CHICAGO (AP) — Chipotle Mexican Grill said Tuesday that it had removed jalapeños from some of its restaurants after determining the peppers could potentially be tied to a salmonella outbreak public health officials are investigating.
In a brief statement, Chipotle maintained that the “health and safety of our guests and employees is our highest priority” — and that it had pulled the jalapeños out of an abundance of caution and “replaced them with product from different growers” in all locations where a previous common lot had been distributed.
The company did not specify where the initial peppers came from but noted that the jalapeños in question were sent across multiple states to several retailers.
The Minnesota Department of Health on Tuesday confirmed that it was investigating a salmonella outbreak tied to several Mexican-style, quick-service restaurants — with jalapeños as the suspected source. Officials identified 110 cases in the state. Chipotle made up the majority of those where they were able to reach impacted consumers for an interview — who ate at the chain between mid-June and mid-July — but not all.
“Based on all the evidence so far, the food that made people sick was served at other restaurants as well,” Carlota Medus, senior epidemiologist supervisor in the Minnesota Department of Health’s Foodborne Diseases Unit, said in a statement.
Medus said Chipotle had been cooperative over the course of the investigation — and that given the measures the company put in place, her department was not concerned about the chain at this time. Still, she said it was “too soon for us to know if the outbreak is ongoing” and that it’s possible contaminated food is being served elsewhere.
The Minnesota Department of Health noted that other states are contributing to the investigation, without elaborating further. On the federal level, the Food and Drug Administration is conducting the traceback probe, covering but not limited to jalapeños.
The FDA on Tuesday confirmed it initiated its traceback investigation “of multiple ingredients” on July 22, in response to a cluster of salmonella illnesses identified by both state officials and the federal Centers for Disease Control and Prevention. In a statement, the agency said it appreciated Chipotle’s cooperation and that it would “provide additional information if and when there is an actionable public health update.”
The CDC did not respond a request for further comments Tuesday afternoon.
Symptoms of salmonella poisoning include diarrhea, fever, severe vomiting, dehydration and stomach cramps. Most people who get sick recover within a week. Infections can be more severe in young children, older adults and people with weakened immune systems, who may require hospitalization.
Chipotle has been battered by larger outbreaks in years past — notably between 2015 and 2018, where a string of E coli., norovirus and food poisoning illnesses sent sales plunging. The California-based company has since boasted stronger food safety practices.
The latest salmonella outbreak arrives at a tough time for restaurant-goers and the dining industry nationwide. A handful of fast-casual chains are still wrestling with the fallout of a separate, wider cyclospora outbreak linked to shredded lettuce that has sickened thousands of Americans.
Chipotle hasn’t been tied to or named by government investigations into those cyclospora illnesses. Still, the company is among those bracing for lower sales because of that outbreak.
Shares of Chipotle Mexican Grill plunged nearly 10% Tuesday.
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