Advice to Consumers, Restaurants, and Retailers (Final Update)
This outbreak appears to be over. This outbreak was one of four separate multistate outbreaks identified in 2017 linked to imported Maradol papayas from four different farms in Mexico. For information on the other outbreaks, please visit the Reports of Salmonella Outbreak Investigations from 2017 webpage.
CDC recommends that consumers, restaurants, and retailers always handle papayas and other fruits safely to avoid foodborne illness.
- Throw away fruits and vegetables that are spoiled or have been recalled.
- Wash and sanitize countertops as well as drawers or shelves in refrigerators where recalled items were stored.
- Check fruits and vegetables for bruising and damage.
- Wash your hands, kitchen utensils, and food preparation surfaces, including chopping boards and countertops, before and after preparing fruits and vegetables.
- Clean fruits and vegetables before eating, cutting, or cooking, unless the package says that the contents have been prewashed.
- Wash or scrub all fruits and vegetables under running water—even if you do not plan to eat the peel—so dirt and germs are not transferred from the surface to the inside when you cut the produce.
- Dry fruit or vegetables with a clean paper towel.
- Keep fruits and vegetables separate from other foods that could contaminate them, such as raw meat and seafood.
- Refrigerate fruits and vegetables that you have cut up, peeled, or cooked as soon as possible, or within 2 hours. Refrigerate within 1 hour if the temperature outside is above 90°F. Chill them at 40°F or below in a clean container.
- Page last reviewed: September 14, 2017
- Page last updated: November 3, 2017
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