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Salmonella in Jalapenos: Why Outbreaks Keep Hitting Raw Produce
A Salmonella outbreak linked to jalapenos from Sinaloa has sickened 350 Americans across 27 states. Chipotle pulled affected peppers quickly. The CDC continues investigating.
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A Salmonella outbreak tied to jalapeno peppers from Sinaloa, Mexico has sickened nearly 350 people across 27 states. The CDC traced the Salmonella Javiana strain to Coast Citrus Distributors. Restaurants including Chipotle pulled affected peppers and are no longer considered a risk.
Chipotle has particular sensitivity here. Past E. coli and norovirus outbreaks sent its stock down sharply. The quick removal of suspect jalapenos and the CDC's all-clear suggest the reputational hit will stay contained this time. For many restaurants, the financial damage is short-lived unless contamination traces directly to their supply chain.
Salmonella is typically contracted from contaminated food or water, especially raw produce. Symptoms include fever, cramps and diarrhea, appearing 6 hours to 6 days after exposure. Dehydration is the main concern for vulnerable groups.