Serrano Peppers and Jalapenos: New Salmonella Suspects

The FDA, still unable to pinpoint a source for the ongoing Salmonella serotype Saintpaul outbreak, has issued an expanded warning on July 9^th that identifies serrano peppers and jalapeno peppers as possible sources of the Salmonella outbreak. Both jalapeno and serrano peppers are ingredients typically found in salsa, as is the tomato. Although no specific source of Salmonella contamination in tomatoes has been identified, the FDA continues to warn against eating certain types of tomatoes in addition to the new Salmonella warning on serrano and jalapeno peppers. Specifically, the FDA advises against eating raw, red tomatoes, red Roma tomatoes, and plum tomatoes, raw jalapeno peppers, and raw serrano peppers for fear that any or all of these items may be contributing to the ongoing outbreak of Salmonella.

New Cases of Salmonella

To date, the CDC reports 1017 confirmed cases of Salmonella serotype Saintpaul in 41 states linked to the currently suspected tomato, serrano peppers, and jalapeno peppers. While people are aware of the dangers of uncooked or undercooked meats, tomatoes, jalapenos and Serrano peppers, like many types of fresh produce are often prepared to be eaten raw in such dishes as salads or salsa. Although thorough washing can reduce the likelihood of Salmonella contamination, only thoroughly cooking can assure that the produce is free from Salmonella.

With new cases of the normally rare strain Salmonella serotype Saintpaul continue to spring up around the country leading FDA investigators to look for alternatives to tomatoes that may be causing the outbreak. Although the FDA has investigated a number of tomato producing regions and cleared them of association with the current Salmonella outbreak, these same regions have not yet been investigated or cleared with regard to their production of serrano or jalapeno peppers. The list of cleared tomato producing regions can be found at www.fda.gov. The list of tomato producing regions found to have no connection with the current Salmonella Saintpaul outbreak has been expanded to include 42 US states and 29 regions in Mexico.

Potential Sources of Salmonella Contamination

To prevent or reduce the risk of contracting Salmonella, the FDA suggests that all produce, not just tomatoes, jalapenos, and serrano peppers, be thoroughly washed and kept from contact with uncooked meat. Cutting boards, knives and other cooking utensils can transfer the Salmonella germ from raw meat to produce as well. Kitchen utensils should not be used for both meat and produce without thorough washing in between. Meat and eggs should be thoroughly cooked. Salmonella is killed by normal cooking temperatures.

Even handling contaminated tomatoes or serrano peppers can transfer Salmonella to your hands where it may later be transferred to other foods. Always wash your hands with soap and water after handling any potential source of Salmonella. Potential sources besides the jalapeno pepper, the serrano pepper and the tomato, include uncooked meat and eggs, nearly any fresh produce, and surprisingly many animals. Reptiles such as turtles and lizards are particularly frequent carriers of Salmonella and particular care should be taken after any contact with them. Birds and baby chicks may also be Salmonella sources.

FDA Salmonella Prevention Efforts
The FDA has been trying to reduce Salmonella outbreaks not just from tomatoes and peppers but from all produce for years. In 2007 they introduced the Tomato Safety Initiative to reduce the likelihood of Salmonella contamination in tomatoes. The Leafy Greens Safety Initiative was instituted in 2006. Since these initiatives, there have been widespread Salmonella outbreaks linked to both spinach and tomatoes, in addition to the current outbreak in which certain tomatoes, serrano peppers and jalapeno peppers are suspected.

While Salmonella can be very serious, and even fatal, in people with compromised immune systems, the very young and the elderly, for most healthy adults it is not life-threatening.