Chipotle, which has worked hard to serve healthful, wholesome food, has been hit with a series of episodes of customers falling ill.
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After being forced to close its doors earlier this year due to an outbreak of E.coli, it seems Chipotle is back in the headlines for an outbreak.
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Nor are these the only recent episodes casting the quality of Chipotle’s food in a bad light. However, the traceback investigation did not identify a common source of contamination.
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Dr. Ian Williams, chief of the CDC’s Outbreak Response & Prevention Branch, believes that this fact, as well as the geographic distance and time difference, could point to a completely new, unrelated outbreak. The company also is improving internal training to ensure that all employees are able to maintain food safety standards.
“With all of these programs in place, we are confident that we can achieve a level of food safety risk that is near zero”.
The restaurant chain’s reputation had already suffered in recent weeks after 46 of 53 people sickened during an earlier E. Coli outbreak reported to have eaten at a Chipotle restaurant in the days before.
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.
Nineteen people were infected from the outbreak in seven states, mostly in the West. Five people were hospitalized, including two with hemolytic uremic syndrome, but no deaths were reported.
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The FDA reported it tested part of one of the five samples of the celery-onion mix that Montana officials tested. “At the moment, we’re all kind of scratching our heads”. J.P. Morgan advisers downgraded its rating to neutral after the fast-casual chain’s latest E. coli outbreak. The safety program will involve DNA testing of all fresh produce and end-of-shelf-life testing to ensure that ingredients are safe to consume.
