Jalapeño-Linked Salmonella Outbreak Sickens 345 People Across 27 States

A popular pepper served in burritos, tacos, and other restaurant meals has become the focus of a major food-safety investigation. Federal health officials say a multistate Salmonella outbreak linked to fresh jalapeños has sickened hundreds of people across the United States.

At least 345 people in 27 states have been infected, including 36 who required hospitalization. No deaths had been reported as of August 5.

Investigators trace the outbreak to Mexican jalapeños.

The outbreak involves Salmonella Javiana, one of many strains of bacteria capable of causing serious illness. Reported infections began between June 19 and July 20, 2026, although authorities warn that the actual number of cases may be higher.

Some people recover without medical care and never get tested. It can also take several weeks for a newly reported infection to become part of the official outbreak count.

Investigators interviewed 191 patients about the food they ate before becoming sick. Of those patients, 177, or 93 percent, said they had eaten at a Mexican-style restaurant. Their reported restaurant visits occurred between June 14 and July 14.

The FDA used meal records and supply-chain information to trace the jalapeños to a common grower in Sinaloa, Mexico. Coast Citrus Distributors imported and distributed the peppers to wholesalers, restaurants, and food-service companies across the country.

Coast Citrus begins recalling the peppers.

Coast Citrus Distributors agreed to recall the remaining affected jalapeños and began contacting customers that may have received them. The FDA said the company did not appear to supply the peppers directly to grocery stores.

The agency’s warning mainly applies to restaurants, distributors and food-service businesses that received fresh jalapeños from the company. Any business holding affected peppers should stop selling or serving them immediately.

Businesses that cannot confirm the source of their jalapeños should contact their suppliers. Any peppers identified as coming from the affected Sinaloa grower through Coast Citrus should be discarded. Containers, preparation areas, and other surfaces that touched the peppers should also be thoroughly cleaned and sanitized.

Chipotle and QDOBA respond.

The distribution network included Chipotle Mexican Grill and QDOBA. Both restaurant chains took steps to remove the suspected products.

Chipotle began switching its jalapeño supplier nationwide on July 20. QDOBA stopped using the affected peppers on July 28 and temporarily removed jalapeños from its restaurants.

Because the chains removed the product, the FDA said it does not consider Chipotle or QDOBA to pose a current continuing risk to customers connected to this outbreak. However, the investigation remains open because the peppers reached other restaurants and food-service operators.

Chipotle’s shares dropped following news that the company had removed jalapeños from locations that received the implicated product. The market reaction also revived memories of earlier foodborne illness incidents that damaged the chain’s reputation and led it to strengthen its safety procedures.

Symptoms can appear within hours or days.

Salmonella infection commonly causes diarrhea, fever, and stomach cramps. Symptoms generally develop between six hours and six days after exposure, although many cases begin within 12 to 72 hours.

Most patients recover within four to seven days without special treatment. Drinking enough fluids is important because diarrhea and vomiting can cause dehydration.

Some infections become much more serious. Children younger than five, adults aged 65 and older, and people with weakened immune systems face a greater risk of severe illness. In rare cases, the bacteria can move beyond the intestines and spread to the bloodstream or other parts of the body.

Anyone who recently ate a meal containing jalapeños at a Mexican-style restaurant and later developed symptoms should contact a healthcare provider. Medical attention becomes especially important when a person experiences bloody diarrhea, a high fever, persistent vomiting, or signs of dehydration.

Fresh produce creates a difficult safety challenge.

People often associate Salmonella with raw poultry or eggs, but the bacteria can contaminate fruits and vegetables as well. Contamination may happen through water, soil, equipment, transportation containers or handling somewhere along the supply chain.

Jalapeños can present an added challenge because restaurants commonly serve them raw or only lightly cooked. Without enough heat to kill the bacteria, contamination that begins at a farm or packing facility can reach a customer’s plate.

This is not the first major American Salmonella outbreak linked to Mexican peppers. In 2008, an outbreak associated mainly with jalapeño and serrano peppers sickened more than 1,400 people. That history shows how quickly contaminated produce can travel through a large and complicated distribution system.

The current investigation has already identified the likely source and prompted a recall, but officials are still determining the full reach of the affected shipment. For diners, the incident is a reminder that even a small ingredient added for flavor can expose weaknesses stretching from the farm to the restaurant kitchen.