Chipotle Mexican Grill has removed jalapeños from some of its US restaurants after identifying the peppers as a possible source of a salmonella outbreak that has sickened around 100 people, replacing them with supplies from different growers.
The company said it acted “out of an abundance of caution” after tracing ingredients through its supply chain following reports of a potential outbreak, pinpointing jalapeños from a common lot as a likely link.
The affected peppers have been swapped for produce sourced from alternative growers, and the chain said restaurants continue to operate normally while the investigation proceeds.
Salmonella infections typically cause fever, diarrhea and abdominal cramps, with symptoms emerging between six hours and six days after exposure. Most people recover without treatment, though severe cases can require hospitalization, particularly among young children and older adults.
The move underscores the persistent food-safety challenges facing large US restaurant chains, where a single contaminated ingredient distributed across hundreds of locations can quickly translate into a widespread outbreak.
Chipotle has previously grappled with high-profile safety incidents, including E. coli and norovirus episodes in earlier years that dented consumer confidence and weighed on sales. The company has since invested heavily in supply-chain monitoring and ingredient tracing systems.
The latest scare comes as the broader fast-casual sector contends with recurring contamination events. Rivals have faced similar disruptions, with one competitor recently flagging a cyclospora outbreak that clouded its quarterly outlook.
For Chipotle, the timing is notable given its recent momentum, having lifted its same-store sales forecast as diners returned to its burrito bowls.
The company said it is cooperating with authorities as the investigation continues, and further updates are expected as officials work to confirm the outbreak’s source and scope.