E. coli outbreak linked to Chipotle restaurants affects four more states

The CDC confirmed that people in four additional states were affected by a Shiga toxin-producing Escherichia coli O26 outbreak that was linked to food served at Chipotle Mexican Grill restaurants since October.

As of Nov. 20, New York and Ohio each reported one case of E. coli and California and Minnesota each reported two cases. The majority of infections (n = 45), however, were previously identified in Oregon (n = 13) and Washington (n = 26).

Based on available data, illnesses started between Oct. 19 and Nov. 8. Sixteen patients (58% female; aged 2-94 years) were hospitalized; no deaths or cases of hemolytic uremic syndrome (HUS) were reported.

All outbreak strains were verified through CDC’s PulseNet. Most patients (96%) reportedly consumed food from Chipotle before becoming ill, leading investigators to suggest that a meal item or ingredient served at the restaurants is a likely source of the outbreak. No specific food, however, was identified. Whole-genome sequencing was performed on STEC O26 isolates collected from nine patients in Washington and one patient in Minnesota, all of which were highly related genetically to one another, according to the CDC.

State and local health officials will continue to monitor data to identify additional outbreak cases and to interview infected patients. In addition, public health officials are working with Chipotle staff to better understand the distribution of food at affected locations.

According to the CDC, E. coli symptoms, including bloody diarrhea and abdominal cramps, usually occur 2 to 8 days after consumption. The infection typically resolves itself within 1 week, but some patients may develop more severe disease, including postdiarrheal HUS, which can occur at any age. It most frequently occurs in children aged younger than 5 years and the elderly.