The Globe and Mail reports in its Saturday, Oct. 26, edition that major U.S. fast-food chains temporarily removed fresh onions from their menus after those vegetables were linked to an E. coli outbreak at McDonald's, highlighting the challenge restaurants face in ensuring produce safety. A Reuters dispatch to The Globe reports that onions are likely the cause of the E. coli outbreak linked to McDonald's, affecting the Midwest and western states, resulting in one death. Among 61 reported cases, 22 people were hospitalized, and two developed a serious condition that can lead to kidney failure, according to the U.S. Food and Drug Administration. In previous years, beef patties were a major focus for food-borne illness cases, especially after an E. coli outbreak linked to Jack in the Box burgers hospitalized over 170 people and killed four. Following this, federal regulators implemented stricter measures, leading to fewer beef-related outbreaks. STOP Food Borne Illness's Mike Taylor says, "Produce is a much harder problem." Experts note that the main difference is that beef is cooked, while fresh produce is not. A food safety expert says proper cooking acts as a "silver bullet" against contamination.