BajaNomad

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BMG - 7-21-2008 at 02:51 PM

Sure did a number on the tomato growers.

But in all fairness, 1 pepper may be enough. They are hot and 1 whole pepper goes a long ways. Heck a habanero pepper might wipe out 3 or 4 times as many people!

Sharksbaja - 7-21-2008 at 02:58 PM

Egads! I guess some people eat raw hot peppers but this is over the top.

btw, Salmonella is not uncommon.

[Edited on 7-21-2008 by Sharksbaja]

Woooosh - 7-21-2008 at 03:22 PM

One pepper and trhe sky is falling?! They did a number on the tomato farmers.

If the salmonela is inside the fruit (like happenned a while back with spinach) from the water supply- you can't wash it off or (sadly) char it off.

I thought salsa was too acidic for salmonela- so what about that? Salsa in bottles and fresh now at many places including Costco, etc - is the number one food condiment in the USA now- surpassing ketchup). I would think raw chopped jalapenos is a major component of most of them.

I guess the good news is that with the tomato glut- there's a lot of ketchup being made and it will get cheaper and retake the number one position.

I'm more worried about the man in Mass they are testing for Mad Cow disease. But neither will change what I eat. You eats yo' food- you takes yo' chances. I bike through the agriculture plots in the hills where they grow cilantro and green onions behind Rosarito and it is clean and beautiful. It is dry up there in the hills though- so food safety can depend on their irrigation water. Then again, it might be one sick or unhygenic field worker.

bajajudy - 7-21-2008 at 03:28 PM

I read the cilantro in large quantities will fight off salmonela and that is why they(you know that they thing) believe than Mexican people do not have as many instances of this poisoning.

DianaT - 7-21-2008 at 03:38 PM

OK, off topic here.

Does anyone else find the jalapenos here in Baja to be milder than the ones in the US?? We do.

Diane

Paula - 7-21-2008 at 03:55 PM

I do Diane, and here in Loreto I use serranos where I would have used jalapenos before.

Bruce R Leech - 7-21-2008 at 04:32 PM

I think Americans need to learn how to wash there Veges before they eat them:light:

Osprey - 7-21-2008 at 04:46 PM

My daddy told me never to believe anything I read in the pepper.

Mexicans have been

Bajajack - 7-21-2008 at 04:47 PM

drinking dirty water and eating dirty food for so long they have become immune to it and that's a fact.

fulano - 7-21-2008 at 04:47 PM

Quote:
Originally posted by Bruce R Leech
I think Americans need to learn how to wash there Veges before they eat them:light:


You'd first have to teach them the Mexican way. In Mexico, everybody assumes all the fruits and vegetables are contaminated and routinely washes them in water with BLEACH.

bajajudy - 7-21-2008 at 04:53 PM

I was at the organic farmers market last year, talking to a friend who couldnt wait to get home so she could wash her organic veggies in her bleach solution.
Talking about unclear on concept.:no:

Fulano you forgot to

Bajajack - 7-21-2008 at 05:27 PM

Quote:
Originally posted by fulano
Quote:
Originally posted by Bruce R Leech
I think Americans need to learn how to wash there Veges before they eat them:light:


You'd first have to teach them the Mexican way. In Mexico, everybody assumes all the fruits and vegetables are contaminated and routinely washes them in water with BLEACH.
add after the bleach, got to the toilet, change a diaper or 2, pet the dog and then prepare the veggies, sans any thought of washing hands.

stanburn - 7-21-2008 at 05:41 PM

interesting, I have lived here full-time since November 2004 and have never washed a single veggie in Bleach. In fact if it weren't for my wife, I wouldn't wash them at all! I have never been sick, except for the 2 weeks that I had to return to the US.

The lesson, which I have learned well, don't go north of the border!

BMG - 7-21-2008 at 06:07 PM

Quote:
Originally posted by jdtrotter
OK, off topic here.

Does anyone else find the jalapenos here in Baja to be milder than the ones in the US?? We do.

Diane



fulano - 7-21-2008 at 06:08 PM

Quote:
Originally posted by stanburn
interesting, I have lived here full-time since November 2004 and have never washed a single veggie in Bleach. In fact if it weren't for my wife, I wouldn't wash them at all! I have never been sick, except for the 2 weeks that I had to return to the US.

The lesson, which I have learned well, don't go north of the border!


I spoke to your wife. She puts a crushed Cipro in your juice every morning. She just didn't have the heart to tell you.
:lol:

bigeye - 7-21-2008 at 06:17 PM

I tried to explain to my family in the states that Anthrax was not a problem. You can buy Cipro on every corner here.:lol::lol:

That stuff will kill anything, but don't forget the Acidophilus after you quit taking it.

CaboRon - 7-21-2008 at 06:40 PM

Quote:
Originally posted by Bruce R Leech
I think Americans need to learn how to wash there Veges before they eat them:light:


Bingo that's part of the answer Bruce ...

The other problem is how food is processed in the US ...

One bad vege can infect thousands of bags of precut veggies...

Restaurants do not do food prep anymore, they buy huge bags of chopped lettice and other veggies and condements.

One rotton cow can infect thousands of pounds of meat because of the large batch processing.

Ever been in a Taco Bell .... everything comes in large plastic bags from industrial batchs.

If you wash your veggies and maintain hygenic conditions in your kitchen, including proper cooking temps, etc... you shouldn't have much trouble unless it is as the Spinich where the water contaminated the inside of the leaf.

CaboRon

BMG - 7-21-2008 at 07:43 PM

Quote:
Originally posted by CaboRon

Ever been in a Taco Bell ....

CaboRon


Is this a trick question?

or

Is it a new initiation quiz required in order to be a Baja Nomad?

Sharksbaja - 7-22-2008 at 12:20 AM

Now Ron,
Quote:

Restaurants do not do food prep anymore, they buy huge bags of chopped lettice and other veggies and condements.


not ALL restaurants! You should know that!
;D


It would be a rare day that someone catches salmonella. Most likely not many here has had it. Most people get other gastrointestinal bugs. Norwalk or hepatitus from unclean food handlers.

Salmomnella cannot exist in high acid foods (>4.1 ph) and is killed at >160 f . Most tomatoes will average between 4.6 -6.0 which itself is not considered "high acid" therefore lemon or vinegar is needed to achieve the proper value. This is very important for people who preserve food to know.:light:

Mexico has some lax laws regarding food vendors. :rolleyes:You rarely see a street vendor wash their hands with soap and running water or sanitizer.:wow: You are taking a chance from these guys.

Cypress - 7-22-2008 at 05:49 AM

Salmonella on raw vegetables?:?: Must be some serious cross contamination going on there. Like maybe placing the peppers in un washed storage containers that had previously held raw chicken.:?:

Taco de Baja - 7-22-2008 at 07:24 AM

Quote:
Originally posted by bajajudy
I read the cilantro in large quantities will fight off salmonela and that is why they(you know that they thing) believe than Mexican people do not have as many instances of this poisoning.


A couple weeks ago I read an article where some researchers thought that cilantro might be the source, since they could not find any contaminated tomatos....

No word on the onions and garlic :rolleyes:

http://www.cbc.ca/consumer/story/2008/07/07/salmonella-probe.html