Chipotle was founded in Colorado in 1993 by Steve Ells with 16 stores all in that state. The chain expanded once Mcdonalds corporation invested in the company starting in 1998, saw the rise of some 500 locations by 2006. The restaurant is not unlike many for-profit institutions, having publicly traded stock, and working with other industry giants like McDonalds via investment partnerships.
Chipotle is well known for it's anti-GMO, fresh food ideal, and in 2009, Health.com listed it as #6 in its list of, America's Top 10 Healthiest Fast Food Restaurants. Chipotle was also rated one of the top 20 worst restaurants in America, by MSNBC, due to its high-calorie content when compared to other fast food outlets. Of course, the quality of the calories consumed was not measured in this study.
For many in our awakening times, trying to find high-quality food sources in a fast-paced lifestyle is incredibly difficult. For health purists, there is no choice but to avoid eating outside of the house at all, but Chipotle is one of the only fast food chains that serves somewhat healthy food.
I have frequented the restaurant in the past, and it was one of Julian's favorites for years. And given it is the only anti-GMO food server in the nation, the fact that is now coming under fire for food safety raises some red flags.
The question is, would it serve the interests of the powers that should not be to discredit the rising fast food chain? If so, is this the outbreak of food pathogens evidence of corporate sabotage?
Mike Adams, self-proclaimed health ranger and food activist, seeks to answer this very question. He runs the Natural News website and maintains food laboratories that produce organic quality products. This is an important point because he has first-hand experience running a major production facility comparable to Chipotle.
Adams suggests that Chipotle is the victim of corporate sabotage, citing several points of interest to support his assertion. The foundation of his argument stems from the method in which fresh food restaurants need to maintain health, saying that unlike most fast food chains, that rely on high-temperature cooking methods to destroy food that has already been contaminated with pathogens, Chipotle has to maintain much higher standards of sanitation and food preparation. And for over 20 years, the restaurant has been relatively untouched by major issues, notwithstanding it has had outbreaks of food contamination on par with what a restaurant chain of this type encounters.
In other words, Chipotle has already proven its ability to produce high quality, fresh food, free of pandemic contamination, well above industry standards for fast food chains. So what happened? Why did the outbreaks in 2015 get so much media attention?
As Adams points out, not all restaurants are created equal. Establishments that serve fresh produce are at much greater risk of contamination, and as such, in order to be run successfully, they must have much stricter procedures for dealing with food.
Where does E Coli come from?
E Coli is found in the intestines of livestock, usually cows, but also in chicken, sheep and pigs. This bacterium, like almost all other microbial life, can bloom within the organ systems of animals that are in an unhealthy environment. Factory farms, where most meat is produced in the United States, is a nest of disease and poor health, and these conditions all but guarantee animal products will be contaminated with the deadly bacterium. And this means that E Coli contamination is not just a random occurrence, it's literally built into the meat industry.
As a result, food standards require that meat is cooked above a certain temperature, to ensure the E Coli that has most likely already contaminated the food, has been killed off. But in restaurants like Chipotle, which serve fresh food, the need for high food production standards is even higher, because not all the food is blasted with high-temperature heat. In other words, all meat produced via factory farms is most likely contaminated already, and therefore, determining where the infection came from is relatively easy.
"When a sample is taken from food that is contaminated with bacteria, such as E. coliO157:H7, Listeria, Salmonella, or Campylobacter, the sample is tested (or cultured) to obtain and identify the bacterial isolate.  Similarly, if a person consumes contaminated food, and becomes infected as a result, a stool sample can be cultured to obtain and identify the bacterial isolate. These bacterial isolates are then broken down into component parts to create a DNA “fingerprint.” [52, 53] The “fingerprint” can then be compared and matched up to the “fingerprint” of isolates from other persons who consumed the contaminated food.  When “fingerprints” match, the match is proof that the contaminated food was the source of the illness." (Emphasis added) - SourceThis process determines the DNA 'fingerprint' of a contaminant bacteria, pulling samples from stools of people infected, as well as from meat inside the restaurant. The fingerprint can then be compared with other samples in the CDC database, which ostensibly come from meat packing facilities throughout the nation, where the source of E Coli is found. And in the majority of cases, the pathogen is almost always traced back to the meat producer, because that is where almost all E Coli is sourced.
So where did the E Coli from the 2015 rash of Chipotle outbreaks come from?
This is one of the major points in Adams body of evidence. Apparently there were, at least, two different E Coli strains found in the genetic sampling done in the investigation:
"Investigators are also using whole genome sequencing (WGS), an advanced laboratory technique, to get more information about the DNA fingerprint of the STEC O26 bacteria causing illness. WGS has been performed on STEC O26 isolates from 29 ill people in Washington (16), California (2), Maryland (1), Minnesota (2), New York (1), Ohio (3), Oregon (3), and Pennsylvania (1). All 29 isolates were highly related genetically to one another. This provides additional evidence that illnesses outside the Pacific Northwest are related to the illnesses in Oregon and Washington.Two different fingerprints suggest that the meat came from different suppliers, or that food preparation practices in the restaurant have degraded so badly, that a secondary source of the pathogen was able to contaminate food. But the CDC report specifically said the second fingerprint was "rare," meaning they couldn't find a standard source, such as a meat packing facility where most E Coli comes from.
