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The FDA classified Salata Salad Kitchen Jalapeño Avocado Dressing as a Class I recall on September 29, its highest risk category, because the product may contain jalapeños contaminated with Salmonella. The recall covers 1,724 cases distributed in Georgia, North Carolina and Texas; customers should check the package details and not consume affected dressing.
The U.S. Food and Drug Administration classified Salata Salad Kitchen Jalapeño Avocado Dressing as a Class I recall on September 29, the agency’s highest risk category, because the dressing may contain jalapeños contaminated with Salmonella. The recall affects 1,724 cases distributed in Georgia, North Carolina and Texas, including products sold to consumers and food-service customers.
The manufacturer, Salata Dressings of Houston, first voluntarily recalled the dressing on August 11. The FDA says the product contains diced jalapeños that could be contaminated, and that the peppers may be connected to a multistate Salmonella outbreak investigation. The potential link is under investigation; the provided information does not establish that the dressing itself caused confirmed illnesses.
The affected product comes in 12.5-ounce bottles with black caps and one-gallon jugs, which were shipped four per case. The listed UPC for the bottles is 8 50043-70646 5. Bottle best-by dates are November 5, 13, 18 or 25, 2026. Consumers and food-service operators should also compare the batch numbers: bottles include batches 2628-106 through 2628-111, 2629-114 through 2629-118, 2630-039 through 2630-041, and 2631-050 through 2631-056.
The recalled gallon jugs have affected batch ranges 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 it used in production from July 8 to July 29, 2026. The FDA says it uses a Class I designation when there is a reasonable probability that use of, or exposure to, a product will cause serious adverse health consequences.
Why the Highest Risk Classification Matters
A Class I designation signals that the FDA considers exposure to the recalled product a potential source of serious health consequences. It raises the urgency of checking bottles and food-service stock, particularly because the dressing was distributed through both retail and commercial channels. A product still in a refrigerator, restaurant kitchen or other food-service setting could be served or eaten if it is not identified and removed.
Salmonella can cause diarrhea, stomach cramps, nausea, vomiting, headache and loss of appetite. The Centers for Disease Control and Prevention says symptoms can begin six hours to six days after exposure. Many people recover within four days to a week, but prolonged symptoms, bloody diarrhea or a high fever may require medical attention. The recall notice does not say how many illnesses, if any, are linked specifically to this dressing.
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From Voluntary Recall to FDA Class I
The recall began with action by Salata Dressings on August 11, after concern about diced jalapeños used in the product. The FDA assigned the Class I classification on September 29, putting the agency’s highest risk label on the recall. The two dates describe separate steps: the manufacturer’s initial voluntary recall and the FDA’s later risk classification.
The FDA says the jalapeños may be associated with a multistate outbreak investigation. The source material does not identify the number of outbreak cases, the states involved in that investigation, or a confirmed causal connection between the dressing and reported infections. The listed distribution states for the recalled dressing are Georgia, North Carolina and Texas.
“A Class I recall is issued 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 Count
The available information does not confirm that the recalled dressing caused any reported Salmonella infections. The jalapeños are described as potentially contaminated and possibly linked to an outbreak investigation, but the number of illnesses, outbreak locations and investigation findings are not provided. It is also unclear whether additional products or distribution areas could be affected as the investigation develops.
Check Stock and Watch for Symptoms
Consumers should not eat the affected dressing. They can discard it or return it to the store where it was purchased for a refund. Food-service operators should check their stock against the package sizes and batch ranges listed above and remove matching products from use. Wash and sanitize containers, utensils and surfaces that contacted the dressing.
Anyone who has eaten the dressing should monitor for symptoms. Contact a health-care provider if symptoms develop, and seek medical advice for diarrhea or vomiting lasting more than two days, blood in stool or urine, a fever above 102°F, or signs of dehydration. 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 details on the outbreak connection and any additional recall steps have not been provided.
Key Questions
Which Salata dressing is included in the recall?
The recall covers Salata Salad Kitchen Jalapeño Avocado Dressing in 12.5-ounce bottles and one-gallon jugs. Check the listed best-by dates and batch numbers; not every package is identified as affected.
Where was the recalled dressing distributed?
The reported distribution states are Georgia, North Carolina and Texas. The product was sold to consumers and food-service customers.
What should I do if I have a matching product?
Do not eat or serve it. Discard it or return it to the store for a refund, and wash and sanitize any surfaces or utensils that came into contact with the dressing.
What symptoms can Salmonella cause, and when can they begin?
Symptoms can include diarrhea, stomach cramps, nausea, vomiting, headache and loss of appetite. They may begin six hours to six days after exposure. Seek medical advice for severe or prolonged symptoms, blood in stool or urine, a fever above 102°F, or dehydration.
Source: rss
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