In late April 2025, a significant salmonella outbreak was linked to Aladdin Mediterranean Café in San Diego’s Clairemont neighborhood. Between April 25 and May 1, at least 89 individuals fell ill, with at least a dozen requiring hospitalization. The affected patrons ranged in age from 1 to 90 years old. Although the specific source of contamination remains under investigation, this incident underscores the critical need to understand common vectors of salmonella transmission in restaurant settings.
Drawing from this case and broader food safety data, this article explores the five most probable sources of salmonella contamination in restaurants—each of which has played a major role in past outbreaks across the United States.
1. Undercooked or Contaminated Animal Products
Animal-derived foods—particularly poultry, eggs, beef, and pork—are primary carriers of salmonella. In fact, improperly cooked chicken is among the leading causes of salmonellosis outbreaks in food establishments. The bacteria reside naturally in the intestines of many farm animals and can contaminate meat products during slaughter and processing.
In Mediterranean cuisine, which often includes dishes such as chicken shawarma, lamb kebabs, beef kofta, and egg-based sauces, the opportunity for contamination increases when meat is undercooked or not held at appropriate hot temperatures after cooking. Restaurants that fail to use calibrated thermometers or that rely on visual cues alone to gauge doneness can unwittingly serve contaminated food.
Compounding this issue is the risk of pre-contaminated raw meats from suppliers. Even reputable vendors may have occasional lapses, and unless restaurants verify supplier compliance with food safety standards, they risk becoming the final stop in a dangerous chain of exposure. Proper food storage, cooking to internal temperatures of 165°F for poultry and 160°F for ground meats, and maintaining hot-hold temperatures above 140°F are critical controls.
2. Cross-Contamination Between Raw and Ready-to-Eat Foods
Cross-contamination is the inadvertent transfer of harmful bacteria from raw food (particularly meat, poultry, and eggs) to ready-to-eat foods such as salads, breads, or cooked dishes. In restaurant kitchens where multiple items are being prepared simultaneously, the danger of cross-contamination is ever-present.
This commonly happens when food workers use the same cutting board, knife, or countertop surface for both raw chicken and salad vegetables without properly sanitizing in between. Additionally, improper storage—such as keeping raw meat above ready-to-eat items in a refrigerator—can allow drips or spills to contaminate otherwise safe food.
At a Mediterranean restaurant like Aladdin, which likely prepares a wide range of dishes including hummus, tabbouleh, fresh-cut vegetables, grilled meats, and yogurt-based dips, cross-contamination risks are amplified by the complexity and diversity of the menu. If an employee slices cucumbers for a salad with a knife just used on raw lamb, without sanitizing, the bacteria may be transferred even if the meat was later cooked correctly.
Preventing cross-contamination requires rigorous adherence to standard operating procedures, including color-coded utensils and cutting boards, handwashing between tasks, dedicated prep areas for raw meat, and constant staff training. In the wake of the Aladdin outbreak, this avenue of contamination remains a strong possibility.
3. Infected or Ill Food Handlers
Food handlers who carry salmonella or are actively ill with symptoms such as diarrhea or vomiting can easily contaminate food through unwashed hands, improper glove use, or careless hygiene. While restaurants are legally required to bar visibly sick employees from working, economic pressures and lax enforcement often result in staff working through illness.
In numerous documented outbreaks, asymptomatic carriers—employees who shed salmonella without showing symptoms—have been the root cause. An infected worker may wash produce, assemble dishes, or garnish plates while unknowingly spreading the bacteria.
This risk is especially acute in kitchens with poor compliance to hand hygiene protocols. Something as seemingly harmless as wiping a runny nose or touching a contaminated phone before assembling a pita wrap can introduce salmonella to a finished dish.
Moreover, the absence of paid sick leave in many restaurant jobs incentivizes workers to report to duty while ill, further exacerbating the problem. For restaurants to prevent this vector of contamination, they must not only enforce strict policies about illness but also foster a work culture that prioritizes health over shift coverage. Training on handwashing, glove use, and employee self-reporting is vital.
4. Contaminated Fresh Produce
Though often overlooked, fresh produce is an increasingly common vehicle for salmonella. Leafy greens, cucumbers, tomatoes, sprouts, and herbs have all been implicated in salmonella outbreaks over the last two decades. Unlike meat, fruits and vegetables are frequently consumed raw, which eliminates the protective step of cooking to kill bacteria.
