Federal health officials have linked a multistate Salmonella outbreak that has sickened at least 345 people in 27 states to fresh jalapeño peppers imported from Mexico, prompting a recall and the removal of affected peppers from major restaurant chains.
The Centers for Disease Control and Prevention (CDC) said 36 people have been hospitalized. No deaths have been reported. Illnesses began between June 19 and July 19, though investigators expect the true number of cases to be higher because many infections go unreported.
The outbreak has been traced to jalapeño peppers grown in Sinaloa, Mexico, and distributed in the United States by Coast Citrus Distributors of California. The company has recalled the affected peppers, and the CDC is advising retailers, restaurants and foodservice operators to check inventories and stop selling or serving recalled product immediately.
According to the CDC, epidemiological interviews found that many patients had recently eaten at Chipotle restaurants, while others reported dining at various Mexican-style restaurants. Chipotle and QDOBA have since removed the implicated jalapeños from their supply chains and sourced replacement peppers from different growers. Federal officials said those restaurants are no longer considered an ongoing source of illness because the affected product has been removed.
The investigation remains active as the CDC and the U.S. Food and Drug Administration continue tracing distribution channels to determine whether the contaminated peppers reached additional foodservice or retail locations. At present, investigators have not identified a broader ongoing risk associated with foods currently being served at Chipotle or QDOBA.
The highest number of confirmed illnesses has been reported in Colorado and Minnesota, although cases have been identified across much of the country, including California, Illinois, Michigan, North Carolina, Texas, Virginia, Washington and Wisconsin.
Salmonella infection typically causes diarrhea, fever and stomach cramps beginning six hours to six days after exposure. Most people recover within a week without treatment, but young children, older adults and individuals with weakened immune systems face a higher risk of severe illness requiring hospitalization.
The outbreak marks the latest high-profile produce-related food safety incident and recalls a major 2008 Salmonella outbreak that was ultimately traced to imported jalapeño and serrano peppers after an initial focus on tomatoes.