The U.S. Food and Drug Administration (FDA) identified pico de gallo as the source of a Salmonella outbreak that sickened 37 people this summer.

The agency announced an investigation of a Salmonella Paratyphi B var. L(+) tartrate+ outbreak on June 14 and closed it yesterday without resolution.

Pico de Gallo is made from the same ingredients used to make salsa- onions, tomatoes, serrano peppers, cilantro, and lime, but it is served fresh. That’s why it is sometimes called salsa fresca.

Fresh Salsa is a Frequent Source of Food Poisoning

Salsa is a frequent source of foodborne illness. Between 1990 and 2006, 70 food poisoning outbreaks were linked to salsa, according to 2010 study published in the Journal of Food Protection. And the trend has continued.

A 2008 outbreak linked to jalapeno and serrano peppers sickened 1,442 people in 43 states. Almost 300 people were hospitalized and two of them died.

According to the Centers for Disease Control and Prevention (CDC), most salsa or guacamole outbreaks occur in restaurant or deli settings.

In the outbreak, the FDA was unable to determine which ingredient was the source of the Salmonella contamination. The agency collected product and environmental samples but test results were negative for Salmonella.

Pico de Gallo

Salmonella Lawyers with Experience

If you or a family member developed a Salmonella infection and you would like a free consultation with a Salmonella lawyer, please contact the Pritzker Hageman Salmonella Legal Team. Our attorneys have represented clients in every major Salmonella outbreak in the U.S. You can reach us by calling 1-888-377-8900, sending a text to 612-261-0856, or completing the form below. There is no obligation and we don’t get paid unless we win.