The Food and Drug Administration cautioned consumers to avoid fresh tomatoes in a salmonella outbreak early this summer. Recently, the warning labels came off of tomatoes and have now been placed on jalapeños. The San Francisco Chronicle gives an excellent overview of the current bacteria crisis, going through the history of the problem over the past few months and delving into the current situation. Texas has been the state impacted the most. According to the article, over 400 cases of illness have been reported in the state. The FDA and Center for Disease Control are investigating the origins of the outbreak, with suspicions currently resting on farms in Mexico.

Until the epidemic is resolved, consumers are cautioned to avoid the pepper to avoid illness. In summary pickled, cooked and pasteurized jalapeños have been cleared for consumption, whereas putting the pepper in fresh salads could be more dangerous.

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