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Hollis Johnson

Chipotle said Tuesday it had closed a restaurant in Sterling, Virginia, after multiple customers said they had gotten sick from eating there.

The news sent Chipotle's stock tumbling and made many wonder whether it's safe to eat at the chain that was rocked by multiple outbreaks of foodborne illnesses in 2015.

However, a food poisoning expert told Business Insider the chain isn't necessarily doing anything wrong.

According to food safety advocate and attorney Bill Marler, the reason food poisoning scandals continue to haunt Chipotle is more rooted in psychology than food safety.

"I think that a lot of it just has to do with the fact that people are very acutely aware of what happened at Chipotle in 2015," Marler told Business Insider. "To have a norovirus outbreak, E. coli outbreak, salmonella outbreak within months of each other is unprecedented. So, I think that, along with media and social media, heightened people's attention."

Markets Insider

According to Chipotle's executive director of food safety, the symptoms reported by the customers who got sick are "consistent with norovirus," which spreads quickly and causes vomiting and diarrhea.

Norovirus cases, Marler says, are a "nightmare scenario" and are responsible for 32 million of the 38 million foodborne illnesses in the US every year.

"There are a lot of outbreaks that happen that never get any press coverage," Marler said. That's because they are also incredibly difficult to track to a specific source.

Because Chipotle's 2015 E. coli scandal was so heavily publicized, people continue to associate the chain with food poisoning, despite its major efforts to improve food safety. So, when someone gets sick after eating Chipotle, they're more likely to blame the burrito they had for dinner than the raw oyster they had at happy hour, even though the oyster is actually is more likely to carry foodborne illnesses.

"The vast majority of foodborne illnesses are never linked to anything," Marler said. "Most people think the thing that made them sick was the last thing they ate - which is mostly wrong."

In Marler's words, Chipotle can't catch a break.

"Those poor bastards," he remarked.

According to Marler, there is a good chance that the Chipotle in Sterling, Virginia, was contaminated by a customer who was infected by the norovirus, which then spread through the restaurant. If that's the case, there isn't much that Chipotle could have done to prevent the outbreak.

There's also not much you need to worry about if you're craving Chipotle for dinner, since it's unlikely the virus will spread to other locations. And, if the outbreak is linked to norovirus, it's unlikely to impact other locations.

"It's unfortunate for these people who got sick, but, it's unfortunate [for Chipotle] too," Marler said.

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'Nightmare scenario': A food safety expert explains why Chipotle can't seem to escape food poisoning scandals

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Chipotle said Tuesday it had closed a restaurant in Sterling, Virginia, after multiple customers said they had gotten sick from eating there. The news sent Chipotle's stock tumbling and made many wonder whether it's safe to eat at the chain that was rocked by multiple outbreaks of foodborne illnesses in 2015.

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It's important to wash your hands before cooking
It's also important to wash all fruits and vegetables before eating

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It's important to clean counters after having contact with raw meat

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- Don't leave your food out
- Be wary of raw poultry
- Learn the perils of minced meats
- Don't forget to wash fruits and vegetables
- Reheat your leftovers properly

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The cause was most likely a delicious meal the previous day -- now deeply regretted in hindsight.

According to the Centers for Disease Control and Prevention (CDC), 48 million Americans -- 1 in 6 people -- get sick from foodborne illnesses each year, with 128,000 hospitalized and 3000 dying from consuming contaminated food.

In reality, the numbers are likely to be much higher as most people don't visit their doctor due to bouts of diarrhea -- they instead prefer to suffer in silence.

But if people become complacent with their eating and hygiene habits, the number of infections will go up courtesy of multiple bacteria growing wildly in foods before they're eaten.

We've put together six common sense ways to avoid food poisoning and the key bacteria behind it -- a crib sheet to keep to hand in the kitchen.

