How Do Jalapenos Get Salmonella: Causes and Prevention Tips Explained

Jalapenos can get salmonella from contaminated irrigation water, soil, or handling during harvest and processing.

How

Salmonella can reach jalapeños through contaminated irrigation water, soil, animals, handling or packing.

History

A 2008 outbreak sickened over 1,400 people in the US and was traced to jalapeño and serrano peppers from Mexico.

Prevention

• Wash peppers.
• Check recalls.
• Cook thoroughly.

Regulation

The FDA’s Produce Safety Rule sets standards for farm water.

Risk

Overall risk is low.

How peppers became contaminated

Salmonella on jalapeños was linked to a 2008 outbreak of Salmonella Saintpaul that sickened at least 1,442 people in 43 states, according to the CDC. Tomatoes were first suspected, which hurt the tomato industry, and then FDA traced the strain to jalapeño and serrano peppers from Mexico, found on a farm in Tamaulipas and on peppers at a Texas distribution facility.

• Contamination can come from irrigation water, animal contact, workers or processing equipment.
• Peppers eaten raw in salsa or on pizza are not cooked, so bacteria are not killed.
• Salmonella can persist on produce surfaces and in cracks of the skin.

Prevention

The FDA’s Food Safety Modernization Act (2011) set produce safety rules for water quality, worker hygiene and traceability. Consumers should rinse peppers under running water, scrub firm produce, keep raw produce away from raw meat and refrigerate cut peppers. Check FDA and CDC recall notices. Cooking to 165 F kills Salmonella.

How peppers became contaminated

A 2008 Salmonella Saintpaul outbreak sickened 1,442 people in 43 states and was traced to jalapeno and serrano peppers from Mexico, found in irrigation water on a farm in Tamaulipas. Contamination can occur through water, soil or handling.

Prevention

Wash produce and consider cooking. Follow FDA recall notices.

Contamination routes

Jalapenos and other peppers can be contaminated with Salmonella in the field through irrigation water, animal waste, soil or manure, and later during harvest, washing, packing and handling. The FDA linked the 2008 Salmonella Saintpaul outbreak, which sickened more than 1,400 people, to jalapeno and serrano peppers from Mexico, after first suspecting tomatoes.

Safe handling

Wash peppers under running water, scrub firmer ones, dry with a clean towel, and keep them away from raw meat. Cooking kills Salmonella. Pickled or heated peppers pose less risk. Store cut peppers in the refrigerator at or below 40 degrees Fahrenheit. Follow FDA recall notices. Wear gloves when cutting hot peppers to avoid capsaicin burns, and avoid touching your eyes.

Based on data from the US Food and Drug Administration and the Centers for Disease Control and Prevention