No wonder there was no line at the Taco Bell today at lunch.
It’s funny—Taco Bell has managed to make a successful restaurant business by actually only making three or four different ingredients and then repackaging and recombining them in endless combinations and form factors. This explains why everything they make pretty much tastes the same, no matter what you order.
Of course, when one of those three or four things gets contaminated, then you have a problem.
FWIW, the incubation period for e. coli is apparently 3-to-9 days. I’ll keep you posted.
You live in NYC. There is no excuse for eating at Taco Bell or any other megachain vendor of fake food.