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 "After being notified by health department officials in the Seattle
(Wash.) and Portland, Ore. areas that they were investigating
approximately 20 cases of E. coli, including people who ate at six
of our restaurants in those areas, we immediately closed all of our
restaurants in the area out of an abundance of caution," Chipotle
said in an emailed statement.
The company said the vast majority of its stores in the area had
reported no problems. "We offer our deepest sympathies to those that
have been affected by this situation."
It is the third outbreak of food contamination at Chipotle
restaurants since August. Those earlier cases involved salmonella
and the highly infectious virus norovirus.
"Short term they (Chipotle) will take a hit but it will blow over
quickly. They have a lot of customer goodwill." said Bob Goldin,
executive vice president at U.S. restaurant consulting firm
Technomic.
The 1,700-outlet chain has grown quickly since it opened in 1993
with a single location, distinguishing itself from typical fast-food
restaurants by touting its use of healthy and high-quality fresh
ingredients in its menu of burritos, tacos and salads.
There is a growing trend among restaurants, as with Chipotle, to use
more fresh, unprocessed food. While that may be good for nutrition,
experts say it raises the risk of foodborne illness because cooking
kills pathogens that cause illness.
The Oregon Health Authority said three cases of E. coli in Oregon
and at least 19 in Washington have been linked to eating at Chipotle
restaurants since Oct. 14, with ages ranging from 11 to 64. One
third of affected customers have been hospitalized, but no deaths
have been reported.
But more cases are likely to be reported, the agency said, because
some people who may have been infected with the intestinal bug
likely have not yet sought medical care.
"Health officials want people who have eaten at a Chipotle between
October 14 and 23, and become ill with vomiting and bloody diarrhea,
to see their health care provider and mention this outbreak," the
agency said in a notice on its website.
E. coli is among a vast array of bacteria that live in the human gut
and which cause no problems. But some strains can cause serious
symptoms and even be life-threatening, and are spread by oral
contact with fecal matter.
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The incidents come on the heels of contamination outbreaks from
other pathogens at the chain's restaurants in Minnesota and
California this summer.
Minnesota health officials in September said tomatoes used in 22 of
Chipotle's restaurants infected dozens of patrons the month before
with salmonella, including some who were hospitalized, largely in
the Minneapolis-St. Paul area. The company has since switched tomato
suppliers.
Public health officials in Simi Valley, California, in August
confirmed that the contagious norovirus was the reason about 80
customers reported feeling ill after eating at a local Chipotle
restaurant.
The virus, which causes symptoms similar to those caused by E. coli,
can be contracted from an infected person or from contaminated food,
water or surfaces.
Food poisoning outbreaks at restaurant chains happen infrequently,
and often trigger lawsuits. But sales tend to recover relatively
quickly, as seen in cases involving Taco Bell in 2011 and Subway in
2008, unless the contaminations are lethal.
Jack in the Box almost collapsed in 1993 after four children died
from eating contaminated and undercooked meat at that chain. The
outbreak caused a national panic and the company rebounded by
strengthening its food safety systems and investing in a major
advertising campaign.
(Reporting by Ransdell Pierson; Editing by Alison Williams, Eric
Walsh and Richard Chang)
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