JAPALENO PEPPERS MAY BE CAUSE OF SALSA RECALL

We presently have an ongoing recall of ready-to-eat salsa and also a recall of jalapeno peppers in the U.S. What the news releases by the FDA have not said is that these two recalls are most likely connected. In other words, the cause of the recent salsa contamination by Salmonella bacteria is probably the jalapeno peppers that were used to make it. That would not be unusual since about half the time or more, it is one of the fresh ingredients in salsa that causes the dish to be contaminated.

So here are the facts released by the FDA. Club Chef, a processor of fresh cut products based in Covington, Kentucky has had to issue a wide, multi-state recall of its salsa products because of contamination by Salmonella bacteria (see previous post).

Now we also have a recall of certain jalapeno peppers by Castellini Company LLC from its Wilder, Kentucky facility because they also have the potential to be contaminated with Salmonella. These products were sold in full case, 1/2 case, 20lb, 10lb, 5lb, 2lb, and 1lb package sizes and distributed during the period March 8, 2012 through March 20 2012 (that is, probably just before this batch of salsa products were made), to military commissaries, retailers and foodservice distributors within ten states: Illinois, Indiana, Kentucky, Michigan, Ohio, Pennsylvania, South Carolina, Tennessee, Virginia, and West Virginia.

What the recall notice has not said (I had to look up the company website) is that Club Chef, is the Castellini Group fresh cut processing division, operating out of 200,000 sq ft state-of-the-art facility in Kentucky. It provides over 600 fresh cut items to foodservice and retail customers - one of which is various kinds of salsa, packaged under several labels.

This could well be leading to one of those serial recalls. For instance, what other product originating at the Castellini Group facility in Kentucky contained the same batch of jalapeno peppers? Its Guacamole kit? The Fajita mix? Something else? Hopefully none of the equipment used for slicing and cutting became contaminated so that other raw products (such as tomatoes, onions, peppers and so on were also affected. But then then there is the question of what other ready-to-eat foods have been made by client companies which received those Salmonella-contaminated jalapeno peppers.

Bottom line: I don't think this is the end of the jalapeno-related food product recalls. Right now you may want to avoid any ready-to-eat foods containing jalapeno peppers, and avoid eating any (restaurant or home-made) fresh salsa or guacamole made with jalapenos, even if you live elsewhere. Let's wait and see if the recall expands.

To your good health,

TSF

SALSA IS ONE OF THE RISKIEST FOODS TO EAT

Salsa is probably one of the most dangerous dishes you can eat, especially if you eat it in a restaurant. But ready-to-eat salsa bought in a store can be risky too.

The reason: salsa has a high chance of containing bacteria that can make you ill - ones like Salmonella. They can be there in the raw ingredients (such as hot hot peppers, cilantro and tomatoes) to begin with. Of course, there is no cooking step to kill them. In some 30% of cases a major problem is that the salsa is not stored properly, helping small numbers of bacteria to multiply. And in an estimated 20% of cases, the equipment used or food workers are the source of contamination.

That is why the current recall by Club Chef LLC of its Hot Salsa, Mild Salsa and Pico de Gallo products has come as no great surprise. Believe me, this is no small salsa maker. The product was distributed to retailers and foodservice distributors within eleven states in the U.S.: Ohio, Kentucky, West Virginia, Arkansas, Mississippi, Missouri, Tennessee, Virginia, North Carolina, Indiana and Illinois.

In stores, these salsa products are sold in 12 oz. (Private Selection brand name) and 16 oz. (Heinen’s brand name) clear plastic packages marked with Use by Date of 3/27/2012 (see photo). And by the way, the use-by date is 12 or 13 days after the shipping date. So much for the "fresh" salsa!

If you are pregnant or have a weakened immune system, you would be wise to pass on ready-to-eat or restaurant salsa.

To your good health,

TSF