Yesterday, with the announcement of an expanded criminal investigation and slumping sales, combined with a stock price creeping slightly back up from the bottom after a multi-billion dollar free fall, it does make you wonder if Chipotle could have turned its bus around before it drove off this cliff?
Now it could be facing criminal
Last week I had a talk with Roberto Ferdman of the Washington Post on “Why a top food poisoning expert won’t ever eat these foods.” Putting aside the things that I shy away from (here is the list), it was good to walk down memory lane on the Odwalla case:
You keep telling
The initial, larger STEC O26 outbreak was first detected by public health officials in Washington and Oregon through local foodborne disease surveillance. In late October 2015, officials in those states detected an increase in illness and after interviewing ill people, they determined that illness was likely linked to eating at multiple Chipotle Mexican Grill locations.
Will the numbers go above 58?
Fifty-three people infected with the outbreak strain of STEC O26 have been reported from 9 states. The majority of illnesses have been reported from Washington and Oregon during October 2015. The number of ill people reported from each state is as follows: California (3), Illinois (1), Maryland (1), Minnesota
63 sickened since Summer – CDC to update final reports on outbreak 2 and 3 shortly.
Outbreak 1 – 5 ill: In early August 2015, Public Health Seattle King County (PHSKC) investigated an outbreak of E. coli O157 that occurred among five patrons of Chipotle Mexican Grill located at 1415 Broadway in Seattle, Washington. Illness
Snapp’s Ferry Packing Company, an Afton, Tenn. establishment, is recalling approximately 410 pounds of beef product that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The ground beef item was produced on Nov. 20, 2015. The following product is subject to recall:
5-lb.
James Stewart of the New York Times today wrote: “Chipotle’s New Mantra: Safe Food, Not Just Fresh” and it reminded of my 12 suggestions to Mr. Ells that I posted a few weeks ago. It is good to see that Chipotle is getting a bit closer to adopting all of the ideas I suggested to
Suzanne Kiner passed away late last week. During her daughter’s E. coli illness in 1993 she never left the hospital for over six months and seldom left her daughter’s bedside. She willed her daughter to survive and to recover as much as the E. coli bacteria would allow.
I will always be humbled and honored
I think Mike Adams, the “Health Ranger,” thought he might be helping Chipotle with his recent post: “ANALYSIS: Chipotle is a victim of corporate sabotage… biotech industry food terrorists are planting e.coli (sic) in retaliation for restaurant’s anti-GMO menu.”
Although, I understand that people might want to deflect blame/responsibility away, however, blaming one, or six,
The local Boston CBS station reports that the Boston Chipotle linked to over 150 cases of Norovirus will likely open again within days. However, a public health official said the Chipotle manager has been fired from the restaurant as a result of the outbreak.
Chipotle has had six foodborne illness outbreaks in the last six
