Additional Coverage:
Federal health authorities are currently investigating a salmonella outbreak linked to jalapeño peppers that has affected 345 individuals across 27 states. The outbreak, which began around June 19 based on the earliest reported cases, has resulted in 36 hospitalizations, though no deaths have been reported.
The U.S. Food and Drug Administration (FDA) reported that of the 191 patients interviewed, 171 had consumed food at Mexican-style restaurants-including well-known chains such as Chipotle Mexican Grill and QDOBA-between June 14 and July 14. The Centers for Disease Control and Prevention (CDC) noted that the jalapeños were primarily distributed to restaurants and wholesalers, with the FDA investigating whether any were sent to grocery stores.
Both Chipotle and QDOBA received jalapeño shipments imported by Coast Citrus. In response to the outbreak, Chipotle switched its jalapeño supply nationwide on July 20, and QDOBA followed suit on July 29, additionally ceasing to serve jalapeños altogether. The FDA stated that these actions have effectively reduced the risk to consumers from these establishments.
Coast Citrus Distributors, following FDA recommendations, has agreed to recall the remaining implicated jalapeño products and is working to notify affected customers.
In a statement, Chipotle confirmed that after identifying the contaminated jalapeños sourced from Sinaloa, it proactively removed the affected product from its restaurants and replaced it with peppers from other growers. The company emphasized that the recalled jalapeños are no longer in circulation at its locations.
Salmonella remains the leading cause of foodborne illness in the United States, with approximately 1.35 million infections annually, according to the CDC. Common routes of infection include consuming contaminated food or water, as well as contact with animals or their environments. Young children under five and adults over 65 are particularly vulnerable to severe illness.
Symptoms of salmonella infection typically appear within six hours to six days after exposure and can last up to a week. They include watery diarrhea-sometimes with blood or mucus-stomach cramps, headaches, nausea, vomiting, and loss of appetite. Health officials advise the public to remain vigilant and practice safe food handling to prevent infection.