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The FDA assigned a Class I recall designation on September 29 to Salata Salad Kitchen Jalapeño Avocado Dressing because it may contain jalapeños contaminated with Salmonella. The recall covers 1,724 cases distributed in Georgia, North Carolina and Texas; consumers should not eat the affected products and should check package details against the listed batches and dates.
The U.S. Food and Drug Administration on September 29 classified the recall of Salata Salad Kitchen Jalapeño Avocado Dressing as Class I, its highest risk level, because the product may contain jalapeños contaminated with Salmonella. The recall covers 1,724 cases distributed in Georgia, North Carolina and Texas, including products sold to consumers and foodservice customers.
The dressing was first voluntarily recalled by Salata Dressings, a Houston-based manufacturer, on August 11. The FDA says the product contains diced jalapeños that may be linked to a multistate Salmonella outbreak investigation. The agency’s Class I category applies when there is a reasonable probability that use of, or exposure to, a product could cause serious health consequences.
The recall includes 12.5-ounce plastic bottles with black caps and one-gallon jugs shipped four per case. The bottles carry UPC 8 50043-70646 5 and have best-by dates of November 5, 13, 18 or 25, 2026. The report identifies affected bottle batch ranges as 2628-106 through 2628-111; 2629-114 through 2629-118; 2630-039 through 2630-041; and 2631-050 through 2631-056.
For one-gallon jugs, the identified batch ranges are 2628-126 through 2628-143, 2629-130 through 2629-145, 2630-045 through 2630-060, and 2631-062 through 2631-076. The manufacturer received four lots of potentially contaminated jalapeños, which were used in production between July 8 and July 29, 2026. Consumers and foodservice operators should compare the full product and batch information with the recalled items before deciding whether a container is affected.
How the Recall Affects Consumers
The Class I label signals that the FDA sees a reasonable probability of serious health consequences from exposure to the recalled product; it is not a finding that every bottle is contaminated or that every person who ate it will become ill. The product’s distribution to both households and foodservice customers means the recall may affect home kitchens as well as restaurants or other food businesses in the three named states.
Salmonella illness can cause diarrhea, stomach cramps, nausea, vomiting, headache and loss of appetite. According to the CDC information cited in the report, symptoms can begin six hours to six days after eating contaminated food. People who have consumed the dressing should monitor their health and contact a health care provider if symptoms develop, particularly if symptoms are severe or persist.
Anyone with affected dressing should not eat it. The report advises discarding it or returning it to the store for a refund. Containers, utensils and surfaces that touched the dressing should be washed and sanitized to reduce the chance of cross-contamination.
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From Voluntary Recall to Class I
The manufacturer’s August 11 voluntary recall came before the FDA’s September 29 risk classification. The issue concerns diced jalapeños used as an ingredient, rather than a claim that all jalapeños or all Salata dressings are affected. The FDA is investigating a possible link between the ingredient and a multistate Salmonella outbreak.
The Class I designation describes the FDA’s assessment of the potential risk associated with this recall. It does not, by itself, establish that the dressing caused specific infections. The reported affected quantity is 1,724 cases; the supplied information does not provide a comparison with the company’s total production or a count of illnesses attributed to this dressing.
“The agency issues a Class I recall when there is a reasonable probability that using a product, or being exposed to it, will cause serious medical problems.”
— U.S. Food and Drug Administration
Outbreak Link and Illness Counts
The available information says the jalapeños may be linked to a multistate outbreak investigation. It does not establish that the dressing caused any particular illness, and no number of infections tied specifically to this product is given. The investigation’s findings and whether additional products or distribution areas will be identified are not specified in the source material.
The report lists the product sizes, UPC, batch ranges and dates, but it does not say how many of the 1,724 cases went to retail customers versus foodservice buyers. Consumers should use the package details, rather than the brand name alone, to identify whether a product matches the recall.
Steps for Affected Product Holders
Consumers should check the label, best-by date and batch number against the recalled ranges, then discard the dressing or return it to the store for a refund. Do not taste the product to determine whether it is contaminated. Wash and sanitize any containers, utensils or surfaces that came into contact with it.
People who already ate the dressing should watch for symptoms and contact a health care provider if they become ill. The report lists blood in stool or urine, fever above 102°F, dehydration, or diarrhea or vomiting lasting more than two days as warning signs that need medical attention. Questions about the recall can be directed to Salata Dressings at inquiries@growfoodpacking.com or 281-881-4785, Monday through Friday, 8 a.m. to 5 p.m. Further updates may follow as the FDA’s outbreak investigation develops.
Key Questions
Which salad dressing is part of the recall?
The recall covers Salata Salad Kitchen Jalapeño Avocado Dressing in specified 12.5-ounce bottles and one-gallon jugs. Check the UPC, package size, dates and batch ranges provided in the recall details.
Where was the recalled dressing distributed?
The affected cases were distributed in Georgia, North Carolina and Texas, to both consumers and foodservice customers.
What should I do if I have a recalled container?
Do not eat it. Discard the dressing or return it to the store for a refund, and wash and sanitize anything that came into contact with it.
What symptoms should I watch for after eating it?
Salmonella symptoms can include diarrhea, stomach cramps, nausea, vomiting, headache and loss of appetite, and may begin six hours to six days after exposure. Contact a health care provider if symptoms develop, especially if they are severe or persistent.
Does the Class I label mean the dressing caused confirmed illnesses?
No. Class I is the FDA’s highest risk classification for a recall, based on the agency’s assessment of potential serious health consequences. The supplied information describes a possible link under investigation and does not give a count of illnesses attributed to this dressing.
Source: rss
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