Four others people have been identified, one in North Dakota and three in Oklahoma, who say they ate at Chipotle the week before they got sick.
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However, the Centers for Disease Control and Prevention said it’s not known if the latest outbreak is related to a larger, previously reported E. coli outbreak linked to Chipotle.
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The most recent illness in this outbreak reported to CDC started on November 3, the federal agency said.
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A similar outbreak of E. coli illnesses linked to Taco Bell restaurants in 2006 sent same-store sales into negative territory for five straight quarters, Quartz reports.
Chipotle hired an outside company to help it revamp its sanitation practices after the earlier outbreak, the cause of which was never determined. “We are now in the process of implementing those programs…”, Chris Arnold, Chipotle communications director, said in an email to CNN, emphasizing that the CDC does not know whether the new cases are linked.
“In the end, it may not be possible for anyone to completely eliminate all risk with regard to food (or from any environment where people congregate), but we are confident that we can achieve near zero risk”, Ells wrote.
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. The same month, more than 60 people got sick with salmonella poisoning after eating in one of 22 Chipotle restaurants in Minnesota.
In an effort to regain customers’ trust, Chipotle has reexamined and overhauled its food safety protocols.
Ivankoe noted that the impact of the 47 confirmed Chipotle cases initially appeared to be rather small, given that 265,000 E. coli cases occur in the US each year, a small part of the total of 48 million foodborne illness cases. Also earlier this month, one of the chain’s locations in Boston was forced to close after an outbreak of norovirus sickened dozens of Boston College students.
All microbial testing performed by Chipotle, including more than 2,500 samples of ingredients, restaurant surfaces and equipment, did not yield E. coli, the FDA said.
“At this point, even rational and informed consumers could potentially be given reason to pause when choosing Chipotle over the plethora of fast-casual competition in the marketplace”, Ivankoe writes.
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At the same time, however, the CDC had some bad news.
