So far, up to 50 people across numerous states have fallen ill since July after eating at Chipotle restaurants and just recently, over 120 students in Boston came down with the gastrointestinal norovirus. Restaurants will now dip fresh ingredients, like onions, in boiling water to kill off any germs. Additionally, instead of putting raw chickens in bowls, they’ll be put into re-sealable plastic bags, the Associate Press reports.
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The infant’s parents later died from severe burns, leaving their four-year-old child Ahmad as the sole survivor of the attack. Nearly daily stabbings, shootings and car-rammings by Palestinians have killed 20 Israelis and a U.S. citizen since October.
“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. As it expanded to more than 1,900 locations, the company also sought to draw a distinction between itself and other fast-food chains that executives said use “chemical additives” and “cheap artificial ingredients”.
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To help in the endeavor, the company is working with outside food safety experts, including Mansour Samadpour, CEO of IEH Laboratories and Consulting Group.
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After Chipotle was linked to the E. coli contagion in October, it temporarily shut down locations in Washington state and Oregon.
“In this case, when someone is really trying to regain the trust and refocus the brand around food safety, it’s even more important that they be open and transparent”, said Benjamin Chapman, a food safety extension specialist at North Carolina State University.
The federal agency said Monday those illnesses started between November 18 and November 26, and that all five people said they ate at a Chipotle restaurant the week before they became sick.
In the meantime, the company can’t risk waiting to figure out what went wrong.
Businessweek reports that Chipotle’s pork and beef, for example, are braised at facilities outside Chicago. The company is also preparing ingredients, such as tomatoes, in a centralised kitchen where they can be washed, chopped and tested before being sent to restaurants.
Root causes of the other three outbreaks, all from E. coli, remain unknown, but a top official at the CDC told Bloomberg News that the Denver-based restaurant chain has traceability issues. But citing Taco Bell’s past troubles, he forecast a year of sales declines for Chipotle.
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The more well known strain of E. coli is O157, which is more likely to cause severe cases of illness.
