Chipotle replaced jalapeños from a potentially contaminated lot after Minnesota health officials linked dozens of salmonella cases to people who had recently eaten at the chain or other Mexican-style restaurants.
By yourNEWS Media Newsroom
Chipotle has removed jalapeños from certain restaurants after its ingredient-tracing system identified the peppers as a possible common source in a Minnesota salmonella outbreak that has sickened at least 110 people.
The California-based restaurant chain announced the precautionary action Aug. 4 as state and federal health authorities continued investigating the outbreak and tracing the suspected ingredient through the food distribution system.
“As part of our established health and safety protocols, upon learning of a potential outbreak, we immediately initiated our ingredient traceability system and were able to identify jalapeños as a potential common ingredient from a common lot, and the restaurants where it was distributed,” Chipotle said. “Out of an abundance of caution, we proactively removed the jalapeños from our restaurants and replaced them with product from different growers.”
The company added, “The health and safety of our guests and employees is our highest priority.”
The Minnesota Department of Health has identified 110 cases connected to the outbreak. Of the 84 patients interviewed by investigators, 75 said they had eaten at a Chipotle restaurant between June 14 and July 14.
Evidence gathered during the investigation indicates that the potentially contaminated food was not limited to Chipotle and may also have been served by other Mexican-style restaurants.
The Food and Drug Administration is leading a traceback investigation to determine where the ingredient originated and which restaurants or suppliers may have received it.
Minnesota health officials said they are not currently concerned about continued exposure at Chipotle following the removal of the suspected jalapeños. The outbreak could nevertheless produce additional illnesses if the same contaminated ingredient was distributed to other restaurants.
Case totals may also continue rising because of the time required for infected patients to seek medical attention, undergo testing and have their illnesses reported through public health surveillance systems.
“We do expect the case count to increase even if the illnesses occurred a couple of weeks ago, since it takes us a while to detect cases in surveillance,” said Carlota Medus, senior epidemiologist supervisor in the Minnesota Department of Health Foodborne Diseases Unit.
Salmonella bacteria can contaminate food during production, processing, transportation or preparation. Improper handling and storage can increase the risk that contaminated food will cause illness.
The Centers for Disease Control and Prevention estimates that salmonella causes approximately 1.3 million infections in the United States each year.
Symptoms commonly include diarrhea, fever, abdominal cramps and vomiting. Illness generally begins six hours to six days after exposure and usually lasts between four and seven days.
People who develop symptoms can speak with a health care provider about whether testing or treatment is necessary. Replacing fluids lost through diarrhea or vomiting is typically an important part of recovery.
Some infections can become serious, particularly among young children, older adults and people with weakened immune systems.
Consumers can reduce their exposure to salmonella by washing their hands after handling raw meat or touching animals, storing food at safe temperatures and boiling water when traveling in locations where the water supply may be unsafe.
CDC guidance for restaurant customers includes requesting that poultry and certain other foods be cooked thoroughly. Diners should also make sure hot food is served hot and cold food remains properly chilled.
The investigation remains focused on identifying the precise source of the suspected contaminated jalapeños and determining whether the affected lot reached additional restaurants or retailers.
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