Chipotle has pulled jalapeños from restaurants in Minnesota and other locations as part of a precautionary response to a Salmonella Javiana outbreak investigation.

Chipotle Mexican Grill has removed jalapeños from its restaurants in Minnesota and other locations that received a specific batch of peppers linked to a potential Salmonella outbreak. The company stated it has traced the ingredient to a common source and replaced the product with jalapeños from different growers. The Food and Drug Administration and the Minnesota Department of Health are currently investigating the source of the wider Salmonella Javiana outbreak.

Investigation and Response

According to reports, 110 illnesses have been identified in Minnesota related to the outbreak. Data shows that 84 people were included in a dataset, with 75 of those individuals reporting they had eaten at Chipotle between June 14 and July 14. Laurie Schalow, Chipotle’s Chief Corporate Affairs and Food Safety Officer, stated the company used its ingredient traceability system to identify the affected lot and proactively remove it from the supply chain. Robert Glatter, an emergency medicine physician, described the removal of the ingredient as a standard, precautionary measure. Chipotle has confirmed that the Minnesota Department of Health has no ongoing concerns regarding the restaurant chain's current operations.

Safety Recommendations

Health experts advise that Salmonella symptoms typically appear 6 hours to 6 days after exposure and usually resolve within 4 to 7 days. To reduce the risk of foodborne illness, the CDC and health officials recommend cooking meats to proper temperatures—165ºF for poultry and 160ºF for ground beef—and keeping raw and cooked foods separate. Additionally, consumers are encouraged to wash fresh produce under running water and maintain hand hygiene.