Contamination can occur at the farm level, through irrigation with tainted water, contact with animal feces, or unsanitary harvesting conditions. Once in the distribution chain, produce may be handled by multiple parties—pickers, processors, shippers, warehouse workers—any of whom can introduce contamination.
Mediterranean restaurants use a significant volume of raw produce: chopped parsley in tabbouleh, fresh tomatoes and cucumbers in salads, raw onions on kebabs, and lettuce in wraps. If any of this produce is contaminated before delivery, or mishandled after arrival, it can serve as the source of a widespread outbreak.
Properly washing produce in clean water (ideally with antimicrobial rinses), checking supplier safety certifications, and storing vegetables separately from raw proteins are essential practices. However, even these precautions may fall short when contamination is systemic in the supply chain.
5. Inadequate Cleaning and Sanitization Practices
A dirty kitchen can be a breeding ground for pathogens, and salmonella can survive for extended periods on surfaces, utensils, and equipment if not thoroughly cleaned. Improper or infrequent sanitization of prep tables, cutting boards, slicers, blenders, sinks, and ice machines can create reservoirs for contamination.
Restaurants are supposed to follow cleaning schedules that involve both detergents and sanitizers at prescribed concentrations. However, when rushed or understaffed, food workers may shortcut protocols—using a dirty towel to wipe down surfaces, skipping proper sanitizing steps, or failing to clean equipment between uses.
Moreover, dishwashing machines that don’t reach high enough temperatures or are overloaded can leave behind viable bacteria on plates, glasses, and utensils. Mop buckets, floor drains, and garbage areas can also act as sources of cross-contamination if staff walk through them and return to the kitchen without changing shoes or sanitizing hands.
In the case of the Aladdin outbreak, if the restaurant had lapses in cleaning routines or improper disinfection of food-contact surfaces, this could easily have enabled salmonella to spread across multiple dishes and patrons in a short time.
o prevent this, restaurants must implement written cleaning schedules, conduct regular inspections, train staff in proper chemical use, and verify cleaning effectiveness—often with swab tests or visual inspections.
Putting It All Together: A Web of Risk
While each of the five sources of contamination outlined above can independently trigger a salmonella outbreak, they often occur in combination. A single lapse in cooking may be worsened by cross-contamination or unhygienic staff behavior. A contaminated cucumber may pose a greater risk if it is sliced on a surface still smeared with raw chicken juice.
This layered reality means that effective salmonella prevention in restaurants demands a holistic, systems-based approach. One weak link in the chain—whether at the point of supply, during preparation, or in final presentation—can unravel months of careful food safety planning.
Lessons from the Aladdin Café Outbreak
The Aladdin Mediterranean Café case in San Diego is still unfolding, but it already reflects a pattern seen in hundreds of other outbreaks. Diverse menus, high kitchen throughput, and the fusion of raw and cooked ingredients all create a perfect storm for bacterial transmission when oversight is insufficient.
According to public health officials, the restaurant has since reopened after temporary closure and deep cleaning. But the impact remains: dozens sick, including vulnerable individuals, and a stark reminder of the high stakes of food safety in the restaurant industry.
According to the attorney who has filed three Aladdin Mediterranean Cafe Salmonella lawsuits, and represents 50 of those salmonella victims: “As investigations continue, it’s likely that at least one—if not several—of the five contamination vectors discussed here played a role. Whether it was an infected food handler, a contaminated ingredient, or cross-contamination in the kitchen, each point of failure is preventable with vigilance, training, and accountability.
Conclusion
The five most likely sources of salmonella contamination in restaurant outbreaks—undercooked animal products, cross-contamination, ill food workers, contaminated produce, and poor cleaning practices—are well-documented, preventable, and often interconnected.
Restaurants that take proactive steps to control these risks not only protect their customers but also their reputations and livelihoods. In an age where a single outbreak can lead to legal action, media scrutiny, and permanent closure, there is no margin for complacency.
The Aladdin outbreak is a wake-up call for restaurants nationwide: salmonella prevention starts long before a dish reaches the table. It begins with sourcing, continues with preparation, and ends only with a satisfied, healthy customer.