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FDA reports another E. coli outbreak linked to Chipotle
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FDA, CDC and state and local public health officials are investigating a separate Escherichia coli outbreak linked to food served at Chipotle Mexican Grill restaurants, according to a recent FDA report.
Five people from three states were infected with a new variant of STEC O26, according to the FDA. Two people from Kansas and North Dakota dined at the same Chipotle restaurant in Kansas, and three others dined at the same Chipotle restaurant in Oklahoma.
The recent strain differs from the previously reported outbreak strain that affected 53 people from nine states, including Washington (n = 27), Oregon (n = 13), California (n = 3), Ohio (n = 3), Minnesota (n = 2), Pennsylvania (n = 2), Illinois (n = 1), Maryland (n = 1) and New York (n = 1).
The FDA report said available epidemiologic evidence suggests that a common meal item or ingredient served at Chipotle restaurants is a likely source of infection in both outbreaks. Researchers are conducting whole-genome sequencing to determine whether the more recent strain is genetically related to the larger outbreak strain, and investigations are underway to identify contaminated products.
“It is not known at this time if these infections are related to the previously reported outbreak,” the report said. “Because it is not known if these infections are related to the previously reported outbreak of STEC O26 infections, these illnesses are not being included in the case count for that investigation.”
Earlier this month, Boston’s Public Health Commission also received multiple reports of gastrointestinal illness from 136 people who consumed food at the city’s Chipotle restaurant, according to a statement. Early laboratory testing detected the presence of norovirus, and the cases have not been linked to the E. coli outbreak; however, the restaurant remains closed while officials investigate the source of infection.
All microbial testing performed by Chipotle, including more than 2,500 samples of ingredients, restaurant surfaces and equipment, did not yield E. coli, the FDA said. In addition, no employees became ill during the outbreaks.
Chipotle officials have taken action to enhance the company’s food safety program and hired Seattle-based IEH Laboratories to help improve the company’s safety practices, according to a Chipotle press release. The safety program will involve DNA testing of all fresh produce and end-of-shelf-life testing to ensure that ingredients are safe to consume. The company also is improving internal training to ensure that all employees are able to maintain food safety standards.