Boston College students now reporting illness tied to Chipotle restaurant

Chipotle said it was working with local officials to sanitize the Boston franchise and to test all employees for the norovirus.

It temporarily closed its Cleveland Circle location, where the students ate, while health officials investigated.

College health services originally tested for both E. coli and norovirus under direction of the Massachusetts Department of Public Health. That finding means the culprit is not E. coli, a much more unsafe bacterial infection that has sickened 52 patrons of Chipotle restaurants in nine other states.

The number of students who have reported becoming sick now stands at more than 120, up from 80 students as of midday Tuesday, a spokesman for the college said.

The city said the restaurant has not had any major violations since 2008.

The illnesses come as Chipotle’s sales are already being slammed by a multi-state outbreak of E. coli linked to its restaurants.

Chris Arnold, communications director for the Denver-based restaurant chain, said the company is cleaning up the closed outlet.

Is it those holiday parties filled with people eating together?

“We urge residents to take proper precautions to prevent the spread of illness, which include: washing your hands regularly, avoiding close contact or sharing food and drink with others who might be ill, and staying home if you are ill”, the Boston commission said in a statement, announcing initial results.

That’s up from the 30 cases that the college reported on Monday.

Norovirus, the most common cause of foodborne illness in the United States, is often spread by infected food service workers.

At a presentation Tuesday for analysts in New York City, Chipotle executives noted the exposure period for the E. coli cases appears to be over.

Impacted students have suffered from vomiting and nausea that can last 24 to 48 hours and diarrhea that may last longer.

Executives said the chain may eventually raise prices to make up for its investments in improving food safety.

In its annual report, Chipotle has noted it may be at a higher risk for outbreaks of food-borne illnesses because of its “fresh produce and meats rather than frozen, and our reliance on employees cooking with traditional methods rather than automation”.