FDA upgrades Whole Foods guacamole recall to highest risk class

The U.S. Food and Drug Administration on Aug. 20 elevated the recall of Whole Foods Mild Guacamole Dip to a Class I designation, indicating a reasonable probability that consumption could cause serious health consequences or death. The recall, launched on Aug. 7, covers 12,995 units of the dip that may contain salmonella-contaminated jalapeños.

The affected guacamole was sold in Whole Foods stores across 12 states, including Ohio, Illinois, Indiana, Iowa, Kentucky, Louisiana, Michigan, Missouri, Oklahoma, Texas, Arkansas and Wisconsin, with best-by dates ranging from Aug. 7 to Aug. 12. Products are identified by PLU codes 21211600000, 21501700000, 25705700000, 25054100000 and 25926000000 (the latter part of a Dip Trio). The dip was packaged at Whole Foods facilities in Akron, Ohio and Austin, Texas.

Whole Foods has removed the recalled items from shelves and advises customers not to eat the product, to discard it, and to contact the retailer for a refund. The recall is tied to a multistate salmonella outbreak linked to jalapeños supplied by Coast Citrus Distributors, with a grower in Sinaloa, Mexico identified as a possible source. While the broader outbreak has resulted in hundreds of illnesses and dozens of hospitalizations nationwide, no cases have been directly linked to the recalled Whole Foods guacamole.

Health officials note that salmonella infection can cause diarrhea, fever, stomach cramps, nausea and vomiting, typically appearing six hours to six days after exposure. Most individuals recover within several days, though the infection can be severe for young children, older adults and those with weakened immune systems.