CHICAGO – JULY 22: Jalapeno peppers sit on a cutting block. Jalapeño peppers have recently been implicated in a Salmonella outbreak affecting 27 states. (Photo Illustration by Scott Olson/Getty Images)
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A Salmonella outbreak linked to jalapeno peppers has resulted in nearly 350 Americans falling ill, with 36 requiring hospitalization across 27 states, reports the CDC.
Authorities have traced the source of the outbreak to the bacterium Salmonella Javiana found in jalapenos cultivated in Sinaloa, Mexico and distributed by Coast Citrus Distributors. Restaurants such as Chipotle and QDBOA have stopped using these jalapenos, and federal officials do not currently see these establishments as posing ongoing risks related to this outbreak.
How Do You Get Salmonella?
Salmonella infection typically occurs through the consumption of contaminated water or foods, especially produce, poultry, or eggs. Jalapenos, often consumed raw, are susceptible to this risk because cooking can destroy the bacteria responsible for Salmonella.
Cross-contamination is also a concern when infected foods or produce come into contact with surfaces like cutting boards or countertops. If individuals touch these surfaces and then their mouths, they may become infected.
What Are The Symptoms?
Symptoms of Salmonella infection usually begin to appear six hours to six days after consuming contaminated foods. Common symptoms include fever, abdominal cramps, and diarrhea, which can be watery or bloody. Dehydration is a major concern, as it can lead to significant fluid loss. Young children, the elderly, pregnant women, and those with weakened immune systems are at higher risk for severe complications.
How Long Are You Contagious?
Salmonella can be spread when an infected person touches surfaces and others then touch those surfaces and their mouths. People are most contagious when experiencing active symptoms like diarrhea. However, they can continue to be contagious for weeks or even months after symptoms have subsided because they still shed the bacteria in their stool. Therefore, thorough hand-washing remains essential even after symptoms disappear to prevent further transmission.
How Is It Treated And How Do You Avoid Getting Salmonella?
For healthy individuals, specific treatment is often unnecessary as the illness is usually self-limiting, resolving within a few days. Supportive therapy, such as fluids and electrolyte replacement, is typically sufficient. Antibiotics like Ciprofloxacin and Azithromycin are reserved for severe cases, as they may prolong bacterial shedding in stool and contribute to antibiotic resistance.
Preventive measures include washing hands and produce, cooking produce thoroughly, and avoiding raw foods and unpasteurized milk.
When Should You See A Doctor?
Medical attention is advisable if symptoms of dehydration, such as a dry mouth, reduced urination, or dizziness, occur. In such cases, visiting an emergency room for IV fluids and evaluation is necessary. Other symptoms warranting medical consultation include bloody diarrhea, diarrhea lasting longer than two days, or a fever exceeding 102 degrees Fahrenheit.
Why Are We Seeing So Many Foodborne Illnesses?
The Salmonella outbreak follows the largest Cyclospora outbreak recorded in the United States. Several factors contribute to the apparent increase in foodborne illness outbreaks. Americans consume large quantities of produce year-round, which is susceptible to contamination. Annually, the average American consumes about 200 pounds of vegetables and 100 pounds of fruit, according to the USDA Economic Research Service. The complex supply chain further increases contamination risks during irrigation, manufacturing, transportation, and handling at restaurants or homes.
In the case of Cyclosporiasis, federal reductions in CDC staff and resources may have contributed to delayed monitoring of foodborne illnesses. Last year’s CDC layoffs affected thousands of employees, some of whom monitored foodborne illnesses. Additionally, the CDC downsized a lab that tracked Cyclosporiasis cases.
A secure food supply demands robust surveillance, swift laboratory testing, strong regulatory oversight, and adequately staffed public-health agencies. By the time a foodborne illness becomes national news, the contamination may have already traveled extensive distances.
