Salmonella Found on Mexican Jalapeño!

[Arlin_MacRae]

Both japs and serranos are being watched.

http://www.cnn.com/2008/HEALTH/conditions/07/21/fda.salmonella/

[snoqualmiesmoker]

Someone is trying to get us by poisoning our Pico De Gallo!

[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

[Pitbull]

I hope they just leave the peppers in the stores. They don't seem to have a real clue here. I gotta have my smoked Salsa.....!

[MostlySmoke]

As long as you grill the japs; like ABT's, you wont have to worry about being poisoned.:wink:

[Plowboy]

So let me get this straight... eating a lot of japs will give you the chits? :cool: Fire in the hole!

[Nitrofly]

As long as you grill the japs; like ABT's, you wont have to worry about being poisoned.:wink:

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...

[Pitbull]

I've now watched that news report 3 times and the strange thing is they said they found "A" jap pepper that had salmonell on it. It may just be the phrasing, but ONE? Oh, and in the same report they said the FDA is going to go to Congress to try and get reimbursment funds for the tomato growers to make up for thier screw up. :mad:

[BBQ Grail]

I've now watched that news report 3 times and the strange thing is they said they found "A" jap pepper that had salmonell on it. It may just be the phrasing, but ONE? Oh, and in the same report they said the FDA is going to go to Congress to try and get reimbursment funds for the tomato growers to make up for thier screw up. :mad:

You are correct ONE!

[C Rocke]

The LA area CMO was on the news last night explaining the low risk of infection due to the source, etc. Local stores here have gone on record that they do not, nor will buy produce from the supplier involved. I feel pretty Ok about the situation. No issue if they're cooked - Just raw in salsas, etc is the problem.

[StayDown]

I heard this on the radio this morning. They are now saying that tomatoes are ok but Japs are not. This kills me as I love me some japs!

[Mark]

You are correct ONE!


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

[HolySmoke]

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

[bowhnter]

Glad I just picked some up from a Farmers market the other day

[Pitbull]

Just went to Wally World and it looks like they are pulling them off of the shelves. :mad:

[MostlySmoke]

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 helps8-)

[HB-BBQ]

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

[Mark]

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 :sad:.

[chad]

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

:mrgreen:That's e. coli :shock:

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

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]

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.. :icon_blush:
each one was a meal... :-P
Thats my job tomorrow wash,cut, clean soak :biggrin:
a half bushel of Jalapenos.. :-P

[Mark]

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.. :icon_blush:
each one was a meal... :-P
Thats my job tomorrow wash,cut, clean soak :biggrin:
a half bushel of Jalapenos.. :-P

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/view_photo.php?set_albumName=album37&id=turd_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