Additionally, 5 people infected with a different, rare DNA fingerprint of STEC O26 have been identified in Kansas (1), North Dakota (1), and Oklahoma (3) and appear to be linked to Chipotle Mexican Grill. The infections started on dates ranging from November 18, 2015 to November 26, 2015. All five (100%) reported eating at a Chipotle Mexican Grill in the week before illness started. All 3 Oklahoma ill people ate at a single Chipotle location in Oklahoma, and the North Dakota ill person traveled to Kansas during their exposure period and ate at the same Chipotle location as the Kansas ill person. It is not known if these infections are related to the larger outbreak of STEC O26 infections; this investigation is ongoing. WGS is being used to determine if this strain is genetically related to the STEC O26 causing the larger outbreak."
Where could this secondary sample come from?
Adams suggests that it could be evidence of corporate sabotage, wherein, an agent of some major food corporation, such as a GMO promoter, physically walked into a restaurant and contaminated the food, possibly with an aerosol delivery system.
Assuming that is not the case, the only other source of the pathogen would be from human contamination, as in, from human feces, which then cross contaminated any number of ingredients. But the rare sample came from three different states, Kansas, North Dakota, and Oklahoma, which all but rules out the 'dirty employee' explanation.
Given all the evidence available, it appears that this mystery strain of E Coli maybe a smoking gun for pro-GMO corporate sabotage, as Mike Adams suggests. While we cannot materially prove that this is the case, what is far less likely is that Chipotle suddenly had a major issue with food production standards, after nearly 20 years of successful practice.
The source of this secondary pathogen, if it did not come from a meat packing facility, must have come from a human subject, who chose not to wash their hands after going to the bathroom, as the E Coli lives in the intestines, and just so happened to have been infected with the bacteria but was not ill. And this secondary infection was not localized to one restaurant, it jumped to three different states.
Given the pro-GMO rhetoric and unethical actions by this industry to discredit anyone coming out against GMOs, it stands to reason that this recent occurrence with Chipotle may be a clear cut case of deception, fraud, and manipulation on the part of big business.
So what is more likely, that Chipotle is the victim of corporate sabotage? Or that a restaurant that has a 20-year track record for high-quality food production, suddenly had two separate and unrelated outbreaks of genetically different strains of E Coli across the country?
Perhaps this is an example of false flag style operations to discredit a healthy alternative to fast food.
Source - Natural News
by Mike Adams, the Health Ranger
After observing recent events involving Chipotle and e.coli, here's my analysis of the situation: Chipotle's e.coli outbreaks are not random chance. They are the result of the biotech industry unleashing bioterrorism attacks against the only fast food company that has publicly denounced GMOs.
How do we know? The CDC has already admitted that some of these e.coli outbreaks involve a "rare genetic strain" of e.coli not normally seen in foods. Furthermore, we also know the track record of the biotech industry engaging in the most criminal, dirty, sleazebag tactics imaginable against any person or company that speaks out against GMOs.
Doctor Oz, for example, was maliciously targeted in a defamation campaign funded by the biotech industry earlier this year. The onslaught against Oz was initiated because he publicly expressed his support for honest GMO labeling on foods.
As the attacks escalated, Doctor Oz had his own team investigate the source of the attacks and found they were all biotech industry shills, some with felony criminal records and long histories of dubious propaganda activities targeting anti-GMO activists.
GMO industry routinely resorts to tactics that resemble terrorism or criminal mafias
As a clean food advocate myself, I know firsthand of the malicious tactics used by these biotech mafia operations, including tactics of intimidation and terrorism, such as calling in bomb threats to locations where clean food activists are about to speak.
There is absolutely no question that the biotech industry will resort to ANY activity necessary to destroy food companies that oppose GMOs. And yes, this includes acts of bioterrorism against Chipotle -- something that's ridiculously easy for biotech industry operatives to carry out with simple, low-cost laboratory supplies sold online at places like Amazon.com.
In my HealthRangerReport.com podcast, shown below, I am now openly encouraging Chipotle's management to initiate a criminal investigation with the FBI to attempt to identify the sources of this corporate sabotage campaign.
To be clear, what's really happening at Chipotle is that biotech industry shills are deliberately contaminating Chipotle's food with strains of e.coli in a malicious attempt to destroy both the reputation and finances of the Chipotle food chain. This act of bioterrorism is entirely consistent with the known behavior patterns of the biotech industry which, for example, engaged in illegal money laundering in Washington state in order to destroy the GMO labeling bill there.
The biotech industry not only sells deadly glyphosate herbicide poison that destroys human health (and contaminates ecosystems), it also uses its dirty money to financially influence academics, journalists and lawmakers. Those individuals who don't fall into line with the biotech agenda are then treated to intense campaigns of defamation, slander, intimidation and threats to try to silence or discredit them.
And when that doesn't work, biotech industry operatives will literally engage in acts of terrorism like we're seeing right now with Chipotle. To understand the biotech industry, you have to first understand that these are truly EVIL people who have no ethical boundaries whatsoever. They will target and destroy any person, any institution or any public company that they see as standing in their way of total world domination over the seed supply (and hence the food supply). The idea that exposing the public to e.coli might be harmful to some people doesn't cause them to hesitate for even a moment. The more people get sick or die from their Chipotle operation, the better for biotech!
Click here for 30-minute video of Mike Adams discussing more on this
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