The State of North Carolina has forced the recall of Mexican-grown HASS avocados and jalapenos of unknown origin after they tested positive for Salmonella.

Two samples from a Charlotte, NC food distributor tested positive for salmonella. The state asked the company to recall jalapeno peppers and HASS avocados it received from a specific Texas food supply company.

In addition, the Texas supplier has been requested to recall all of the implicated products distributed in North Carolina.

The HASS avocados were shipped from Texas in boxes labeled "Frutas Finas de Tancitaro HASS Avocados, Produce of Mexico," 60 count with lot number HUE08160090889.

The jalapenos were shipped in black plastic crates weighing about 15 pounds
and containing no brand name or other label.

There is no confirmation yet that this contamination is the same Salmonella Saintpaul strain that has sickened 23 people in North Carolina and more than 1,200 people nationwide.

State Public Health Director Leah Devlin said, "We do not know yet whether this is the Salmonella Saintpaul strain, but these potentially contaminated products must be removed regardless."

  • Angela Flynn

    I just read that the strain was not the salmonella saintpaul strain that has sickened so many people – http://www.kvue.com/news/top/stories/071408kvuesalmonella-bkm.667685f8.html
    It seems to me that there is a likelihood that we have essentially multiple Typhoid Mary’s. The way that the cases are so widespread and it seems untypical for a salmonella outbreak where you will have many people who all ate the same food getting ill. This seems much too random. I can’t help but wonder if we have created some mutant salmonella through genetic engineering. I know that vaccines genetically engineered with salmonella have been created as long ago as 1993. This may have mutated and/or jumped species.

  • There’s just too many foods from too many sources to think they can pinpoint just a single location. And I can understand a few bumbling idiots making mistakes that cause contamination, but every week it’s a new food, I now wonder if it’s just “mistakes” causing these outbreaks.
    Until today, all the suspected foods were foods I can eat cooked, but I don’t cook avocados. I’ve reviewed salmonella and ecoli (because it’s been so long I couldn’t remember if they were spore-producers, thankfully neither are), and am making sure I cook everything thoroughly:
    – using thermometers again
    – doing the “contaminated sink” thing again where one sink is filled with hot soapy water for any utensil/container touching anything raw must go through the hot soap sink
    – using two spatulas/spoons again: the beginning utensil is tossed into the contaminated sink after everything’s warmed up past 140F, then clean utensils are used to stir and serve
    I’m going to miss avocados for the time being though.

  • carol

    I am boggled the other night we had dinner everyone at avacado but only my one daughter got so sick throwing up all night fever diareha joint pain and stayed in bed for 2 days now she is week i called the doctor to see if there was a flu going around they all said no.. we at pesto to with parsley i bought from store and vine tomatoes in salad could she be the only only one affected or would all of us have it if the veggies where contimanated

  • melissa

    I’m not sure who the sources are for the above article, but the avocados from North Carolina did not test positive with the Salmonella SaintPaul. They tested positive with Salmonella of another type.
    The only sources that consumers should use in my opinion are the CDC and the FDA in this case. Neither have stated that the avocados in NC were “Salmonella SaintPaul.” In fact they are still pending results of what type of Salmonella according to the websites.
    Of course the government and consumers need someone to pinpoint or scapegoat in situations like this but the reality is that these types of products are handled by too many hands and finding the source will be too difficult. I say consumers should just be careful with the handling of any raw products.

  • melissa

    I just wanted to say to the website manger or person in charge that I noticed the change in the first paragraph of the above article. Thanks for changing it from “tested positive for Salmonella SaintPaul,” to just “tested positive for Salmonella.”
    There are many types of Salmonella and in fact each strain has it’s own “DNA structure” that can be used in order for us to identify it’s species type.
    Unfortunately sometimes one little mistake like that can spiral out of control and scare consumers.
    The reason I was interested in this being clarified is because I’m on both spectrums of the situation. I have family in the produce business and I have an immediate family member who was sick from a different type of Salmonella this year.
    Once again thanks.