Coli case linked to Chipotle restaurant

“It’s vital that you note that, while these incidents are newly reported, they aren’t actually new in that exposure would was weeks past”. The CDC confirms illnesses in California, Minnesota, NY and OH are linked to this outbreak based on laboratory tests.

Keep up with your favorite celebs in the pages of PEOPLE Magazine by subscribing now. Cases that took place after October 31 may not have been reported yet, the agency said.

Since the last update from the CDC, victims from California, New York, and OH have been confirmed, and it’s thought that this revelation could spark further people infected with E. coli to come forward.

In the new report, the CDC said that 45 people fell ill from the E. coli O26 outbreak strain, with nearly all (43) of them getting sick shortly after eating at Chipotle restaurants.

The outbreak is caused by a strain of E. coli called Shiga toxin-producing Escherichia coli O26 (STEC O26).

The infection can cause vomiting, abdominal cramps and bloody diarrhea, so treatment includes hydration. Officials are still investigating the source of the contamination, but they have reason to believe that a single ingredient is the culprit.

The CDC says evidence available to investigators suggests that a meal item or ingredient served at Chipotle Mexican Grill restaurants at several states is a likely source of the outbreak.

Investigators have yet to determine the specific ingredient linked to the illness. But now that the E. coli probe has expanded, it “has the potential to become a longer-term problem than the company would like”, said Asit Sharma, an analyst at the Motley Fool. Officials did not release the location of the restaurant in their press release.

Shares of the restaurant chain plunged to 10 percent to a new low for the year.

“We offer our sincerest apologies to those who have been affected”, said Ells.

“In Chipotle’s case, there are a lot of answers that need to be found”, Daren Detwiler, who works at Stop Foodborne Illness and is also an adjunct professor at Northeastern University in Boston, previously told the global Business Times. “It was advantage. It’s right there”.