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15 Feb ’12
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I've never eaten at one but it has always been regarded as a decent restaurant chain, CDC is investigating another outbreak.
(CNN)The CDC is investigating five new cases of a rare strain of E. coli linked to Chipotle Mexican Grill, the U.S. Centers for Disease Control and Prevention said Monday.
Three of the ill individuals ate at a location in Oklahoma and two ate at a Kansas location. Their symptoms began between November 18 and November 26 and all the individuals had consumed food from Chipotle within a week of becoming ill.
These five cases have a different DNA fingerprint than the rare strain of E. coli identified in the outbreak linked to the same restaurant chain that has caused 53 cases or illness in nine states since October. The CDC reported the latest of these cases on Monday, an individual from Pennsylvania who became ill in early November. The strain is shiga toxin-producing E. coli O26, or STEC O26.
15 Feb ’12
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looks like they are changing their food handling practices
NEW YORK -- After an E. coli outbreak that sickened more than 50 people, Chipotle is tweaking its cooking methods.
Onions will be dipped in boiling water to kill germs before they're chopped. Raw chicken will be marinated in re-sealable plastic bags, rather than in bowls. Cilantro will be added to freshly cooked rice so the heat gets rid of microbes in the garnish.
more http://www.nbcnews.c.....es-n485051
I find it interesting they mention onions, I wonder if they meant scallions, it's what put chi chi's out of business. It was the first thing I thought of when this broke, we don't use them for this very reason, or cilantro.
The sale followed one of the worse hepatitis A outbreaks in American restaurant history in November 2003 at a Chi-Chi's in the Pittsburgh area. Four died and 660 others contracted the illness, eventually traced to green onions at the Chi-Chi's at Beaver Valley Mall in Monaca, Pa.
19 Feb ’12
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KVR said
looks like they are changing their food handling practicesNEW YORK -- After an E. coli outbreak that sickened more than 50 people, Chipotle is tweaking its cooking methods.
Onions will be dipped in boiling water to kill germs before they're chopped. Raw chicken will be marinated in re-sealable plastic bags, rather than in bowls. Cilantro will be added to freshly cooked rice so the heat gets rid of microbes in the garnish.
more http://www.nbcnews.c.....es-n485051
I find it interesting they mention onions, I wonder if they meant scallions, it's what put chi chi's out of business. It was the first thing I thought of when this broke, we don't use them for this very reason, or cilantro.
The sale followed one of the worse hepatitis A outbreaks in American restaurant history in November 2003 at a Chi-Chi's in the Pittsburgh area. Four died and 660 others contracted the illness, eventually traced to green onions at the Chi-Chi's at Beaver Valley Mall in Monaca, Pa.
Taco Bell also had a problem with green onions and has since eliminated it. But I would expect it's the regular onions as they probably use a lot in their salsa. If they have to eliminate cilantro, it would be a huge blow. Why are all these things becoming a problem all of a sudden? I don't really understand.
15 Feb ’12
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very rarely will a whole onion cause an issue, the same idea as a steak versus hamburger, the bacteria is on the outside of the steak and whole onion versus being inside the ground burger and inside the scallion.
As far as why the chipotle outbreaks are happening now, the only thing I can think of is their local food pledge kicking in a few years ago, but all the cases are so spread out which is confusing, I could see one local farm being an issue, but this many?
19 Feb ’12
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KVR said
very rarely will a whole onion cause an issue, the same idea as a steak versus hamburger, the bacteria is on the outside of the steak and whole onion versus being inside the ground burger and inside the scallion.As far as why the chipotle outbreaks are happening now, the only thing I can think of is their local food pledge kicking in a few years ago, but all the cases are so spread out which is confusing, I could see one local farm being an issue, but this many?
I understand that about onions, but if the outside is contaminated, it can cause a lot of cross contamination. Also, with a steak (or any other slab of meat) youre searing the outside and the outside is the first to heat up. With an onion (for salsa) they're not cooking it at all.
15 Feb ’12
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The outside of the onions are peeled several layers deep, should be no cross contamination.
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