Updated July 21, 2008 -- The U.S. Food and Drug Administration (FDA) announced today that one jalapeno pepper sample is a positive genetic match with the Salmonella Saintpaul strain causing the current Salmonella outbreak.

The positive sample was obtained during an FDA inspection at a produce distribution center in McAllen, Texas. The pepper was grown on a farm in Mexico, however, that does not mean that the pepper was contaminated in Mexico.

The produce distribution center, Agricola Zaragoza, is working with FDA to voluntarily recall jalapeno peppers the company distributed since June 30, 2008.

Since a recall will not immediately remove all potentially contaminated peppers from the food supply, FDA is also asking consumers to avoid eating raw jalapeno peppers or foods made from raw jalapeno peppers until further notice in order to prevent additional cases of illness. This recommendation does not include cooked or pickled jalapeno peppers.

FDA is continuing to advise that people in high risk populations, such as elderly persons, infants and people with impaired immune systems, avoid eating raw serrano peppers or food made from raw serrano peppers until further notice..

Discovery of the positive jalapeno pepper sample was the result of several weeks of investigation by FDA scientists and field staff – including examining traceback data from the locations where there were clusters of food-borne illness, scrutinizing distribution records and collecting environmental samples from water, soil, work surfaces and packing boxes throughout the entire chain of production and distribution.

FDA is continuing to investigate the other parts of the distribution chain to determine if there is any evidence that the contamination occurred on the farm in which the pepper was grown or at some other point in the supply chain before the distribution center in McAllen, TX.

According to the CDC, 1,251 persons with Salmonella Saintpaul with the same genetic fingerprint have been identified in 43 states, the District of Columbia and Canada since April 2008. Investigation of Outbreak of Infections Caused by Salmonella Saintpaul (CDC) [en Español]

• Have any food samples been found that are contaminated with the outbreak strain, Salmonella Saintpaul?

  One of the jalapeño pepper samples FDA tested was a genetic match with the outbreak serotype, Salmonella Saintpaul. The discovery was the result of investigations over the past several weeks by FDA scientists and field investigators. The contaminated sample was obtained during an inspection of a produce distribution center in McAllen, TX. The jalapeños were grown in Mexico; however that does not mean that they were contaminated in Mexico. Fresh produce often changes hands many times in the supply chain from farm to table, and the contamination might have occurred at any point in the chain. The complexity of today's food chain is among the challenges of tracing contaminated fresh produce back to its source. The FDA is continuing the search for the point in the supply chain at which the jalapeños became contaminated.

• Does the discovery of the contaminated jalapeños mean the source of the Salmonella Saintpaul outbreak has been found and that the outbreak is over?

  Although the outbreak appears to have peaked, it is ongoing. Cases of Salmonella Saintpaul continue to be reported, and FDA continues its investigation. Epidemiologic data to date suggest that the entire outbreak can not be explained by the jalapeño contamination found recently by investigators. However, the discovery of the contaminated jalapeño sample is an important development. FDA is tracing the path of the pepper through each point in its supply chain to search for the source of contamination, and sent an investigative team to regions of Mexico that supply the Texas distributor that had the contaminated jalapeños – one of several teams the FDA has dispatched in the U.S. and to Mexico during the outbreak.

• Should consumers avoid fresh jalapeño and serrano peppers or foods that contain them during this outbreak?

  At this time, the FDA advises that all consumers avoid raw jalapeño peppers and foods that contain them, such as some types of salsa and pico de gallo. FDA also advises that consumers who are especially vulnerable to infection, such as infants, the elderly, and people with weakened immune systems, avoid raw serrano peppers and foods that contain them at this time. Consumers are advised not to wash, peel, or cook these kinds of raw peppers to try to get rid of Salmonella not likely to get rid of Salmonella, which is very hard to remove by conventional means, and might spread the bacterium to the environment; for example, to hands, sinks, cutting boards, knives, and other foods. contamination that may be present. These actions are

• What do jalapeño and serrano peppers look like?

  See the photos below.

  Jalapeño Pepper
  

  photo by Luis Solorzano, FDA

  Serrano Pepper
  

  photo by Luis Solorzano, FDA
• Is it safe to eat canned jalapeño and serrano peppers or processed foods that contain them?

  Consumers may continue to enjoy canned jalapeño and serrano peppers processed in a commercial food-processing facility, or foods that contain them; for example, the canned processed jalapeños and processed salsas sold in grocery stores.

• What is the FDA doing to keep potentially contaminated jalapeño and serrano peppers out of the U.S. food supply?

  The FDA is working with a McAllen, TX, distribution facility to ensure, to the greatest extent possible, that contaminated jalapeño peppers do not remain in the marketplace. FDA also has detained and refused an entry of serrano peppers from Mexico in which Salmonella – but not the type linked to this outbreak – was detected.

  In both cases, FDA investigators are conducting searches to find the points in the supply chains of the peppers at which the contamination occurred. The intensive investigations include sampling of products, from farms and importers to consumers' tables, and all points in between.

Advice for Food Service Providers, Restaurateurs, and Retailers

• What is the FDA's advice to retailers, restaurateurs, and food service providers about tomatoes?

  Food service providers, restaurateurs, and retailers may resume offering customers any type of tomato, including raw red plum tomatoes, raw red Roma tomatoes, and raw red round tomatoes, from any region.

• What is the FDA's advice to retailers, restaurateurs, and food service providers about jalapeño and serrano peppers during this outbreak?

  At this time, food service providers, restaurateurs, and retailers should not sell or serve raw jalapeño peppers, should avoid handling them, and should discard them. Attempts to wash Salmonella contamination that may be present on these peppers is not likely to eliminate the organism, because of Salmonella's physical properties, and is likely to result in cross-contamination. Attempts to peel the peppers is not recommended, as this is likely to introduce any contamination on the exterior of the product into the interior, making elimination of the organism even more unlikely. Attempts to kill Salmonella by cooking may result in cross-contamination and likewise is not recommended.