In 1993, Jack-in-the-Box adopted tougher standards for its meat suppliers than those required by the federal government so that suppliers test more frequently for E. coli. The link between cooking to a 155-degree internal temperature and the destruction of E. coli bacteria had been publicly known for five years at the time of the outbreak. The Centers for Disease Control and Prevention (CDC) tests showed Jack-in-the-Box hamburgers were cooked to 120 degrees. Referring back to the regulatory cycle discussion in Unit 3, was there a regulatory cycle issue with cooking temperatures? Was taking voluntary action on cooking temperatures debated without using the questions and models of Unit 2? What did the food chains miss in analyzing whether to switch voluntarily to higher temperatures?? p-258