From Dr. Mercola:

The World Health Organization (WHO) has released its first-ever global estimates of foodborne diseases, and the numbers aren’t pretty. Nearly one in 10 people fall ill from eating contaminated food every year, and 420,000 – that’s nearly half a million! – die as a result.1

Regions in Africa and Southeast Asia had the highest incidence of foodborne illness, and the highest related death rates, in the WHO report, but that’s not to say developed countries are immune.

Each year in the U.S., 1 in 6 Americans, or 48 million people, get sick from consuming contaminated food or beverages.2 You know you’re in trouble when food from Chipotle, 1 of only 2 U.S. fast food chains that earned an “A” rating in a recent scorecard of U.S. restaurants,3 is making people sick.

Chipotle Vows to Serve Safe Food After Illness Outbreaks

As of early December 2015, more than 50 people have been infected with Shiga toxin-producing Escherichia coli O26 (STEC O26) after eating at Chipotle. The outbreak has spanned nine states, and nearly two dozen people have been hospitalized as a result.4

To date, it remains unknown which of Chipotle’s 64 ingredients may have caused the E.coli-related illnesses. A separate outbreak also occurred in Boston, where dozens of students from Boston College came down with norovirus after eating at a Chipotle restaurant.

A norovirus outbreak was also linked to a Simi Valley, California chipotle restaurant in September 2015. In that outbreak, more than 200 people became ill.5 Norovirus is often spread through the fecal-oral route, when you consume food or water that’s contaminated.

According to the U.S. Centers for Disease Control and Prevention (CDC), sick food handlers are the main source of foodborne norovirus outbreaks in the U.S.6 That’s multiple foodborne illness outbreaks in a matter of months at Chipotle, arguably one of the best fast-food chains in the U.S.

Steve Ells, Chipotle’s founder and co-CEO, has said he’s dedicated to making the restaurant’s food safe again,7 but if it’s happening at the best, imagine what’s happening at the worst.

They still haven’t found the origins of the illnesses, and really any mass food chain is vulnerable to contaminated food, as is anyone who eats there.

Superbug Resistant to ALL Antibiotics Linked to Imported Meat

If you come down with a foodborne illness like that caused by E.coli bacteria, you’ll probably ride it out at home and be able to recover on your own. In severe cases, however, antibiotics can be a life-saving form of treatment – assuming the pathogen responds.

In a growing number of cases, bacteria are becoming resistant to available antibiotics. As noted by Forbes, “With the recent Chipotle E.coli outbreak, it’s not hard to imagine the nightmare scenario of a foodborne outbreak from one of these new, highly resistant strains.”8

Yet, alarmingly, researchers recently discovered a gene, called mcr-1, in pigs and people in China — a gene mutation that makes bacteria resistant to a last-resort antibiotic called

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