Salmonella Found on Mexican Jalapeño!

[MostlySmoke]

Originally Posted by Nitrofly

Please update me on this as long as I cook them
there is no problem Salmonella right???
I just picked up a 1/2 Bushel of Japs.
My plan is ABT"s.. by the time the Bacon is
cooked the Salmonella is dead...

Wash 'em thourougly first and then cook thouroughly.

COOK: Cook to Safe Temperatures
Use a clean food thermometer when measuring the internal temperature of meat, poultry, casseroles, and other foods to make sure they have reached a safe minimum internal temperature:

• Beef, veal, and lamb steaks, roasts, and chops to 145 °F.
• All cuts of pork to 160 °F.
• Ground beef, veal and lamb to 160 °F.
• Egg dishes, casseroles to 160 °F.
• All poultry should reach a safe minimum internal temperature of 165 °F.
• Stuffed poultry is not recommended. Cook stuffing separately to 165 °F.
• Leftovers to 165 °F.
• Fish should reach 145 °F as measured with a food thermometer.
• Bring sauces, soups, and gravy to a boil when reheating.
• Reheat other leftovers thoroughly to at least 165 °F.

Reference:
CDC's Web site :

Hope this helps

[HB-BBQ]

Originally Posted by HolySmoke

Time for a greenhouse & grow everything myself year-round..

Exactly my thoughts...

[Mark]

Originally Posted by The_Kapn

That sucks.

I think the FDA is "fishing" for a source!

But, I have folks that want about 100 ABT's on Fri.
They ain't gonna get them!----Sorry.
I can't handle the liabiilty, even for friends.


TIM

Tim: Seems to me this whole samonella scare is a disinformation/misdirection ploy. Lots more deadlier $hit goin on that gets NO press.

[jestridge]

I think your risk would be very small from eating peppers. All the pestcides crap that is approve by the FDA concern me a lot more.

[JediDog]

I honestly think the FDA is just looking for a scapegoat, because they don't actually know what's going on. In a short period time they have blamed japs, cilantro, and tomatos. Let's see what they blame it on next.

[Rookie'48]

In Des Moines there were NO japs at the Hy Vee on Fleur Drive this afternoon. And no clue as to when more will come in .

[chad]

Originally Posted by Mark

That can happen iffin you pick your a$$ while picking peppers.

That's e. coli

Salmonella would be from chickens or other poultry...so pickin' your chicken a$$ might transmit Salmonella!

Guys, has anyone ever heard of washing produce before ingesting? What a concept...and yes, cooking will take care of Salmonella.

[swamprb]

Anchos make tastier ABT's!

[Nitrofly]

Originally Posted by swamprb

Anchos make tastier ABT's!

Haven't tried Anchos for ABT's yet
Will have to keep and eye out for a bunch Anachos
But I have done poblano ABT's
called them Mega turds..
each one was a meal...
Thats my job tomorrow wash,cut, clean soak
a half bushel of Jalapenos..

[Mark]

Originally Posted by Nitrofly

Haven't tried Anchos for ABT's yet
Will have to keep and eye out for a bunch Anachos
But I have done poblano ABT's
called them Mega turds..
each one was a meal...
Thats my job tomorrow wash,cut, clean soak
a half bushel of Jalapenos..

I think Brian means green Poblano's; not dried Poblano's (which are basically ancho's).

I grow my own anchos and usually pick them while they're still fairly small for "turds."

Here's a pic of one prodution run from a past bash:
http://www.bbq-brethren.com/gallery/...urd_production

[Hook_Line_and_Sinker]

Question isn't Salmonella found in most eggs and many chickens ? then why would a pepper with it be such a big deal ?

yes I see the point if the pepper isn't cleaned or cooked but wouldn't the normal food prep procedure of cleaning it (even if its just a good rinse in water) be all that is needed ? and certainly cooking the pepper would render it at least as safe as eggs or chicken?

I'm an ABT addict and need my japs back