1) Don't leave your food out

Food left out at room temperature for hours at a time -- be it at home, a cookout (barbeque), a party, or a restaurant buffet -- is a prime source of food poisoning. The spores and toxins released by bacteria commonly found on food can flourish at this temperature.

"[The spores] thrive in the 'danger zone' of 40-140 degrees Fahrenheit (5 to 60 degrees Celsius)," says Gabrielle Judd, a registered dietician with the University of Maryland Medical Center. Judd works with transplant patients whose reduced immunity puts them at greater risk from infections -- increasing the importance of them eating wisely.

The main spore-producing bacteria are Clostridium perfringens -- among the most common causes of food poisoning in the United States. Another culprit multiplying and producing toxins at room temperature is Bacillus, found commonly in rice, soups, sauces and leftovers.

Judd refers to these bugs as "cookout bugs" as this is a typical situation where food is prepared and left out for hours at a time. "Food should not be out for more than two hours at a time," she says.

On the plus side, infections with these bacteria are unlikely to hospitalize you, but instead leave you poorly for 24 hours. For this same reason, cases of illness often go unreported.

So as spring approaches and brings with it potential for weekend cookouts, don't forget to use your refrigerator.

2) Be wary of raw poultry

"At least half of all raw chicken carcasses carry significant levels of campylobacter," says bacteriologist Andrew Roe from the University of Glasgow, who states more than 500,000 cases of food poisoning in the U.K. are caused by these chicken-loving bacteria.

This group of bacteria cause the majority of foodborne infections in the developed world as the bacteria are prevalent in the food chain itself. "Four out of five cases [of food poisoning] are from contaminated poultry," says Roe.

Poultry expands beyond chicken, with infection also common in other commonly consumed birds with which people may be less vigilant in terms of hygiene."Turkey and duck are often highly contaminated with Campylobacter so the advice would be to treat them exactly as you would chicken," says Roe.

Judd adds that "food borne illness likely comes from improper thawing/preparation of meats."

Luckily, infection is usually self-controlling, meaning people don't get severely ill but instead recover over time. This low harm associated with infections is why the bacteria are not prioritized for removal from the food chain -- unlike salmonella which chickens in the UK are now all vaccinated against.

The solution? Wash your hands when handling poultry, avoid contaminating surfaces and thoroughly cook your meat. Basically, avoid any risk of raw meat entering your body.

"The best way to avoid infection is to make sure all chicken is cooked thoroughly [and] you have good kitchen practices," says Roe.

3) Learn the perils of minced meats

Chicken is not the only villain among the animal kingdom.

Roe advises to step away from your burger if there is any suspicion about its status as cooked -- minced meat can be a potent source of infection.

"Mince products are inherently more risky," says Roe.

The danger lies in the grinding together of meat -- and the increased likelihood of surface bacteria mixing deep into your meat -- unlike with a piece of steak.

"A steak is an intact piece of meat. Any contamination will be on the surface," says Roe. Cooking a steak well on the outside therefore reduces your chances of infection, even if it remains rare inside. But with minced meat the bacteria are mixed into the blend. This applies to any form of burger, be it gourmet or a simple slider handed out as a canapé.

"With ground meat the outside mixes up with all the meat and contaminates the rest," agrees Judd.

Burgers -- a cook-out favourite -- combined with the uncontrolled heat of a barbeque through intense, uncontrolled, flames bring a high risk of being cooked on the outside, but raw in the middle.

"People can be quite flippant, but these are the times you're increasing your risk," says Roe.

The solution? If you love your burgers, make sure you eat them well-done.

"Be prepared to reject food if not cooked thoroughly," says Roe

4) Don't forget to wash your fruit

The first thoughts when assigning blame to a bout of food poisoning commonly go towards meat and poultry, but your fruits and vegetables aren't as safe as you think.

A 2013 study by the CDC found that 46% of foodborne illnesses in the U.S are caused by fruits, vegetables and nuts. Leafy vegetables were found to cause the most illness, accounting for 22% of all cases in the study -- aided by the fact that bacteria, like E. coli, can live within the leaf tissue itself.

