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Safety assurance for TGC Dial-a-Heat Jalapeños

July 21, 2008

To whom it may concern:

The Salmonella strain found in fresh jalapeño pepper has become an increasing concern throughout the food industry. The FDA revealed that bacteria originated from a Mexican grown jalapeño pepper, but could not determinate if the contamination occurs in the field or at the plant that handled the pepper. The government is advising consumers to avoid eating any fresh jalapeños or products derived from them.

Although, the FDA has not made a ruling on brined or processed jalapeño products, we want to assure our customers that each lot of brined green jalapeño produced in our facility is tested for an array of microorganisms, including Salmonella. All lots that are sent out of our facility have obtained a negative result on Salmonella tests.

In addition, the research conducted and published by Professor Fred Breidt from North Carolina State University on acidified vegetables fully supports our process. When vinegar is the primary means to acidify a product to pH 3.3 or below, diced, or blended pepper pieces held for 7 days or more at a temperature of 10 ºC (50ºF) or above exceeds the conditions needed for safety and will achieve a 5 log reduction of Salmonella strains and other bacterial pathogens such as Escherichia coli O157:H7.

The Garlic Company recognizes that this issue of Salmonella is a growing concern for many of our customers, and we can say for certain that our products are safe to eat. Moreover, we can certify that the jalapeño pepper we are currently using in the production of our entire Dial-a-Heat brined green jalapeño pepper line is grown and harvested domestically (California).

We will continue to follow the Salmonella issue closely, and we will provide updated information to our customers, as it becomes available.

Nicolas Ligonde
Quality Assurance Manager

Click here for more information on our Dial-a-heat Jalapeños.

Consumer Reports questions “made in the USA” labeling of garlic
In the March 2008 issue of Consumer Reports magazine, an article explores the truth behind “made in the USA” labels on products. As part of this story, the magazine revealed a quirk in food labeling laws that requires imported produce, like garlic, when sold in packages rather than bulk, to identify the country of its origin on the label, but allowing the same garlic to be sold loose in a bin without any origination labeling.  

While the 2002 Federal Farm Bill requires country-of-origin labeling on all produce, the implementation of the mandatory labeling has been delayed by President Bush until September 30, 2008. It remains to be seen whether this date will actually kick-off the start of the labeling requirement, because implementation has been delayed twice already by the president, once in 2004, and then again in 2005.

Where’s it grown?
In the meantime, if you want to distinguish between domestically grown garlic and imported—a large portion of garlic imported into the U.S. comes from China—there’s a quick way to tell just by looking at it.

Roots or no roots—garlic grown in the U.S., generally has root nubs showing, and garlic imported from China does not. “It’s really a matter of tradition,” explains The Garlic Company’s Joe Lane. “In China, a knife is used to cut off the roots and all of them are removed. In the U.S., garlic is harvested using shears and a bit of the root plate remains.”

Flavor—well, that’s another issue altogether. It’s very easy to tell the difference between the two. California-grown garlic has more of what you would think of as a traditional garlic flavor. It’s strong, savory and pungent. Whereas Chinese garlic has a milder garlic flavor and more of a hot, onion flavor.

Heart-healthy garlic
Researchers at the University of Alabama in Birmingham have found yet another reason to eat garlic. Garlic is good for the heart. The recent research study showed that a compound in garlic relaxes blood vessels, reducing blood pressure and increasing blood flow. Allicin-the sulfurous compound in garlic-is what researchers say is key to keeping the heart healthy. As allicin reacts with red blood cells it relaxes them, helping blood to flow easily.

For more information read the articles below.

Web MD
BBC News
University of Alabama

Dr. Oz on Oprah
Dr. Oz says garlic is great for our bodies. "It actually helps the bacteria in your intestines and it also relaxes the arteries and it has a benefit with cancer," says Dr. Oz. "It's a great thing to add to your diet. It's present in a lot of cultures-we've forgotten it in America."
Read more

Chop, then stop
Researchers at the American Institute for Cancer Research in Washington, D.C., suggest a standing period between chopping and cooking garlic. Garlic has cancer-fighting enzymes that are released when chopped or crushed but are deactivated by cooking.

The research found that letting chopped or crushed garlic sit at room temperature for 10 minutes allows most of the enzymes to activate and become unaffected by heat.

Tell customers to crush or chop garlic, then prepare other ingredients before heating it. This allows them to enjoy the garlic's full flavor while reaping the health benefits, as well.
Produce Merchandising, September 2007