Jalapeno: testing positive

A pepper reportedly purchased at Wal-Mart by a consumer sickened by Salmonella Saintpaul has tested positive for the same DNA pattern as the Salmonella Saintpaul pathogen involved in the multi state outbreak. Doug Powell of the Food Safety Network passes on this link from a newspaper in La Junta, Colo. with the story.
Meanwhile, here is the link to the Colorado Department of Public Health, and excerpts from that news release, which has been the foundation for most media reports:


DENVER - The Laboratory Services Division of the Colorado Department of Public Health and Environment has confirmed that a jalapeno pepper provided by an ill individual from Montezuma County has tested positive with the same DNA pattern of Salmonella Saintpaul-the strain that has caused a large, multistate outbreak of salmonella.
The pepper was purchased at a local Wal-Mart, likely on June 24, and the individual became ill on July 4. This is the first pepper linked directly to an ill person in this outbreak.
The state health department is working with the U.S. Food and Drug Administration (FDA) to determine the origin of the pepper.
On Friday, the FDA advised consumers that all fresh jalapeno and serrano peppers grown in the United States are not associated with the Salmonella Saintpaul outbreak. However, jalapeno and serrano peppers grown outside of the United States should be eaten only if they have been processed or canned. They should not be eaten raw.
This advisory was based on evidence gathered during a multiweek, intensive investigation conducted by the U.S. Centers for Disease Control and Prevention (CDC) in partnership with the FDA and several states to find the source of the contamination that led to the outbreak.
State health officials advised consumers who are going to purchase jalapeno or serrano peppers to first ask their grocer’s manager where their peppers were grown.
The CDC reports that since April 1,304 people have been infected with a strain of Salmonella Saintpaul having the same genetic fingerprint. Cases have been identified in 43 states, the District of Columbia and Canada, with 16 confirmed cases reported in Colorado-Adams (2); Denver (2); Douglas (1); El Paso (3); Montezuma (2); Otero (2); Pueblo (3); Weld (1).
Salmonella causes diarrhea, oftentimes bloody, and is accompanied by stomach cramps and fever. Symptoms typically begin within one to four days after exposure to the bacteria. Although most people recover without treatment, severe infections may occur. In infants, people with poor underlying health and those with weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections.
Consumers are advised to follow the general food safety guidelines below:
Refrigerate within two hours or discard cut, peeled or cooked produce.
Avoid purchasing bruised or damaged produce.
Discard any produce that appears spoiled.
Thoroughly wash all produce under running water.
Keep produce that will be consumed raw separate from raw meats, raw seafood and raw produce items.
Wash cutting boards, dishes, utensils and counter tops with hot water and soap when switching between types of food products.
Consumers are reminded that vegetables are an important part of a healthy diet and that cooking vegetables kills bacteria, including Salmonella.
FDA information on this investigation can be found at http://www.fda.gov/oc/opacom/hottopics/tomatoes.html.