People eat there because they like the food, just like why anyone eats anywhere.

I agree with you. Chemical treatments are no guarantee against microbial contamination. If the processor’s validation check is whether or not a chemical treatment was applied - they’re really only looking at whether or not their employees are following protocol. Without actual validation feedback, they might as well…

Sure. That would make tons of sense. If we were talking about one E. Coli outbreak. We’re not. We’re talking about multiple outbreaks of E. Coli, Norovirus, Listeria, and Salmonella. Spread out over the course of at least one year.

Chipotle can’t solve its E. Coli problem because its not an E. Coli problem. The…

It is the lowest bar that you can set, and still it fails.

“Is there a reason people eat there?”

Maybe, if there had actually been any improvement. Are you under the impression there has been? Your impression is wrong.

Oh my god, Becky, look at her screenwriting credits.

Maybe we could raise the standards if hollywood didn’t fail this rudimentary test the vast majority of the time.

Baby Got Bechdel.

funny thing is, meat in mexico is probably a safer bet to eat than in the US

You know what’s worse than E Coli? Spending more than you have to upfront so you have lower short term profits! Get out of here with you socialist nonsense!!!!!

The instance I was referencing to was a different customer and like many of the producers used chlorine. However, they opted to only track residual chlorine, with a cheap device, on their produce and not try to track E. coli. Well when you’re not actually monitoring what you want to track it doesn’t work very well and…

To get really technical, that means subcontracted jobs with no decent benefits, or outsourced jobs that don’t help employ the consumers so they can afford said corporate product.

The rates of infection with shiga type E. coli from Chipotle over the last couple of months are *significantly* higher than normal. Furthermore, the rates of infection with non-O157 strains is *thousands* of times higher than expected.

Couldn’t help myself.

No, it doesn’t. Chipotle hasn’t closed down, hasn’t gone bankrupt, isn’t doing mass layoffs, isn’t selling off stores; share price is a poor barometer of company health taken by itself.

Thank goodness their stock is recovering - nothing is more important than corporate health in today’s America!

Full disclosure I work for a company that manufactures and real-time water monitoring devices.

One potential solution to prevent contaminated food from getting to the customer is to prevent said contaminated food from leaving your processing facility. The ironic thing is similar companies, not the processors that work…

What if Taco Bell hired some people to work at local farms and used crop dusters to eject timed controlled bacteria that someone had stole from the N.S.A. and is sabotaging Chipotle...

Pygmalion. It’s part of the collective conscious. We still live in a patriarchy.