"There's less perceived risk [with fruits and vegetables] so people are more blasé," says Roe.

Many forms of bacteria are found naturally on the surfaces -- or skins -- of fruits and vegetables which need washing off before consumption. If not, that slice down the middle can bring those surface bacteria deep down inside the fruit. Judd advises the same rules be applied to all foods with outer skins or rinds -- such as oranges, watermelons or cucumbers.

"Most people wash off an apple but with melons assume they don't have to," says Judd.

When cutting or peeling such foods, bacteria on the surface can easily spread inside.

"If peeled and washed thoroughly you can reduce your risk quite significantly," adds Roe.

5) Reheat your leftovers properly

The risk of reheating rice is a common myth propagated as a means of food poisoning -- linked with bacillus bacteria found commonly in paddy fields and likely to be present in those rice grains.

The bacteria are killed when the rice is cooked, but their spores stay alive and flourish if then left out at room temperature. "The spores grow back into bacteria," says Roe.

The solution? Rice should be steaming hot when reheated, to ensure any returning bacteria have died.

These rules apply for reheated food in general to prevent any new bacteria from thriving -- both on your food and in your intestine. "Illness comes from improper management of leftovers," says Judd who also advises not to keep leftovers for more than 3 to 4 days.

"If you're served something that's inadequately hot...be brave enough to say you're not happy with it," says Roe.

Have you got the (healthy) guts to make a stand?

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The cause was most likely a delicious meal the previous day -- now deeply regretted in hindsight. According to the Centers for Disease Control and Prevention (CDC), 48 million Americans -- 1 in 6 people -- get sick from foodborne illnesses each year, with 128,000 hospitalized and 3000 dying from consuming contaminated food.

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- All foods must be handled properly and carefully to prevent contamination.
- Foods that are proteins like meat, poultry, fish and eggs must be handled with extra care because they can carry bacteria.
- To prevent cross-contamination which is the spread of bacteria from a contaminated food to something else, keep raw food away from any other food you are cooking with.
- Must thoroughly cook through meat and thoroughly wash the dishes because under cooked meat may have disease causing bacteria in/on them.

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-Foodborne illnesses are sicknesses caused by eating contaminated food.
- The cause of these illnesses are bacteria
- The signs of foodborne illness are vomiting, diarrhea, stomach cramps, and headaches
-Symptoms can appear within 30 minutes of eating the contaminated food or may take weeks to show up
- Most illnesses can last for for no more than a couple of days

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1. Make sure you wash your hands before and after handling with food.
2. Make sure all surfaces and utensils are  kept clean.
3. Make sure the cooked foods and the raw foods are kept separate.
4. Make sure you cook the food at the correct temperature its supposed to be cooked at.

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Food poisoning is a common problem -- but it's also one that can often be prevented.

Many cases are mild and you get better without treatment. But some cases may be so severe that you need to go to a hospital for treatment. To avoid getting a food-borne illness in the first place, there are some general guidelines to follow.

Foods to Watch

Raw foods from animals are the most likely sources of contamination. Be mindful when handling and preparing:

Meat and poultry: Avoid eating raw or spoiled meat.

Be careful that you don't let juices or drippings from raw meat and poultry -- or for that matter shellfish and eggs -- touch other foods you plan to serve or eat.

Shellfish and raw fish: Carefully pick out and cook fish and shellfish to ensure quality and freshness.

Eggs and dairy: You'll want to be sure that your family is safe when enjoying eggs and dairy products. Some tips:

Don't drink unpasteurized milk. Pasteurized foods are heated before being sold to kill bacteria.

Avoid soft cheeses such as feta, brie, camembert, blue-veined, and Mexican-style cheese -- or other unpasteurized cheeses. Hard cheeses, processed cheeses, cream cheese, and cottage cheese are safe.

