Turlock Chipotle linked in E. coli outbreak

The US Centers for Disease Control and Prevention (CDC) said Friday the Chipotle E. coli outbreak has been expanded to six states including Minnesota, New York, OH and California.

USA Today reports that 45 people have been infected with the food illness in California, Minnesota, New York, Ohio, OR and Washington.

Chipotle is working with public health agencies in the six states to help track the source of the E. coli. There have been no deaths reported from the outbreak.

As federal and state investigators check to find out if other E Coli illnesses reported are matching the Chipotle strain, it is expected that the number of affected people may go up.

According to the Ohio Department of Health, the case in OH involves a 25-year-old man who ate at a Chipotle in Akron.

The individuals sickened in the outbreak range in age from 2 years to 94 years, with a median age of 22, according to the CDC.

“At the moment we do not believe that it is necessary to close any restaurants”, Chipotle spokesperson Chris Arnold said, noting the company has taken measures, including deep cleaning restaurants and replacing ingredients, to prevent further outbreak. The CDC said it is aware of illnesses starting on dates ranging from October 19 to November 8.

The first few cases of Chipotle outbreak was identified in Seattle, Washington and Portland, OR outlets and on October 31 the firm shut down all the 43 outlets in the areas.

Shares of the Denver-based restaurant chain plunged 12.5 percent to $534.99, a new low for the year. The strain of E. coli found in Washington and OR is most commonly associated with contaminated food.

The infection can cause vomiting, abdominal cramps and bloody diarrhea, so treatment includes hydration.

Seattle attorney Bill Marler, who is representing almost three dozen people affected by the outbreak in OR and Washington state, told Reuters the increase in reported cases raises the likelihood that the culprit will be identified.

Chipotle is also taking significant steps to be sure all of its food is as safe as possible. “We will leave no stone unturned to ensure the safety of our food – from enhancing the safety and quality assurance program for all of our fresh produce suppliers, to examining all of our food safety procedures from farm to restaurant, and expanding testing programs for produce, meat and dairy items before they are sent to our restaurants”.

The largest outbreak in Washington, sickening at least 26, forced the national chain to close down roughly 40 restaurants, that have since reopened.