TACO BELL CASE STUDY.
A2034298 Taco Bell Case Study
On 30th November 2006, officials of Taco Bells Corporation learned that many of their customers had gotten sick with a virulent strain of Escherichia coli (E. coli) from eating in one of their restaurant chains in New Jersey. Many cases of E. coli bacteria relating to the Taco Bell kept popping up throughout the Northeast in New Jersey, Delaware, New York and Pennsylvania. Majority of the victims infected were vegetarian, making authorities focus on the produce instead of the ground beef. Green onions got suspected to be the cause of these outbreaks; there was extensive testing of Taco Bell ingredients determined to be the source. As word of this quickly reached the media, more cases continued to be seen. People started asking if the food in Taco Bell would be safe to eat. What caused the E. coli? What were the measures that Taco Bell was doing to eliminate this problem? The public relations director of Taco Bells Laurie Gannon found herself in a difficult position, .
Because of the E. coli outbreak, Taco Bell sales decreased by 2% in the fourth quarter. Almost half of the $20 millions got lost in sales while the other half was related to consumer research, legal, marketing and other expenses. There were several negative impacts on the outbreak, many lawsuits filed by customers who became sick after eating from any Taco Bell restaurant. It took several years for the chains to recover fully from the impact of the outbreak. The E. coli 0157:H7 strain traced to the Taco Bell outbreak makes potent toxic that get latched in the intestinal cell causing fever, blindness, abdominal cramps, kidney failure, paralysis or even death. Taco bell endured criticism for the beef that it used. In November 30, the owners of this Franchise...
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