The recent E. coli outbreak with Chipotle restaurants highlights the dangers of fresh ingredients, according to a story by The Wall Street Journal. Although health officials could not identify the source of the outbreak, they said produce was probably the cause. Throughout the outbreak, several leading news sources turned to Michael Doyle, director of the Center for Food Safety on UGA’s Griffin campus, for his expertise.
“Produce is the leading vehicle of single-source, food-borne outbreaks in the U.S.,” said Doyle, who also is Regents Professor of Microbiology in the College of Agricultural and Environmental Sciences’ food science and technology department. “Even if the contaminant was something else, like a spice, they still need to get it right with produce.”