A multistate salmonella outbreak tied to jalapeño peppers from Mexico has grown to 431 illnesses across 32 states, with 57 people hospitalized and multiple retailers recalling peppers and prepared foods containing them.
By yourNEWS Media Newsroom
A salmonella outbreak linked to jalapeño peppers imported from Mexico has expanded to 32 states and sickened 431 people, federal health officials said Aug. 19, as investigators continue tracing illnesses connected to the contaminated produce.
The Centers for Disease Control and Prevention said the outbreak has now reached Alabama, Arkansas, California, Colorado, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Louisiana, Michigan, Minnesota, Missouri, Montana, Nebraska, New Jersey, New Mexico, North Carolina, North Dakota, Oklahoma, Ohio, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Washington, West Virginia, Wisconsin and Wyoming.
That represents an increase from 27 affected states reported earlier in August.
Colorado and Minnesota have each recorded more than 100 illnesses, making them the states with the largest reported case totals. Georgia and Illinois have each reported more than two dozen cases, while the remaining affected states have recorded between one and 14 cases.
Federal authorities said 86 additional illnesses have been added to the outbreak count, bringing the total to 431.
Fifty-seven people have been hospitalized. No deaths have been reported.
Investigators have connected the outbreak to jalapeño peppers grown at a farm in Sinaloa, Mexico, and distributed to the United States earlier this year.
The peppers and foods made with them were sold through a number of major retailers, including Kroger, Target, Trader Joe’s and Whole Foods Market.
Taylor Fresh Foods, Whole Foods, NatureBest and Hardie’s Fresh Foods have issued recalls covering jalapeños as well as products containing the peppers.
Among the recalled prepared foods are Spicy Jarlsberg Dip sold at Kroger and Taco Dip sold at Target.
Federal officials have advised consumers not to eat recalled products. People who have purchased affected items should either discard them or return them to the store where they were purchased for a refund.
Restaurants, retailers and other food businesses have also been instructed not to sell or serve the recalled peppers or affected products.
The first illnesses currently associated with the outbreak began June 19, while the latest reported illnesses began Aug. 2.
Interviews conducted as part of the investigation have also identified a strong connection to Mexican-style restaurants.
Of 224 people questioned by investigators, 91% said they had eaten at a Mexican-style restaurant before becoming ill. Those restaurants included Chipotle Mexican Grill and QDOBA.
Salmonella infections commonly cause diarrhea, fever and abdominal cramps. Symptoms generally begin between 12 and 72 hours after a person consumes contaminated food.
The CDC recommends contacting a health care provider when symptoms become severe, including when a fever higher than 102 degrees Fahrenheit occurs along with diarrhea.
The expanding salmonella investigation comes as federal officials are also monitoring increased cases of cyclosporiasis, an intestinal illness associated with food or water contaminated with fecal material.
Acting Food and Drug Administration Commissioner Kyle Diamantas recently sought to reassure consumers amid heightened attention to foodborne illness outbreaks.
“We have the safest food supply in the world,” Diamantas said.
He noted that federal investigations of outbreaks are routine even when public attention intensifies around several incidents occurring close together.
“FDA investigates dozens of foodborne illness outbreaks each year,” Diamantas said. “There is definitely a heightened narrative right now. People are more aware.”
Authorities continue to advise consumers to check their homes for recalled jalapeños and products containing them, particularly items purchased from retailers involved in the recalls, as additional illnesses may still be identified because of the time required for infections to be reported and linked to an outbreak.
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