6326-6334
Christina Böhnlein, Jan Kabisch, Diana Meske, Charles M. A. P. Franz and Rohtraud Pichner
Previous research indicated that pigeons may be a reservoir for a population of verotoxigenic E. coli producing the VT2f variant. We used whole-genome sequencing to characterize a set of VT2f-producing E. coli strains from human patients with diarrhea or HUS and from healthy pigeons. We describe a phage conveying the vtx2f genes and provide evidence that the strains causing milder diarrheal disease may be transmitted to humans from pigeons.
The strains causing HUS could derive from VT2f phage acquisition by E. coli strains with a virulence genes asset resembling that of typical HUS-associated verotoxigenic E. coli.
Whole-Genome characterization and strain comparison of VT2f- producing Eschericha coli causing hemolytic uremic syndrome
Emerging Infectious Dieseaes, Volume 22, Number 12- December 2016, DOI: 10.3201/eid2212.160017