Obama's favorite fast-food. It is almost a parable that reflects upon Obama and his Programs. m/r
Inside Chipotle’s Contamination Crisis
By Susan Berfield | December 22, 2015
Smugness and happy talk about sustainability aren’t working anymore.
Chris Collins is a 32-year-old Web developer and photographer who lives in Oregon, just outside Portland. He and his wife are conscientious about their food: They eat organic, local produce and ethically raised animals.
Collins liked to have a meal at Chipotle once a week. On Friday evening, Oct. 23, he ordered his regular chicken bowl at his usual Chipotle in Lake Oswego. His dinner was made of 21 ingredients, including toasted cumin, sautéed garlic, fresh organic cilantro, finely diced tomatoes, two kinds of onion, romaine lettuce, and kosher salt. It tasted as good as always.
By the next night, Collins’s body was aching and his stomach was upset. Then he began experiencing cramping and diarrhea. His stomach bloated. “Moving gave me excruciating pain,” he says, “and anytime I ate or drank it got worse.” His diarrhea turned bloody. “All I was doing was pooping blood. It was incredibly scary.” After five days, he went to an urgent-care clinic near his home; the nurse sent him to an emergency room. He feared he might have colon cancer.Collins liked to have a meal at Chipotle once a week. On Friday evening, Oct. 23, he ordered his regular chicken bowl at his usual Chipotle in Lake Oswego. His dinner was made of 21 ingredients, including toasted cumin, sautéed garlic, fresh organic cilantro, finely diced tomatoes, two kinds of onion, romaine lettuce, and kosher salt. It tasted as good as always.
On Halloween, the ER doctor called him at home: Collins had Shiga-toxin-producing E. coli 026, and he’d likely gotten it from one of those 21 ingredients in his meal at Chipotle. (This was later confirmed by public-health officials.) The doctor warned him that kidney failure was possible; intensive treatment, including dialysis, could be necessary. His kidneys held up, but it took an additional five days for the worst of Collins’s symptoms to ease and nearly six weeks for him to recover. He still doesn’t have as much physical strength as he used to, and he feels emotionally shaky, too. “Before, I was doing the P90X workouts. For a long time after, I couldn’t even walk a few blocks,” he says. “It made me feel old and weak and anxious.” On Nov. 6, Collins sued Chipotle, seeking unspecified damages.
Collins was among 53 people in nine states who were sickened with the same strain of E. coli; 46 had eaten at Chipotle in the week before they fell ill. Twenty got sick enough to be hospitalized, according to the Centers for Disease Control and Prevention. “I trusted they were providing me with ‘food with integrity,’ ” Collins says, sarcastically repeating the company motto. “We fell for their branding.” Chipotle’s public stance during the outbreak irritated him, too. The company closed all 43 of its restaurants in Oregon and Washington in early November to try to identify the source of the E. coli and sanitize the spaces.
Notices on restaurant doors generally referred to problems with the supply chain or equipment. But local media reported that at least one restaurant in Portland put up a note that said, “Don’t panic … order should be restored to the universe in the very near future.” “That felt so snarky,” Collins says. “People could die from this, and they were so smug.”
-go to links-
No comments:
Post a Comment