Finally in February, the Centers for Disease Control and Prevention closed its investigation into the E. coli outbreaks tied to Chipotle but it was never able to determine a specific item responsible for the food contamination. Consumers avoided the restaurant chain for months.

Samantha Masuaga speaks with Trevor Suslow, a research specialist at UC Davis whose worked extensively with the food industry and public health organizations on food-safety issues about Chipotle and the state of food safety in fast-food restaurants nationwide.

Read more at The Los Angeles Times


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