Chomp, chomp, chomp

Latest word on the ongoing salmonella outbreak: Avoid any raw serrano and jalapeño peppers from Mexico. Everything else should be fine.

The U.S. Food and Drug Administration has issued a warning that they are close to tracking down the source of the disease. Testing on a farm in Tamaulipas state in Mexico revealed traces of the same strain of Salmonella Saintpaul that has caused 1,300 cases of salmonella. However, the FDA is trying to find a second source which supplied contaminated jalapeños to the Agricola Zaragosa distribution center in McAllen, Texas.

So, what’s OK to eat? If your pickle is commercially canned, pickled or cooked, it’s perfectly fine. If you like your jalapeño or serrano raw, then make sure they’re domestically produced. For updates, visit the FDA’s advisory page. Anyone in the food service industry may want to check out their handy-dandy Advice for Retailers, Restaurateurs and Food Service Operators.

This article appears in August 1 • 2008.

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The Chronicle's first Culture Desk editor, Richard has reported on Austin's growing film production and appreciation scene for over a decade. A graduate of the universities of York, Stirling, and UT-Austin, a Rotten Tomatoes certified critic, and eight-time Best of Austin winner, he's currently at work on two books and a play.