Chipotle Mexican Grill announced the removal of jalapeños from certain restaurant locations following a determination that the peppers could be connected to an ongoing salmonella outbreak under investigation by public health authorities. The company stated it had taken this precautionary measure and substituted the affected peppers with product sourced from alternative growers, though it did not disclose the number of affected locations or the origin of the original peppers.
The Minnesota Department of Health confirmed on Tuesday that it was investigating a salmonella outbreak associated with several Mexican-style quick-service restaurants, with jalapeños identified as the suspected vehicle of contamination. State health officials documented 110 cases within Minnesota, with Chipotle accounting for the majority of confirmed cases where investigators were able to interview affected individuals. These customers reported dining at Chipotle locations between mid-June and mid-July.
Carlota Medus, senior epidemiologist supervisor with the Minnesota Department of Health’s Foodborne Diseases Unit, indicated that available evidence suggested contaminated food was also served at other restaurant establishments beyond Chipotle. Medus acknowledged that Chipotle had demonstrated cooperation throughout the investigation and noted that the department held no current concerns regarding the chain given the measures it had implemented. However, Medus cautioned that determining whether the outbreak remains active remained premature and that contaminated products could potentially be distributed elsewhere.
The Minnesota Department of Health noted that additional states are contributing to the investigative effort. At the federal level, the Food and Drug Administration is conducting a traceback investigation that encompasses jalapeños and potentially other food items. The FDA did not provide immediate comment regarding the outbreak. In market activity, shares of the California-based company declined more than 9% during afternoon trading.
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