E. Coli at Chipotle


Claire Payne, Staff Writer and Assistant Content Editor

The next time you want to take a trip to your favorite burrito and guacamole restaurant, you might want to think. In recent news, Chipotle has been put on the line for customer health issues. In Washington, there have been around 29 cases of E.coli after eating Chipotle. In Oregon, the number of cases rose up to 10. It is likely that there are more cases because some may have not sought medical treatment. As a result, Chipotle closed all of the restaurants in the area, and the company is still working with health officials to determine the cause of this.

If unfamiliar with E.coli, it is a germ, or bacterium, that lives in the digestive tracts of humans and animals. There are many different types, and while most are harmless, some can cause severe anemia or kidney failure, which can lead to death. You can get E. coli infection by coming into contact with the feces, or stool, of humans or animals, or from drinking contaminated water E. coli can also get into meat during processing, which is most likely how the bacterium sneaked into Chipotle.

However, this is not the only virus contaminating Chipotle this year. In August, there was a norovirus outbreak in Simi Valley, California. Soon after, there were cases of salmonella in Minnesota traced back to tomatoes.

Chipotle officials warned: “We may be at a higher risk for food-borne illness outbreaks than some competitors due to our use of fresh produce and meats rather than frozen, and our reliance on employees cooking with traditional methods rather than automation.”

So here is my qualified advice to you: stay away from Chipotle until the company gets this whole chaos sorted out.