00:00So the point is that these events could be caused by climate change for two reasons.
00:26We have extreme weather events where we get flooding but also the higher temperature enables
00:32the pathogens like E. coli 157 to persist for longer. So when you get that combination you're
00:37going to have these pathogens within the field environment.
00:48The incubation period for E. coli 157 is typically 10 days and the last reported case
00:56I think was last week. So the problem is that you've got other cases that might be occurring
01:03but yet have to be linked to the outbreak and very typically what happens is that the numbers expand.
01:17How it happens is that typically E. coli 157 lives in cattle. It's happy with cattle,
01:24it doesn't affect the cattle, it's got a special attachment factor but the cattle produce manure
01:30and that manure can get into irrigation ponds, it can get put onto land and the thing with E. coli 157
01:37it's very persistent so it can very easily live out in an onion field.
01:45But this is their Achilles heel is that yeah contamination in the field on an onion will get to the consumer.
02:02So
02:12after close consultation with regulatory authorities including the CDC, USDA and FDA we've
02:19taken steps to proactively remove slivered onions which are used in quarter pounders
02:24from restaurants in select states. We also made the decision to temporarily remove the quarter
02:30pounder from restaurants in select states. The decision to do this is not one we take lightly
02:37and it was made in close consultation with the CDC. It's important to note
02:42that the majority of states and the majority of menu items are not affected.
02:48So
03:00I don't have any nervousness about McDonald's. I can't say I eat it all of the time but I work in
03:05public health so I know that they've identified the item of concern and they've pulled it from
03:11the shelves and I know that they're working hard to make sure that everybody is safe the
03:15way they should be. There's food standards for public health and you know they all have to do
03:28the certain standards so this could just be a one-off issue with onions or something like that
03:34so yeah so not nervous at all. Like I don't think they take it as seriously as they should so it
03:41does make me kind of uncomfortable when there's recalls and like outbreaks of stuff
03:45because it just doesn't seem like it's ever really handled properly.
04:11I probably would not buy a quarter pounder at this point but again look I think that the corporation is out in front of it
04:25along with U.S. authorities and agencies so I think it will be I think it will be resolved soon.
04:32Look I'm just gonna try my hand today. Go ahead get something to eat hopefully you know
04:47it'll be all right. Look bless my food hopefully everything be good.
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