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A recall for Salmonella in parsley has impacted resellers and restaurants. Could this recall be the source of a recent Salmonella outbreak?
If so, which one?
There are four to choose from!
It could be any of them, none of them, or a new one entirely.
Let’s talk Salmonella, Salmonella-based recalls, and Salmonella outbreaks!
Yesterday (October 28, 2025), Pacific International Marketing (“Pacific”) of Salinas, California issued a recall for 474 cases of their bulk Italian Parsley.
That’s the flat leaf one. Not the curly one.
This recall was initiated following sampling activity that took place on October 6, 2025, which revealed the presence of this dangerous bacterium.
The product, sold in bulk cases of 24 ct bags and 30 or 60 ct bunches was intended for wholesale distribution. Affected product was shipped to wholesalers in the states of Arizona, California, Florida, Minnesota, Michigan, Georgia, Ohio, and Nevada between September 22, 2025 and September 25, 2025.
Reports indicate that the shelf life of this product is 18 days from harvest. Meaning that impacted product would have been beyond its expected use by October 10, 2025. However, that depends on the storage, use, and whether or not product made with the potentially harmful Italian Parsley has been frozen for later consumption.
According to the press release, “Pacific is assisting the FDA with its investigation, while concurrently conducting its internal investigation.”
At this time, no illnesses have been reported in connection to this recall.
However, consumers were potentially exposed from September 22 until mid-October. Could these contaminated Italian Parsley be related to a known, ongoing outbreak?
Possibly.
The specific strain of Salmonella bacteria was not indicated in the company recall press release. More information is necessary to determine if there is a connection. Undoubtedly, the genetic data from these samples is being analyzed and compared to other sick patient data to know for sure.
For now, let’s talk about those Salmonella outbreaks and what other sources could be responsible for these illnesses.
Of the 11 active outbreaks on the U.S. Food and Drug Administration (FDA) CORE “Investigations of Foodborne Illness Outbreaks” table, only three have known food sources. Nearly half of the active outbreaks involve Salmonella bacteria. Of which, four have no known food source. Could any of these be caused by Salmonella in Parsley?
Let’s explore!
The most recent Salmonella outbreak on the active investigations table involves the Salmonella Richmond strain. This outbreak, announced on October 16, 2025 has impacted 11 people so far. As more information becomes available, this number may change.
FDA traceback has been initiated.
No information on the dates of illness onset are available to the public yet. However, with the announcement being published on October 16, 2025, it is less likely that this outbreak is related to the Salmonella in Parsley recall.
The next possible outbreak linked to Salmonella in Parsley is a Salmonella Lomalinda outbreak that was announced on September 17, 2025. This outbreak has impacted 40 people so far.
The FDA traceback investigation has moved onto sampling and facility inspection activities.
No information about the dates of illness onset are available to the public at this time. It is also unclear if Salmonella may have been present in parsley prior to the October 6 discovery.
This outbreak, more so that others, could be associated with the recall for Salmonella in Parsley.
This table is updated on Fridays, so we may know more about any possible connection to this outbreak by the weekend.
The next most recent Salmonella outbreak on the active investigations table involves the Salmonella Enteritidis strain. This outbreak, announced on August 27, 2025, has sickened at least 45 people so far.
The FDA traceback investigation has moved onto sampling and facility inspections, but no food source has been identified for this outbreak.
This outbreak was announced just under a month prior to the Salmonella in Parsley recall, so it is less likely to be connected to that contamination event. However, it is unclear how long the parsley has been impacted by this pathogen.
Up next is the Salmonella Oranienburg outbreak that was announced on August 20, 2025. This outbreak has sickened at least 5 people so far.
The FDA traceback investigation has covered both product sampling and facility inspections as well. No food source has been identified in this outbreak so far.
Just like the Salmonella Enteritidis outbreak, it is possible that outbreak patients would have been exposed to the pathogen prior to the issue with parsley. However, it is unclear how long this product has been contaminated.
More data will be necessary to make that conclusion. The Friday update will shed more light on this situation.
If not parsley, what other foods could be responsible for these outstanding Salmonella outbreaks?
FDA, state, and local health departments and investigators are still investigating these outbreaks. Until specific food are identified and recalls are announced, there is no reason to avoid any particular food. To keep your family safe, you can always pay closer attention to food safety practices involving some higher risk foods for Salmonella.
What types of food are we talking about?
Salmonella and chicken are commonly associated with each other. But other raw meats are vulnerable to this germ as well.
Raw meat and poultry can become contaminated with fecal matter during the butchering process, leading to gross contamination. But seafood is vulnerable as well. Especially if it harvested from contaminated water.
Eggs are often contaminated before the shell is formed around the white and yolk, making them a higher risk food to consume raw or undercooked. Always fully cook eggs and opt for pasteurized versions for recipes where like homemade mayonnaise or hollandaise sauce where eggs are used raw.
Unpasteurized (raw) milk and milk products may be contaminated with Salmonella. Milk can become contaminated in the same way meat can become contaminated. Even trace amounts of fecal matter can contaminate a batch of milk.
Unpasteurized dairy products have not undergone a heat treatment process designed to kill those harmful germs. Leaving consumers vulnerable to Salmonella infections. Campylobacter, E. coli, and Listeria are also causes for concern with unpasteurized diary products.
In some cases, fruits and vegetables are irrigated with contaminated water. This can happen when surface water is contaminated prior to use or wastewater is not sufficiently treated to kill harmful pathogens.
If not contaminated in the field, fruits and vegetables can also be contaminated at any point in the supply chain. Or even once you get them in your possession. Cross contamination from meat or other foods that could contain Salmonella could lead to contaminated fruits and vegetables.
This is especially concerning when these foods are eaten raw.
Salmonella are microscopic bacteria that can cause illness in humans and animals. Most often, this germ is associated with food or contaminated water.
Around 1.35 million cases of Salmonella illness occur in the United States each year, making it a leading cause of foodborne illness in the country.
Unfortunately, only a fraction of Salmonella infections are diagnosed. The CDC estimates that only 1 in every 30 infections are reported.
Have you become sick with a digestive illness recently? You may be wondering if you have a Salmonella infection.
Only specialized laboratory tests can confirm Salmonella infections. However, certain symptoms are common for Salmonella infections.
Symptoms may include diarrhea, fever, and stomach cramps, often beginning somewhere between 6 hours to 6 days after exposure. Illness typically lasts around 4 to 7 days.
For most, medical intervention is not necessary. However, some people may experience complications requiring a trip to the doctor’s office. Some infections are so severe, sick patients require hospitalization.
Call a doctor if you have:
Dehydration is a serious issue with illnesses involving diarrhea and vomiting.
Salmonella infections should be taken very seriously. Serious, life-threatening complications may develop.
If you have become sick with Salmonella recently, you may be part of a larger Salmonella outbreak.
This type of illness can take a toll. Both on the body and the bank account. Medical bills, missed work, the stress of caring for a sick loved one, and other burdens associated with foodborne illness add up.
If you wish to make a legal claim, The Lange Law Firm, PLLC has a Salmonella lawyer that can help.
The Lange Law Firm, PLLC has successfully represented cases just like yours and won millions of dollars in food poisoning and products liabilities lawsuits.
Reach out by calling (833) 330-3663 or send us an email for a free, no obligation consultation.
By: Heather Van Tassell (contributing writer, non-lawyer)
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