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Jalapeños, the spicy peppers commonly used in Mexican cuisine, have been identified as the source of a salmonella outbreak spreading across the United States. With 345 infections confirmed in 27 states, US authorities have issued a public health alert covering meat and poultry products containing the peppers.
The US Department of Agriculture's Food Safety and Inspection Service (FSIS) issued a caution Saturday over meat and poultry products made with Mexico-grown jalapeños that may be contaminated with salmonella, according to CBS News and other outlets.
The FDA said salmonella cases reported since mid-June have been linked to jalapeños grown in the Mexican state of Sinaloa.
The peppers were distributed through US retailers to wholesalers and restaurants.
A CDC investigation of 191 infected individuals found that 93 percent had eaten at a Mexican restaurant before falling ill.
Mexican food chain Chipotle recently stopped using jalapeños at some of its stores in response.
Supermarket chain Albertsons also recalled four products — including jalapeño-containing salads and salsa — supplied by food company Taylor Farms, which was named in the FSIS alert.
Jalapeños can be exposed to contaminated water, soil or unsanitary conditions during growing, harvesting, washing and distribution. If peppers carrying salmonella are used in food without being sufficiently cooked, the bacteria can survive and cause infection.
The risk is particularly high because jalapeños are often sliced raw into salsa, tacos and other Mexican dishes, meaning contaminated peppers can reach consumers without any heat treatment to kill the bacteria.
Salmonella infection can cause symptoms including diarrhea, fever and abdominal cramps.
hanira@heraldcorp.com
