Case Study: Chipotle Restaurants

For the seven interviews that the team conducted, three of the cases had eaten hamburger or ground beef, no cases had drunk raw milk, only one case had traveled outside Michigan, no restaurant or social event was identified in common, all of the cases had consumed lettuce, and six had eaten alfalfa sprouts. Appendix A shows the line listing of people who became ill with E.coli or E.coli symptoms from June 15 to July 15. Based on those findings no obvious linkages between patients were found. Appendix B shows the epidemic curve for this outbreak. The epidemic curve showed that the onset of illness among cases occurred from June to July with largest number occurring on June 22nd. Based on the appendix D, DNA fingerprinting

At the end of 2006 both Iowa and Minnesota suffered an out break of E.Coli from Taco Johns. The restaurants that were affected were in Cedar Falls, Albert Lea, and Austin. In December of 2013 Iowa health officials recorded that at least 50 of its residents became ill with E. coli and 27 from Minnesota. January of the following year the Food and drug administration stated that the FDA was close to identifying the source of the E. coli break out. According to the FDA 81 individuals became ill. 26 of those ill were hospitalized with E. coli infections and two even developed hemolytic uremic syndrome.

The orgimsms involved in Escherichia coli 0157 is an anaerobic bacterium which is shaped like a rod and is Gram-negative. Escherichia is a foodborne pathogen which causes a variety of disease in humans worldwide. Cattle are the reservoir to the diseases. Between 1% and 50% of healthy cattle carry or shed E.coli by means of their faeces. The cattle can also contract the infection after slaughter as conmtanation can occur during slaughter or while the beef is being proceed into products suitable for human consumption. In the United states the most common way of transmission of the disease is through consuming contaminated food and water. Although it is also frequently spread from person to person impartial in communities where there is a high concentration of children such as child care services and primary schools.

Escherichia coli O157:H7 has been found as one of the most common causes of both outbreaks of human diarrheal disease in North America and throughout the world. Major outbreaks happened over the world, and 70% to 80% of sporadic cases of classic hemolytic uremic syndrome (HUS) reported in Canada, the United Kingdom, Germany, Belgium, the Netherlands and Japan have been found associated with E coli O157:H7 infections (Boyce, Swerdlow et al. 1995). Also the other diseases including mild diarrhea, hemorrhagic colitis, and thrombotic thrombocytopenic purpura. The United States Centers for Disease Control and Prevention (CDC) estimates that E. coli causes approximately 73,000 illnesses and more than 60 deaths per year in the United State. (Woodward 2002) The cost of treatment for infections caused by consume VTEC contaminated produce is about $38 billion in average per year in the US due to the increase of foodborne illness associate with produce.

Escherichia coli (E.coli) is a relatively large, rod shaped, gram-negative, fecal coliform most commonly found in the GI tract of warm blooded animals. There are several species of E. coli, most of which are harmless, but some are pathogenic. The most common pathogenic strain is Shiga toxin-producing E. coli, which come from the gut of farm animals and some wild game. Consumption of unpasteurized milk or meat that has not been disinfected spreads the bacterium. Symptoms include stomach cramps, diarrhea, fever and vomiting.

Escherichia Coli is a bacterium that inhabits the gastrointestinal tract of both humans and animals. E. coli isn’t always a harmful bacterium. Some are actually crucial to a healthy intestinal tract because this bacterium assists with the production of Vitamin K2 and stops pathogenic bacteria from interacting and establishing inside the intestines (Gould, 2010). A person maybe exposed to E. coli through water or food that maybe contaminated or from raw meat such as ground beef or raw vegetables. Lack of good hygiene is another way that E. coli infections can spread especially in places such as hospitals or day care centers. While a healthy adult with an E.coli infection will most likely recover within five to seven days, those who are at risk include young children, elderly and those with a weak immune system.

