More E. coli infections linked to Chipotle restaurants

A sign is seen at a Chipotle Mexican Grill restaurant in San Francisco, California, in this file photo taken July 21, 2015. REUTERS/Robert Galbraith/Files

A sign is seen at a Chipotle Mexican Grill restaurant in San Francisco, California, in this file photo taken July 21, 2015. REUTERS/Robert Galbraith/Files

The CDC reported on Friday that California, Ohio, and New York have been added to the list of states that have had instances of the E. coli infection linked to Chipotle restaurants.
Below is a map of the states where cases have been reported, as well as the Chipotle (CMG) stock over the past year showing today’s trailing year low.

Data is curated by findthecompany.com, healthgrove.com and sourced from CDC, Zacks Investment Research.

Market Watch reported that the Centers for Disease Control (CDC) said 45 people have been infected with the bacteria in six states: 26 in Washington, 13 in Oregon, 2 in California, 2 in Minnesota, 1 in New York, and 1 in Ohio. Sixteen of those people had to be hospitalized and no deaths have been reported, according to the CDC. “The epidemiologic evidence available at this time suggests that a common meal item or ingredient served at Chipotle Mexican Grill restaurants in several states is a likely source of this outbreak,” CDC said. Reports of the outbreak started at the beginning of November, when 22 people in Washington state and Oregon fell ill. By Nov. 10, Chipotle said it would reopen the 43 restaurants affected in those states. Shares are down 13% for the month.

Here’s more from Reuters
By Lisa Baertlein

LOS ANGELES (Reuters) – The U.S. Centers for Disease Control and Prevention (CDC) said on Friday that three additional states reported E. coli infections from the same strain as the Chipotle Mexican Grill <CMG.N> outbreak, sending shares in the chain down more than 12 percent.

The reports of illness came from California, Ohio and New York, the CDC said, bringing to six the number of states affected. The outbreak started in Washington state and Oregon before appearing in Minnesota this week.

The CDC earlier this week reported one Minnesota case with the same DNA fingerprint as the others, but it was not linked to the popular burrito chain.

In its update on Friday, the CDC reported that a second person in Minnesota who ate at Chipotle became ill from the same strain of E. coli.

The CDC said 45 people have gotten food poisoning from the E. coli O26 outbreak strain, and of those, 43 reported eating at Chipotle.

Shares in Chipotle fell by $75.32 to $536.19 following the CDC announcement.

The new reports of illness were linked to Chipotle restaurants in Turlock, California; Akron, Ohio; Amherst, New York; and Burnsville, Minnesota.

Due to the timing of reported visits – in late October and on Nov. 6 – Chipotle does not believe it is necessary to close those restaurants, spokesman Chris Arnold said.

According to the CDC, most people infected with E. coli develop symptoms of illness about 3 to 4 days after contact with the germ.

Chipotle said in a statement that investigators have suggested that it is not unusual to see additional cases as an investigation moves forward.

Public health investigators first identified the E. coli O26 infections in people who had eaten at Chipotle restaurants around Seattle and Portland, Oregon.

Chipotle last week reopened 43 restaurants in those areas after deep cleaning the eateries and replacing food. The company, which also has hired food safety consultants and is changing food preparation procedures, is taking similar actions at the other restaurants linked to the outbreak.

Investigators have not identified the source of the E. coli contamination, but previously said produce was suspected.

Seattle attorney Bill Marler, who is representing nearly three dozen people affected by the outbreak in Oregon and Washington state, said the increase in reported cases raises the likelihood that the culprit will be identified.

“There has to be a common supplier with a common food item,” Marler said.
(Reporting by Lisa Baertlein; Editing by Bernard Orr and Sandra Maler)

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