LOS ANGELES (CBSLA.com) — Chipotle is implementing several changes to the way in which food is prepared amid recent E. coli and norovirus outbreaks.

Steve Ells, the founder of the popular Mexican grill based in Denver, says the company plans to roll out the changes, which include adjustments to sanitation procedures.

“From the beginning, all of our food safety programs have met or exceeded industry standards,” Ells wrote in a letter posted on the company’s website.

He added: “But recent incidents, an E. coli outbreak that sickened 52 people and a norovirus outbreak that sickened approximately 140 people at a single Chipotle restaurant in Boston, have shown us that we need to do better, much better.”

Some of the changes include submerging onions in boiling water to kill germs before they are chopped.

Raw chicken will be marinated in resealable plastic bags rather than in bowls and cilantro will be added to freshly cooked rice so the heat gets rid of microbes in the garnish.

Chipotle says the changes will be put into place in the coming weeks. For more information on the changes, click here.

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