Beginning with the tomato-related scare earlier in the summer, salmonella and bacterial infections have been thrust into the consciousness of the American public. This has been the largest reported salmonellosis food poisoning outbreak in the U.S. since 1985, and naturally has caused most of us to reexamine the food we eat and how that food is handled before it gets to our table.The most common source, in widespread outbreaks, occurs when water used for irrigation becomes contaminated by animal waste. However, salmonella can also be spread when food preparers fail to properly wash their hands and work surfaces; creating ideal conditions for cross contamination. While the source of this recent outbreak is still unknown, the FDA believes it to be from a crop of jalapeño peppers grown in Mexico and imported to a Texas processing facility. It remains unclear as to whether or not the peppers were contaminated at the farm or at the processing facility.
Unfortunately, there really is no way to completely eliminate the risk of salmonella. However, washing vegetables thoroughly before consuming, as well as cleaning food preparation surfaces will help to reduce the chance of becoming ill. Also, by cooking vegetables, the risk of contracting a bacteria-related infection goes down tremendously. This is why the concern has been with fresh jalapeños, and not canned or pickled produce.
Not to fear, my fellow food-lovers, a great substitute for the jalapeño lies with the Poblano pepper. Packing about the same amount of heat as the jalapeño, the Poblano will give your dishes the kick you seek and spare you the threat of salmonella.
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