Anatomy of a Foodborne Illness Epidemic

Beginning in October 2015, 55 people allegedly developed food poisoning from eating at Chipotle. Twenty-one were hospitalized. The first outbreak occurred in 11 states; a second outbreak infected five people in three states.

Early reporting of suspected foodborne illnesses may prevent more severe epidemics.

Chipotle closed 43 restaurants temporarily in November 2015 for microbial testing of food, surfaces and equipment. Food standards were reviewed. Deep cleaning and sanitation was completed on all 2000 restaurants.

In August of 2015, more than 200 customers allegedly were sickened along with 17 employees in California. Then in March 2016, three employees allegedly infected more than 140 in Boston. 

There were two main culprits, E. coli and Norovirus. The source of the two genotypes of E. coli in October were never determined. The source of the Norovirus was allegedly from sick employees. On February 8, Chipotle closed its stores for four hours to discuss new food safety rules and…