The outbreak of Shiga toxin-producing Escherichia coli O26 (STEC O26) linked to Chipotle Mexican Grill restaurants has increased by eight cases since the last update from the Centers for Disease Control and Prevention (CDC).
In addition, three more states have reported people infected with the outbreak strain–California, New York and Ohio.
To date, 45 people infected with the outbreak strain of STEC O26 have now been reported from a total of 6 states: California (2), Minnesota (2), New York (1), Ohio (1), Oregon (13), and Washington (26).
The outbreak investigation suggests that a common meal item or ingredient served at Chipotle Mexican Grill restaurants in several states is a likely source of this outbreak; however, an exact source has yet to be pinpointed.
Sixteen people required hospitalization for their illness. There have been no reports of hemolytic uremic syndrome (HUS) and no deaths.
Chipotle Mexican Grill has reopened all of its restaurants in Washington and Oregon that had been closed in response to the investigation. Chipotle Mexican Grill worked in close consultation and collaboration with health officials throughout the investigation to determine whether it was appropriate to reopen these restaurants.
People usually get sick from STEC (Shiga toxin-producing E. coli) 2-8 days (average of 3-4 days) after swallowing the organism (germ).
Most people infected with STEC develop diarrhea (often bloody) and abdominal cramps. Most people recover within a week.
Some illnesses last longer and can be more severe, resulting in a type of kidney failure called hemolytic uremic syndrome (HUS).
HUS can occur in people of any age, but is most common in young children under 5 years, older adults, and people with weakened immune systems.
Symptoms of HUS can include fever, abdominal pain, pale skin tone, fatigue and irritability, small, unexplained bruises or bleeding from the nose and mouth, and decreased urination.
People who experience these symptoms should seek emergency medical care immediately.