Despite extensive testing of ingredients, surfaces, and procedures, neither Chipotle Mexican Grill nor federal and state health authorities have been able to figure out precisely why so many outbreaks of foodborne illness have suddenly stemmed from the fast-food burrito chain since the summer. The outbreaks hammering Chipotle, which prides itself on its non-factory farmed food and anti-GMO stance, have sickened at least 500 people in multiple states. They have been linked to a number of pathogens: E. coli O157:H7, E. coli STEC 026, Salmonella, norovirus, and possibly even hepatitis A. It’s always a challenge to pinpoint the exact source of an ... Read More
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