coli outbreak was on November 3rd, 2015, where the company said “Company voluntarily closes restaurants; replaces food; cooperates with investigations” (Arnold, 2015d). This press release explained that the E. coli outbreak was linked to eight of Chipotle restaurants in Oregon and Washington state and that the company is doing what it can to help assist the investigator that is reviewing the restaurant. It also listed the different actions that Chipotle is taking to prevent the E. coli incident from increasing. The company decided to close all 43 of its restaurant in Oregon and Washington even though only eight of its restaurant was linked to the case. The restaurants undergo a deep cleaning, full sanitization process, and replacing all of the food items in the restaurant. Also, the company will conduct environmental testing, food testing, distribution center testing before it starts resupplying its restaurants. The press release ended with this quote, “While no cause has yet been identified by investigating health officials, Chipotle continues to work swiftly and thoroughly with health department officials as they look to conclude the investigation” (Arnold,

caused by a contaminated burger. The burger was processed at a supermarket chain named Von’s and served at a Jack In The Box in Carlsbad, California. Her name was Lauren Rudolph and she lived in San Diego. She was only 6 years old when she later died in her mother’s arms. Another three kids had died from this contaminated patty. Six hundred others fell ill after eating the patty also. In the mid-1990s’, cases of E.coli has decreased in numbers by 44 percent. Lauren was the first to die in this deadly E.coli breakout , which was spreading from state to state. Even though deadly bacterial outbreaks happen on a daily basis, new food and regulations are being enforced more each year.

On the second half of 2015, Chipotle Mexican Grill had a series of foodborne illness outbreak that included salmonella, norovirus, and E. coli. In the period of six months, the outbreaks affect around 500 people across 12 states. Four outbreaks took place in 0single states; however, three of them were larger than the multistate outbreak (Zuraw, 2015). 45 cases of the salmonella outbreak were traced to tomatoes served by the restaurants (Adams, 2016); the norovirus outbreaks happened because an employee was sick with the virus but still prepares food for customers (Rettner, 2017), meanwhile U.S. Food & Drug Administration failed to trace the source of the E. coli outbreaks (U.S. Food & Drug Administration). Chipotle immediately close the restaurants

In 1981, 8 outbreaks were reported which primarily involved rice and shellfish. Other outbreaks go unreported or are misdiagnosed because of symptomatic similarities to Staphylococcus aureus intoxication (B. cereus vomiting-type) or C. perfringens food poisoning (B. cereus diarrheal

In 2015 there was a foodborne illness outbreak at Chipotle; a common and very popular restaurant. The outbreak had hit several states and a total of 22 were effected by E. Coli and some even had to be hospitalized (Time 1). This goes to show that consumers are not being concerned enough with the food they are eating, even at a favorite restaurant. Foodborne illnesses are preventable, a common problem, and health issue, but they can be very serious and even fatal. Studies shows that there have been 48 million cases of food borne illnesses annually which is 1 in 6 Americans each year. This results in 128,000 hospitalizations and 3,000 deaths (U.S Food and Drug 1). Food Borne illnesses are infections that are usually caused by bacteria, molds and toxins, parasites, and allergens. Specific examples of the dangers of food safety are illnesses such as botulism, E. coli, and salmonella. These illnesses can lead to long term effects including, kidney failure, chronic arthritis, brain damage, and even death. Most people are not aware of the food they are consuming and need to be more concerned to prevent any further illnesses or problems. Consumers are not aware enough of the

Chipotle, a national Tex-Mex fast food chain, had a series of foodborne illnesses attributed to their tainted food. Throughout 2015, E. coli, Norovirus, and Salmonella were all found throughout their restaurant chains and sickened many people (Zuraw). The CDC never found a direct link between any menu items and the outbreaks. Chipotle suspected tainted beef; however, the CDC did not find this to be the case (Beach).

It shows that in 1999 73,000 people in the us were affected by e coli and only 60 of those cases resulted in death, so the strain that

4.4 detection of diarrheagenic E. coli virulence factors isolate according to source of water and place.

One dangerous and common foodborne illness that many in the US are affected by each year is E. Coli. E.coli or Escherichia coli is a bacterium that is found in the intestines of mammals and birds. About .1 percent of all bacteria in the intestines is E. coli, most E. coli help with digestion and producing vitamins B and K. The pathogenic and dangerous types of E. coli are known to cause pneumonia, blood diseases, meningitis and urinary tract infections. To have a harmful E. coli is very unpleasant for the host and causes vomiting, diarrhea and abdominal pain. One of the most common pathogenic strains is E. coli O157:H7. This strain is said to cause