Check the expiration dates on eggs before purchasing and again before preparing.

Vegetables: These can also be the source of food poisoning, particularly sprouts of all kinds (alfalfa, mung, clover, and radish). This is because sprouting requires warmer temperatures, which are ideal for bacterial growth. Avoid raw sprouts if you are pregnant or have a weakened immune system.

A couple of other food-related tips:

Don't set out eggs, meats, poultry, seafood, or milk at room temperature for long. Refrigerate leftovers right after you eat.

Drink only pasteurized juice or cider.

Cleaning and Cooking

The first rule of safe cooking is to wash your hands frequently. But there are plenty of other things to clean.

Wash cutting boards and knives with antibacterial soap and warm to hot water after handling raw meat, poultry, seafood, or eggs. Wooden cutting boards are not recommended, because they can be harder to clean.

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Do not thaw foods at room temperature. Thaw foods in the refrigerator and use them promptly. Do not refreeze foods if they have been thawed all the way.

Use a clean thermometer that can tell you the inner temperature of cooked foods. That way, you can be sure meat, poultry, and other foods are cooked all the way through.

Here are a few specifics on that:

Cook roasts and steaks to at least 145 F.

Whole poultry should be cooked to 165 F for doneness.

Cook ground beef (hamburger) to at least 160 F.

Ground chicken or turkey should be cooked to 165 F.

Cook foods until they are steaming hot, especially leftover foods or ready-to-eat foods, such as hot dogs.

Some other tips:

Keep the refrigerator at 40 F or lower.

Set the freezer at 0 F.

Wash raw vegetables and fruits well before eating, especially those that will not be cooked.

If you like to can foods at home, make sure you know the safety guidelines. You can get instructions from county extension services or the U.S. Department of Agriculture.

Eating Out

Although the chance of getting food-borne disease from deli counter food is low, pregnant women and people with weakened immune systems may wish to avoid these foods.

If you are served an undercooked meat or egg product in a restaurant, send it back for more cooking. You should also ask for a new plate.

Some other tips:

Check the inspection scores of the places where you eat. You can check online before you go or after you arrive.

Look around -- is the restaurant clean? If it's not, think about going elsewhere.

If you take home leftovers, refrigerate them within 2 hours. If it's above 90 F, make that 1 hour.

Traveling

Who doesn't love a vacation? But you need to be careful when you travel, especially to developing countries.

Here are some tips to avoid food poisoning no matter where you are in the world:

Go for hot foods: Heat kills germs. You should be OK with food that's served steaming hot.

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Eat packaged or dry foods: Many of the bugs that cause food poisoning prefer moisture. Dry foods such as bread or chips or factory-sealed foods such as tuna are usually a safe bet.

Go for bottled, canned, or hot drinks: Carbonated drinks are a good choice, because the bubbles will tell you it's been sealed properly. You should be good with coffee or tea if it arrives steaming hot.

Avoid the following:

Raw food

Local wild game

Tap water and ice in developing countries

Other General Tips

Breastfeed your baby if possible. Mother's milk is the safest food for young infants. Breastfeeding may prevent many food-borne illnesses and other health problems.

Wash your hands with soap after handling reptiles, turtles, birds, or after contact with human or pet feces.

If you are ill with diarrhea or vomiting, do not prepare food for others, especially infants, the elderly, and those with weakened immune systems, because they are more likely to get sick from an infection.

Always wash your hands before:

Always wash your hands after:

Sources

SOURCES:

CDC: "Foodborne Germs and Illnesses," "Protect Yourself When Eating Out."

Mayo Clinic: "Food Poisoning."

Johns Hopkins Medicine: "Food Poisoning."

International Dairy Foods Association: "Pasteurization."

Foodsaftey.gov: "Sprouts: What You Should Know."

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Food poisoning is a common problem -- but it's also one that can often be prevented. Many cases are mild and you get better without treatment. But some cases may be so severe that you need to go to a hospital for treatment.