CASE 9.8
E. coli, Jack-in-the-Box, and cooking

A Jack-in-the-Box case on January 11, 1993 showed that a meat should be cooked to an internal temperature of at least 155 degrees Fahrenheit or the meat no longer be pink or red inside.
Based on the case, if we eat a not-well-cooked meat, there is an E. coli bacteria inside it which can cause severe stomach cramps, bloody diarrhea or even death. For the example, is a death of young Michael. Who had eaten at Jack-in-the-Box restaurants were poisoned with E. coli bacteria, Cooking to 155 degrees can cause the increasing of restaurant’s costs because it slows delivery of food to customers and increases energy costs. Nevertheless, the company can not avoid thinking about customers health.
All in all, the Jack-in-the-Box restaurant paid the effected people out by the end of 1997 with most of the settlements coming from a pool of $100 million established by the company’s ten insurers.