when did the chipotle e coli outbreak start
Chipotle Mexican Grill In early November 2015, The Oregonian reported that there was a little-known E. coli outbreak that had occurred earlier in July in which five people were infected with the O157:H7 strain of E. coli. The outbreak was traced to a single Chipotle location in Seattle and that the incident was not publicized at that time.[157][158] Seattle public health officials defended their actions at that time by saying that the outbreak was over by the time they made an association with Chipotle. Health officials were unable to trace the source of the July outbreak and said that the cause of the July outbreak is unrelated to the October/November outbreak.[157]
Escherichia coli Escherichia coli (/ˌɛʃɪˈrɪkiə ˈkoʊlaɪ/;[1] also known as E. coli) is a Gram-negative, facultative aerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms (endotherms).[2][3] Most E. coli strains are harmless, but some serotypes can cause serious food poisoning in their hosts, and are occasionally responsible for product recalls due to food contamination.[4][5] The harmless strains are part of the normal microbiota of the gut, and can benefit their hosts by producing vitamin K2,[6] and preventing colonization of the intestine with pathogenic bacteria, having a symbiotic relationship.[7][8] E. coli is expelled into the environment within fecal matter. The bacterium grows massively in fresh fecal matter under aerobic conditions for 3 days, but its numbers decline slowly afterwards.[9]