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Health officials: No E coli found at Chipotle

Public health officials found no E. coli bacteria in Chipotle food samples Monday, which means the chain could soon reopen the locations it closed last week in Washington state and Oregon.

November 10, 2015

Public health officials found no E. coli bacteria in Chipotle food samples Monday, which means the restaurant chain could soon reopen the locations it closed last week in Washington state and Oregon after 43 customers became ill after eating at the chain, according to the Washington State Department of Health. Chipotle's 43 outlets in the area have been closed since Oct. 31.

Chipotle will start shipping produce to restaurants today and tomorrow, and stores may open Wednesday and Thursday, after meeting certain requirements, which include:

• Sanitizing each restaurant.
• Throwing out all food items.
• Pre-testing high-risk foods such as lettuce and peppers as it brings in new food.
• And visits from public health food safety inspectors to verify these actions.

"In addition to the testing done by health departments and the FDA, we have received results from nearly 900 test samples that include food, surfaces in our restaurants, and restaurant equipment. None of them have shown E. coli. All have been negative. We are, of course, sharing those results with investigators," said Chipotle representative Chris Arnold.

Health officials have concluded that there is no ongoing risk from this incident, but Chipotle has taken a number of additional steps to help health officials investigate this incident, according to a company press release. Those measures included:

• Immediately closing 43 restaurants in Oregon and Washington out of an abundance of caution, although the incident was limited to 11 restaurants.
• Conducting independent testing in its restaurants and distribution center in addition to testing conducted by health department and Food and Drug Administration officials, all of which showed no E. coli.
• Actively assisting health authorities during all phases of the investigation.
• Retaining two preeminent food safety scientists to help the company assess and improve upon its already high standards for food safety.

Details surrounding the investigation include:

• The most recent reported date that a meal was served that may be linked with this incident is Oct. 24. The incubation period for E. coli is typically three to four days after exposure, but may be as short as one day or as long as 10 days, according to the Centers for Disease Control and Prevention.
• Eleven Chipotle restaurants, including six restaurants in Oregon and five in Washington, have been linked to this incident by the health departments. Out of an abundance of caution, Chipotle voluntarily closed 43 restaurants in Oregon and Washington.
• No Chipotle locations outside of Oregon and Washington have been connected to this issue in any way.
• No cause has been established between this issue and any ingredient. Both Chipotle and health officials have been conducting food and environmental testing in Chipotle restaurants and distribution centers, but tests have not confirmed a link to any ingredient.
• No Chipotle employees are among the confirmed cases.

"The safety of our customers and integrity of our food supply has always been our highest priority," said Steve Ells, chairman and co-CEO of Chipotle. "If there are any opportunities for us to do better in any facet of our sourcing or food handling —  from the farms to our restaurants — we will find them. We are sorry to those affected by this situation, and it is our greatest priority to ensure that we go above and beyond to make certain that we find any opportunity to do better in any area of food safety."

This is the third outbreak of food contamination at Chipotle restaurants since August.