Chipotle Removes Jalapeños Amid Growing Salmonella Concerns
Chipotle Mexican Grill has taken the precautionary step of removing jalapeños from certain locations due to a potential link to a salmonella outbreak. This decision follows public health officials’ investigations into the matter. Chipotle assures that customer and employee safety is a top priority, swapping out the suspected jalapeños with new supplies from different growers.
The origins of the original jalapeños remain unspecified, though the peppers were distributed across multiple states and retailers. The Minnesota Department of Health is leading the investigation, as the state has identified 110 cases tied to various Mexican-style fast-food restaurants. Evidence indicates that Chipotle accounted for a majority of these cases involving consumer interviews. However, other restaurants have also served the affected food.
Carlota Medus, senior epidemiologist supervisor with the Minnesota Department of Health, confirms Chipotle’s cooperation during the investigation. Due to the measures implemented by the company, there is currently no elevated concern regarding the chain. Nonetheless, the department is still evaluating whether the outbreak persists and if contaminated food might be available at other locations.
The investigation extends beyond Minnesota, as other states are assisting in the effort. Federal authorities, including the Food and Drug Administration (FDA), are conducting a traceback investigation. They initiated this probe on July 22, covering various ingredients following an uptick in salmonella cases reported by both state and federal agencies, including the Centers for Disease Control and Prevention (CDC). The FDA acknowledges Chipotle’s cooperation and promises to update the public with any significant findings.
Salmonella poisoning can result in symptoms like diarrhea, fever, vomiting, dehydration, and stomach cramps. Most infected individuals recover within a week, but severe cases can occur, particularly in young children, older adults, and those with compromised immune systems.
Chipotle has previously managed food safety issues with past outbreaks from 2015 to 2018, involving E. coli and norovirus. Since then, it has strengthened food safety practices. Despite this, the salmonella outbreak adds strain to the restaurant industry already dealing with a separate cyclospora outbreak linked to shredded lettuce. Although Chipotle is not implicated in the cyclospora cases, the situation impacts industry sales.
The company’s stock dropped nearly 10% following these developments.
Note: A previous version of this report contained an error regarding the gender of Carlota Medus, senior epidemiologist supervisor at the MDH’s Foodborne Diseases Unit.