I don’t know about that.
Leonard Batti, president of Orlando-based Taylor Farms Florida, a division of the Salinas, Calif.-based Taylor Fresh Foods Inc., said changes in the foodservice industry likely contributed to the Chipotle outbreak.
“It’s a classic example of what’s happening in foodservice today,” he said. “They made a decision a little less than a year ago to move away from fresh-cut and start cutting products in their facilities, somewhere around 1,700 restaurants.
“So basically, almost overnight, we had 1,700 new vegetable processors pop-up around the country. We’ve all been in fast-food restaurants. You never question their focus on food safety. I am not really surprised that we have what’s transpired with Chipotle.”
Uh, what? It sure seems like a supplier issue, not an on-site processing issue. But I’d like to see the data first.