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The FDA classified Salata Salad Kitchen Jalapeño Avocado Dressing as a Class I recall on September 29, citing a reasonable probability of serious harm from possible Salmonella contamination. The recall covers 1,724 cases of 12.5-ounce bottles and one-gallon jugs distributed in Georgia, North Carolina and Texas; customers should check the listed batch codes and discard affected dressing.
The U.S. Food and Drug Administration on September 29 classified Salata Salad Kitchen Jalapeño Avocado Dressing as a Class I recall, the agency’s highest risk category, because the dressing may contain jalapeños contaminated with Salmonella. The recall covers 1,724 cases distributed in Georgia, North Carolina and Texas.
The product was initially voluntarily recalled by Salata Dressings of Houston on August 11. The company’s dressing contains diced jalapeños that may be connected to a multistate Salmonella outbreak investigation, according to the FDA information reported by Good Housekeeping. The agency has not stated in the supplied material that the dressing itself has been confirmed as the source of infections.
The affected products come in 12.5-ounce plastic bottles with black caps and one-gallon jugs, shipped four per case. Both sizes carry UPC 8 50043-70646 5. Bottle best-by dates are November 5, 13, 18 or 25, 2026; the affected jug lots were made from July 8 through July 28, 2026, with expiration dates from October 6 through October 26, 2026.
For bottles, check batch numbers 2628-106–2628-111, 2629-114–2629-118, 2630-039–2630-041 and 2631-050–2631-056. For one-gallon jugs, the listed ranges are 2628-126–2628-143, 2629-130–2629-145, 2630-045–2630-060 and 2631-062–2631-076. The report says four lots of potentially contaminated jalapeños were used in production between July 8 and July 29.
Why the Class I Rating Matters
A Class I designation signals that the FDA considers there a reasonable probability of serious health consequences from using or being exposed to the recalled product. It is a risk classification, not by itself proof that every container is contaminated or that the dressing has caused a specific illness.
The recall involves products sold both to consumers and to food-service customers. That means checking is relevant not only for people who bought a bottle for home, but also for businesses that may have received the one-gallon containers. Removing affected dressing and cleaning surfaces that contacted it can reduce the chance of further exposure while the investigation continues.
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From Voluntary Recall to FDA Classification
The manufacturer began the voluntary recall on August 11, citing possible contamination in diced jalapeños used in the dressing. The FDA later assigned the recall its Class I category on September 29. The agency’s investigation concerns a possible link between the jalapeños and a multistate Salmonella outbreak.
Salmonella symptoms can start six hours to six days after exposure, according to the Centers for Disease Control and Prevention information cited in the source report. Symptoms may include diarrhea, stomach cramps, nausea, vomiting, headache and loss of appetite. Many people recover within four days to a week, but some infections can be serious.
“The company listed inquiries@growfoodpacking.com and 281-881-4785 for questions about the recall.”
— Salata Dressings
What the Investigation Has Not Established
The supplied information does not identify confirmed illnesses tied specifically to this dressing, say how many recalled cases remain with consumers or food-service businesses, or provide a final finding on the jalapeños’ role in the outbreak. The possible connection remains under FDA investigation; the recall classification reflects the agency’s stated risk assessment, not a published conclusion about the source of every infection.
The report also does not specify which stores or food-service customers received each lot. Anyone who handles the product should use the size, UPC and batch details rather than relying only on the general product name.
Steps for Consumers and Food Businesses
Do not eat or serve dressing matching the recalled descriptions and batch ranges. Consumers can discard the product or return it to the store for a refund. The report advises washing and sanitizing containers, utensils and surfaces that came into contact with the dressing. Food-service operators should check their stock and stop using affected jugs.
People who have eaten the dressing should monitor for symptoms. Contact a health-care provider if symptoms develop, particularly for bloody diarrhea, dehydration, a fever above 102°F, or diarrhea or vomiting lasting more than two days. The manufacturer’s listed contact information is inquiries@growfoodpacking.com or 281-881-4785, Monday through Friday, 8 a.m. to 5 p.m. Further updates may clarify the outbreak link and the distribution of affected lots.
Key Questions
Which dressing is included in the recall?
The recall covers Salata Salad Kitchen Jalapeño Avocado Dressing in 12.5-ounce bottles and one-gallon jugs, with UPC 8 50043-70646 5, and only the batch numbers and dates listed in the article.
What should I do if I have an affected product?
Do not eat or serve it. Throw it away or return it to the store for a refund. Wash and sanitize items and surfaces that contacted the dressing.
How soon can Salmonella symptoms appear?
Symptoms may begin six hours to six days after exposure. They can include diarrhea, stomach cramps, nausea and vomiting. Seek medical advice for severe or prolonged symptoms.
Does the recall mean the dressing caused confirmed illnesses?
The supplied report says the jalapeños may be linked to a multistate outbreak under FDA investigation. It does not establish that this dressing caused confirmed illnesses.
How can I contact the manufacturer?
Salata Dressings lists inquiries@growfoodpacking.com and 281-881-4785. The phone line is listed as available Monday through Friday, 8 a.m. to 5 p.m.
Source: rss
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