Chipotle tweaks cooking after E. coli outbreak tied to chain

Associated Press

NEW YORK

After an E. coli outbreak that sickened more than 50 people, Chipotle is tweaking its cooking methods.

Onions will be dipped in boiling water to kill germs before they’re chopped. Raw chicken will be marinated in re-sealable plastic bags, rather than in bowls. Cilantro will be added to freshly cooked rice so the heat gets rid of microbes in the garnish.

“When you’re given a project like this, you look at the universe of hazards,” said Mansour Samadpour, CEO of IEH Laboratories, which was hired by Chipotle to tighten its procedures.

The changes mark a dramatic turn in fortunes for Chipotle, which has surged in popularity by touting its “Food With Integrity” slogan. As it expanded to more than 1,900 locations, the company also sought to draw a distinction between itself and other fast-food chains that executives said use “chemical additives” and “cheap artificial ingredients.”

Now, Chipotle Mexican Grill Inc. may be suffering from traits that helped define it. In its annual report in February, the Denver company noted it may be at a higher risk for foodborne illnesses because of its use of “fresh produce and meats rather than frozen,” and its traditional cooking methods,” rather than “automation.”

The warning began coming to life this summer when the chain was tied to foodborne illnesses in California and Minnesota, although those cases didn’t get as much attention.

Then, at the end of October, E. coli cases were reported in Oregon and Washington, prompting the company to shut down 43 restaurants in those states. YouGov Brand Index said customer perceptions about Chipotle sank to their lowest level since it began tracking the company in 2007. That was before additional cases popped up in seven more states.

In November, sales crashed 16 percent. Then, an unrelated norovirus outbreak sickened dozens of students at Boston College. And this week, the Centers for Disease Control and Prevention reported five more cases of E. coli in later November linked to Chipotle, which it said might be part of a different outbreak.

The CDC hasn’t identified what triggered the E. coli cases, and Chipotle executives say they may never be able to identify what made people sick.

Chipotle spokesman Chris Arnold said many of changes will be implemented in coming weeks. Among the tweaks the company is making:

Cheese now will arrive in restaurants shredded.

Ingredients such as onions will be macerated with lemon or lime juice to kill germs.

Sixty samples of every 2,000 pounds of steak will be tested before it’s sent to stores. A similar testing program will be implemented for chicken in coming weeks. Pork and barbacoa beef already are delivered cooked in sealed bags.

Tomatoes, cilantro and other ingredients will be chopped in centralized locations, rather than in stores, so they can be tested.