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CDC Probing Another Chipotle-Linked E. Coli Outbreak
The CDC has identified five more people in a new outbreak of E. coli believed to be connected to Chipotle. The five individuals who have been infected said they’d eaten at a Chipotle during the week prior to falling ill.
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CDC has unveiled that the five cases have a different DNA fingerprint than the strain of E.coli found in the earlier outbreak that led 53 cases in nine states since October.
The Centers for Disease Control and Prevention is investigating another, more recent E. coli outbreak linked to Chipotle Mexican Grill.
The Food and Drug Administration conducted a traceback investigation of the FDA-regulated ingredients used in the chicken salad to try to determine which ingredient was linked to illness.
“While it is never possible to completely eliminate all risk, this program eliminates or mitigates risk to a level near zero, and will establish Chipotle as the industry leader in this area”, said Samadpour. “We are now in the process of implementing those programs”, Chipotle Communications Director Chris Arnold said. Please see the Timeline for Reporting Cases of E. coli Infection for more details. To date, 46 (88%) of 52 people interviewed reported eating at a Chipotle Mexican Grill restaurant. The most recent of the illnesses reported by the CDC started November 13. On Dec. 11, Boston health officials and Boston College reported illnesses tied to Chipotle’s Cleveland Circle location, according to the complaint.
Despite Chipotle’s efforts to rebuild goodwill and fix its tarnished image, that’s proving to be a pretty tall order, as evidenced by this new outbreak report.
There was also a salmonella outbreak this year, followed by an outbreak of the norovirus.
Although the E. coli outbreak related to Costco was initially traced back to a celery and onion mix made by Taylor Farms Pacific Inc which was used in making chicken salad.
Chipotle announced it would revise its standards after reports of illnesses, with measures like 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 team members.
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Chipotle fell 3.6 percent to 521.71 in the stock market Monday, Investors.com reported. “We do the same thing today, even with almost 2,000 restaurants, and we are working harder than ever to ensure that our food is safe and delicious”.