“Consumers should contact a health care provider if they recently became ill with diarrheal symptoms after eating at a Chipotle Mexican Grill restaurant”, CDC officials said in a statement.
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Chipotle is changing its cooking methods in an effort to address food safety concerns sparked by an E. coli outbreak at several of its restaurants.
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Chipotle reported that it had expected to see “additional cases” and that the company has “completed a comprehensive reassessment of our food safety programs with an eye to finding best practices for each of the ingredients we use”, USA Today notes.
Chipotle’s shares fell $27.40, or 5.3 percent, to close Tuesday at $494.61 in NY. The lack of Wall Street support could erode its share price further. The new one affected five people from three states in late November.
“Because it is not known if these infections are related to the larger, previously reported outbreak, these illnesses are not being included in the case count for that outbreak”, the CDC said.
The other outbreak, first reported on in early November, increased by one case from Pennsylvania, bringing the total 53 people infected with the outbreak strain of STEC O26 reported from 9 states.
Dozens of Chipotle restaurants in Washington and OR were voluntarily closed after that outbreak. It is testing the shelf life of each of its ingredients and aiming to improve its supply chain as well as giving its employees more food-safety training. The cause of the E. coli contagion still hasn’t been found.
“In the end, it may not be possible for anyone to completely eliminate all risk with regard to food, but we are confident that we can achieve near zero risk”, Ells said.
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“When you’re given a project like this, you look at the universe of hazards”, sad Mansour Samadpour, CEO of IEH Laboratories, which was hired by Chipotle to tighten its procedures.
