Why Did Taco Bell Resume Using Green Onions after a 2003 Outbreak?
Update to this entry: On December 12, 2006, the CDC stated that green onions are most likely not the source of the E. coli outbreak linked to Taco Bell. Even if health officials are never able to find the food served by Taco Bell that was the source of the outbreak, the CDC has linked Taco Bell to the outbreak and victims of the outbreak have grounds for suing Taco Bell. Read more on the Pritzker | Ruohonen website about Taco Bell lawsuits.
Original Entry
In 2003, amid a hepatitis A outbreak linked to green onions that sickened over 600 people and killed 4, Taco Bell pulled green onions from their kitchens. Even though Taco Bell understood the risks to public health involved with using green onions, Taco Bell resumed using green onions.
Original Entry
In 2003, amid a hepatitis A outbreak linked to green onions that sickened over 600 people and killed 4, Taco Bell pulled green onions from their kitchens. Even though Taco Bell understood the risks to public health involved with using green onions, Taco Bell resumed using green onions.
Did the company determine that taste and aesthetics are more important than public health? Was Taco Bell concerned that it would lose business if it didn’t use green onions? The decision was made to put customers at risk, and the result may be the current E. coli outbreak that has been linked to Taco Bell restaurants in at least 3 states.
wow thats crazy