What Is Causing The Chipotle Outbreaks?

[jyl]

If anyone here knows about food safety, food supply chain, food preparation - what do you think is causing the Chipotle E. Coli outbreaks?.

This has been going on for months now, in dozens of restaurants in many different states. Surely any contaminated batch of ingredient would have been consumed or discarded by now, and the company must know what supplies all those restaurants have in common?. Every step of the cooking process must have been checked for systematic problems, and how could so many restaurants be making mistakes at the same time?

[strupgolf]

Maybe it's because of bad food? Just saying.

[jyl]

I was hoping for more substantive answers.

[john walker's workshop]

No honey buckets in the cilantro fields is my guess.

[Por_sha911]

Chipotle was using local ingredients. My guess is that the locals aren't as health and safety conscious.

[vash]

fresh ingredients. i think JW is correct.

one case was a non-hand washer, right?

[legion]

Inside Chipotle’s Contamination Crisis

[A930Rocket]

I don't know but haven't eaten there since the outbreak. Business has to be down.

[vash]

it's always too salty for me, so i never eat there.

it smells amazing walking by tho.

[wayner]

There is a reason for "process" in processed foods...

[craigster59]

That's why I only get my burritos at the places that call out your pickup number in Spanish. And give you limes, radish slices and grilled jalapeños gratis. And Horchata, they gotta have Horchata.

[lowyder993s]

Originally Posted by craigster59

That's why I only get my burritos at the places that call out your pickup number in Spanish. And give you limes, radish slices and grilled jalapeños gratis. And Horchata, they gotta have Horchata.

/\/\ Si, mon "Por aqui. o por llavar..."

[TimT]

it's always too salty for me, so i never eat there.

Yes!!

It seems like they can't control the sodium....

Used to really like to get lunch at a local one... Then saw the amount of salt that was being applied in the back...

[pavulon]

I believe salt can be used as a method to control some bacteria. Also, hand hygiene from the field all the way to the plate is really important--I have a tough time eating in restaurants having seen, experienced and heard some pretty nasty stuff.

On the upside, the kids ate my chicken fried rice tonite and asked for seconds! It was my first attempt at chinese food.

[wdfifteen]

Good question John. Restaurants in such distant places that probably have different sources for a lot of their ingredients must have some contaminated ingredients in common. Hard to understand why they haven't identified them by now.

[porsche4life]

No clue. I've got a friend watching the stock like a hawk though. He says he's waiting for it to hit bottom and then he's buying!

[jyl]

I've eaten there a few times, don't think it is anything special. Better than your average fast food place for sure. Doesn't stand out when you have dozens of food carts and some actual Mexican restaurants to choose from.

[Heel n Toe]

What's amazing is that as far as we know, they haven't discovered the problem by now... and fixed it.

Isn't the CDC and or the Health Dept. usually all over stuff like this like a duck on a junebug?

[porsche4life]

I prefer Cafe Rio over chipotle.

[BlueSkyJaunte]

Too much smug in the recipe.