Salmonella Outbreak Linked to Jalapeño Peppers from Mexico: What You Need to Know

What Happened?

Important: The U.S. Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) are investigating a multistate Salmonella outbreak connected to jalapeño peppers imported from Mexico.

• 345 people have gotten sick across 27 states.
• 36 hospitalizations have been reported.
• No deaths have been linked to this outbreak so far.
• The investigation is still ongoing.

Key Details About the Outbreak

Recall and Response

The distributor, Coast Citrus Distributors, has agreed to recall all remaining affected products and is notifying customers who received the peppers.

Steps Taken So Far

1. Identification – Health agencies traced the outbreak to a single grower in Sinaloa.
2. Recall Announcement – Coast Citrus Distributors initiated a voluntary recall.
3. Customer Notification – All businesses that bought the peppers are being contacted.
4. Ongoing Monitoring – CDC and FDA continue to track new cases.

Restaurants Involved

Two major restaurant chains received jalapeños from Coast Citrus Distributors:

Chipotle Mexican Grill

• Action Taken: Switched to a different jalapeño supplier starting July 20.
• Current Status: No longer using the recalled peppers.

QDOBA Mexican Eats

• Action Taken: Stopped serving jalapeños entirely on July 28.
• Current Status: Jalapeños removed from all menu items.

FDA Statement: "FDA does not consider there to be a current ongoing risk from these establishments to consumers in this outbreak."

What Is Salmonella? (Simple Explanation)

Think of Salmonella like tiny, invisible "bad bugs" that can live on food.
If you eat food contaminated with them, you might get:

• Diarrhea
• Fever
• Stomach cramps
• Vomiting
  Most people recover in 4–7 days, but it can be serious for young children, older adults, and people with weakened immune systems.

How to Stay Safe

• Check for recalls – Visit FDA.gov/recalls for updates.
• Wash produce thoroughly – Even if it says "pre-washed."
• Cook peppers properly – Heat kills Salmonella.
• When in doubt, throw it out – Don’t taste food to test if it’s safe.

Summary

• A Salmonella outbreak has sickened 345 people in 27 states.
• The source: jalapeño peppers from a grower in Sinaloa, Mexico, distributed by Coast Citrus Distributors.
• 36 hospitalizations, no deaths.
• Recall is underway; Chipotle and QDOBA have stopped using the affected peppers.
• FDA says no current risk from these restaurants.
• Investigation continues – stay informed via official health channels.

Frequently Asked Questions (FAQ)

1. What should I do if I ate jalapeños recently and feel sick?

Contact your doctor if you have diarrhea lasting more than 3 days, high fever, bloody stools, or signs of dehydration (dry mouth, dizziness, little urination). Mention you may have been exposed to Salmonella.

2. Are all jalapeños unsafe right now?

No. Only jalapeños from the specific grower in Sinaloa distributed by Coast Citrus Distributors are affected. Most jalapeños in stores and restaurants are safe.

3. Can I wash off Salmonella at home?

Washing helps remove dirt and some germs, but it doesn’t guarantee safety. Cooking peppers to 165°F (74°C) is the best way to kill Salmonella.

4. How do I know if a restaurant is using safe jalapeños now?

Major chains like Chipotle and QDOBA have already switched suppliers or removed jalapeños. You can ask any restaurant about their produce sources – they should be transparent.

5. Where can I get the latest updates on this outbreak?

Check the CDC’s outbreak page (cdc.gov/salmonella) or the FDA’s recall list (fda.gov/recalls) for real-time information.

Final Note: Food safety systems caught this outbreak quickly, and companies acted fast. While scary, the risk to the general public is now very low. Stay informed, practice good kitchen hygiene, and you’ll be just fine!