The volume of food products in the U.S. market exceeds 170 billion kilograms annually. Revenue generated from these food products also exceed $2.6 trillion each year, and the agricultural industry is responsible for employing a tenth of employed Americans. It’s evident that massive amounts of food products are cultivated, harvested, shipped, cooked and consumed. These food products traverse a number of suppliers and supply chains before reaching consumers. This naturally poses risks related to food contamination along the way. While preventing food contamination has become a priority, shortcomings in safe food handling and preparation persist. This was once again evidenced in McDonald’s recent E. coli outbreak that killed one and infected 75 of its customers.
McDonald’s recent debacle is just one of many examples where safe food handling and preparation efforts failed. The fast-food chain working with the CDC and FDA has identified the source of the E. coli contamination to be slivered onions. These were ingredients on the company’s popular Quarter Pounder, and they have since been withheld in 10 different states. But halting onion additions to a sandwich or even refusing to use a specific onion supplier isn’t a reassuring answer. Preventing food contamination throughout the supply chain in the U.S. requires a more comprehensive and collaborative effort. Much more can be done to avoid unfortunate circumstances like the recent McDonald’ outbreak. And we are calling for businesses to embrace bolder solutions for the future.
Details of the McDonald’s Outbreak
As reports of multiple E. coli infections grew, health officials quickly sought out the source of the possible infection. Out of the 75 people that would eventually be infected, a quarter required hospitalization. In addition, one person in Colorado actually died while two others developed serious kidney complications. Once the quarter pounder burger was found as the common thread, McDonald’s pulled the sandwich from its menu. It was completely pulled from two states’ McDonald’s restaurants as well as multiple locations in eight others. Though this likely reduced the impact of the outbreak, it failed to identify errors in safe food handling and preparation yet. In this regard, McDonald’s still has much work to do in preventing food contamination in the future.
After extensive testing, the CDC identified the actual source of the E. coli to be in the slivered onions on the burger. The beef itself, which is a common source of E. coli infections, was not the culprit. The onions were then traced back to Taylor Farm, one of the major agricultural producers in Colorado Springs. Taylor Farm, out of precaution as well, recalled all their yellow onion products from its restaurant purchasers. But they have yet to identify where safe food handling and preparation fell short as well. As a scapegoat for the E. coli outbreak, Taylor Farm will likely suffer economic and public relations impacts. Despite their existing efforts at preventing food contamination, Taylor Farm could lose multiple restaurant accounts in the aftermath.
Chipotle All Over Again
McDonald’s is of course not alone when it comes to a failure in preventing food contamination in its products. In 2015, Chipotle suffered a major setback when its food products were contaminated with E. coli and norovirus. The company had to completely shut 43 of its locations in Washington and Oregon as many people were infected. In subsequent years, Chipotle saw its profits drop by 44% and its share price by 40%. For a company that promoted its fresh products, the outbreak severely affected its public image. And as a result, the company took a long hard look at its safe food handling and preparation procedures. Ultimately, this led the company to adopt an entirely revamped food safety program.
As part of Chipotle’s enhanced safe food handling and preparation efforts, it adopted several new strategies. For one, it invoked DNA testing of its food product ingredients before being shipped to its restaurants. The company also instituted a number of new food preparation and handling protocols designed at preventing food contamination. Chipotle also instituted paid sick leave to its workers to discourage coming to work while ill. This combined with greater transparency of its safe food handling and preparation activities including live feeds of employees helped. Ultimately, these changes allowed the company to eventually regain its fresh food image and customer satisfaction. Though it took several years, these changes were essential to ensuring consumer safety and company viability.
Implementing Bold Change
Certainly, the lessons learned, and actions taken by Chipotle in preventing food contamination are worth noting. Perhaps, McDonald’s has taken similar steps in its restaurants to promote safe food handling and preparation. However, even if the company did, it clearly wasn’t enough to prevent the E. coli outbreak and related illnesses. In essence, companies working in isolation to protect food safety is only part of an effective solution. Likewise, blaming Taylor Farm and refusing to use this supplier also does little in the pursuit of a comprehensive answer. Punitive actions against suppliers certainly send a message. But in terms of adopting a more effective program for preventing food contamination, such strategies are quite limited. Especially for a company like McDonald’s with considerable clout, more could definitely be done.
The bottom line is that greater collaboration among producers, suppliers, and retailers in the food sector needs to take place. Effective food handling and preparation should occur at each level of the supply chain. Agricultural measures should include clean water irrigation using testing, filtration and potable water. Fertilizer practices should wait at least 120 days after manure application before harvesting commences. And harvesting equipment should be regularly cleaned and kept dry. Combined with proper safe food handling and preparation at the transport and restaurant levels, better food safety can be achieved. But integrating these practices throughout the food supply chain and holding one another accountable is key. Scapegoating, blaming, and boycotting aren’t the answers. Collaboration, integration, and partnerships in preventing food contamination are likely to be much more effective.
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