A nationwide outbreak of a single strain of Salmonella Newport was associated with the consumption of imported mangoes. The implicated mangoes were traced back to a single Brazilian farm. Salmonella and E.coli were isolated from water and other environmental samples of the farm. Water treatment was identified as a possible source of contamination. The mangoes destined for the US market were dipped in hot water, then cool water, a procedure that may have caused Salmonella on the surface of the fruit to be drawn inside. The hot dip water was not chlorinated. The cool dip water was chlorinated once a week; chlorine levels were not monitored. The mangoes were coated in wax mixed with chlorinated water. The farm also shipped mangoes to Europe. These mangoes did not receive the same hot/cold water bath treatment. The mangoes did not lead to illness in Europe.