(NEW YORK) — In an effort to combat the E. coli outbreak that has sickened dozens nationwide and led to the closing of some locations, Chipotle will begin cutting, chopping, and sealing ingredients in one central Chicago kitchen, then shipping them to its restaurants.

The Wall Street Journal reports the Mexican food chain had moved away from a central kitchen in favor of having staff chop up tomatoes, cilantro, and other ingredients at individual locations. However, the move from locally-sourced and chopped ingredients back to the centralized location, it is thought, could allow the Denver-based company to keep a tighter rein on sanitary procedures.

At least 52 people from New York to Oregon have reportedly gotten sick after eating at Chipotle locations.  

In addition, a norovirus outbreak at a Chipotle was reported last week after 141 Boston College students who had eaten at that location became ill, according to university officials. That restaurant was shuttered and sanitized.

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