As of press time, what is the FDA recommending to foodservice operators?
As of July 18, 2008, the FDA advises that foodservice operations should not serve or handle raw jalapeno peppers. The FDA adds, “Attempts to wash Salmonella contamination that may be present on these peppers is not likely to eliminate the organism, because of Salmonella’s physical properties, and is likely to result in cross contamination. Attempts to peel the peppers are not recommended, as this is likely to introduce any contamination on the exterior of the product into the interior, making elimination of the organism even more unlikely. Attempts to kill Salmonella by cooking may result in cross contamination and likewise are not recommended.” Regarding tomatoes, FDA advice (as of press time) is as follows: “Foodservice providers… may resume offering customers any type of tomato, including raw red plum tomatoes, raw red Roma tomatoes, and raw round tomatoes, from any region.
