On The Border® Salsa is NOT affected by the Salmonella Outbreak…
The Food and Drug Administration is alerting consumers nationwide that a salmonella outbreak appears to be linked to consumption of raw jalapenos or certain types of raw red tomatoes - or - other fresh salsa ingredients. This alert DOES NOT apply to the OTB salsa.
WHY?
Tomatoes that are used to manufacture the OTB salsa, undergo a thermal process that takes the temperature of the tomatoes to 185°. Later in the manufacturing process, all of the ingredients in our salsa, including jalapenos, are cooked to a temperature of 185° or higher to ensure food safety. OTB’s salsa, therefore, is safe for human consumption and is not part of the FDA advisory for raw jalapenos or other fresh, raw ingredients.
For more information and updates about the jalapeno advisory, please visit the FDA or CDC web sites at: www.fda.gov and www.cdc.gov.
More Information for Consumer Peace of Mind:
- The Center for Disease Control’s Warning specifies that FRESH jalapenos and items made from FRESH jalapenos are to be avoided.
- The USDA guideline for safe food consumption specifies to cook food to 165 degrees to kill any bacteria for at least one minute. We cook to 185 to 200 degrees for 8 minutes. OTB Salsa is safe.
- We contacted our jalapeno supplier and they advised us that they perform microbiological tests on each batch of jalapenos that they ship to be sure they are safe, even before we cook them.
- Our Salsa Manufacturing Plant obtained additional confirmation, by receiving a letter of verification by the Professor of Food Science with Texas A&M Horticulture Extension that states: 'The recent issues of Salmonella in fresh tomatoes and peppers in no way affects the processed salsa industry. Salmonella is easily killed by cooking 165 degrees Fahrenheit for one minute. Your cook times and temperatures go way past that. The processed salsa industry following scheduled processes will not be affected by Salmonella contamination.'
USDA FAQs and Guidlines to Food Safety:
Q. What foods are most likely to make people sick?
A. Any raw food of animal origin, such as meat, poultry, milk and dairy products, eggs, seafood, and some fruits and vegetables may carry Salmonella bacteria. The bacteria can survive to cause illness if meat, poultry, and egg products are not cooked to a safe minimum internal temperature as measured with a food thermometer and fruits and vegetables are not thoroughly washed. The bacteria can also contaminate other foods that come in contact with raw meat and poultry. Safe food handling practices are necessary to prevent bacteria on raw food from causing illness. http://www.fsis.usda.gov/FactSheets/Salmonella_Questions
_&_Answers/index.asp
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.
http://www.fsis.usda.gov/FactSheets/Salmonella_Questions
_&_Answers/index.asp
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