They say Boston College has reported that some of the students’ roommates have also contracted the highly contagious illness, which is typically spread by contaminated food, improper hygiene, and contact with contaminated surfaces.
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Local health officials have confirmed that the infection affecting the students was caused by the norovirus, Bloomberg reported. The Centers for Disease Control and Prevention says it has not pinpointed the cause of the E. coli, and that it could take another month before it considers closing the case.
The bottom line is that it is hard to see CMG stock making a speedy, or even a full, recovery from these E. coli outbreaks given the fact that revenue growth was already slowing significantly prior to such problems.
Since those cases became public, further illnesses have been linked to Chipotle in Illinois, Maryland and Pennsylvania.
Chipotle is one of the biggest growth companies in the restaurant space. The company closed 43 restaurants in OR and Washington in late October after health officials discovered most of the people sickened in the outbreak had eaten at Chipotle.
Chipotle, which has publicly reported strong revenue growth for nearly a decade, warned recently that it expects significant declines at its flagship stores as a result of the scare.
In the midst of the second illness outbreak linked to Chipotle in two months, founder and CEO Steve Ells apologized on TODAY to those who have been sickened and promised stringent new guidelines to protect patrons from any future health issues.
“That’s not what we’re thinking about now, ” Ells said about the financial repercussions.
William Christopher, the department’s commissioner, said it was not immediately known if management at the Chipotle was aware of the employee’s symptoms. “They’re having a tough time, and I feel bad about it”.
The apparent norovirus outbreak in Boston came after Chipotle faced an outbreak of E. coli at restaurants in nine states. The incubation period of this virus can last between two and eight days.
“I can’t believe there are actually people in there eating”, said Chad Molloy, 29, as he walked past an M Street NW location in the District on his way to District Taco. “I have to have my steak burrito”. Chipotle had been using whole tomatoes washed and cut inside individual restaurants, but those are now being done in a commissary where they are washed, cut and packaged before they are sent to the restaurants.
He added that the new food safety procedures the company is putting in place would put it 10 to 15 years ahead of industry standards. It said it hired IEH Laboratories in Seattle to help improve its procedures and that it would implement testing of all produce before it is shipped to restaurants.
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But he said he’ll be doing some research on Chipotle when he gets home. Chipotle closed the restaurant voluntarily and says the company is committed to becoming an industry leader for food safety.
