Earlier this month, Boston’s Public Health Commission also received multiple reports of gastrointestinal illness from 136 people who consumed food at the city’s Chipotle restaurant, according to a statement. Yesterday the Centers for Disease Control and Prevention announced that it is investigating the chain for yet another outbreak of E. coli which sickened five people across three states. Researchers are conducting whole-genome sequencing to determine whether the more recent strain is genetically related to the larger outbreak strain, and investigations are underway to identify contaminated products.
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Chipotle customer Sara Matthews says she loves the restaurant because she believes the food is fresher than other fast food options but she still has her concerns. “Because it is not known if these infections are related to the previously reported outbreak of STEC O26 infections, these illnesses are not being included in the case count for that investigation”. “Since this issue began, we have completed a comprehensive reassessment of our food safety programs with an eye to finding best practices for each of the ingredients we use”.
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Since September, hundreds of people across the country have gotten sick after eating at the chain, from e-coli, Salmonella and Norovirus. We are now in the process of implementing those programs, including high resolution testing of ingredients, end of shelf-life testing of ingredients, continuous improvement in the supply system based on testing data, and enhanced food safety training for all of our restaurant teams.
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The company uses just 68 ingredients total, founder and Chairman Steve Ells has said, including tomatoes and corn in the salsa and lettuce that are used raw.
According to the federal agency, the most recent case related to the outbreak in this case was started on November 3, Reuters reported. No deaths were reported, officials said Tuesday. “At the moment, we’re all kind of scratching our heads”.
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The Costco incident is the latest E. coli outbreak where the source is unknown.
