NEW MEXICO DEPARTMENT OF AGRICULTURE MSC 3189, P.O Box 30005 - Las Cruces, New Mexico 88003-8005 Office of the Director/Secretary Dr. I. Miley Gonzalez, Director/Secretary
MEDIA ADVISORY	Fax: (575)646-8120

     NMDA and Chile Industry Work to Ensure Safety of New Mexico’s Chile Crop

New Mexico Department of Agriculture (NMDA) is working closely with the New Mexico Chile Association, the Food and Drug Administration (FDA), and our sister state agencies (New Mexico Environment Department and New Mexico Department of Health) to ensure the safety of New Mexico’s chile crop and the health of the consumers.  In addition, other state secretaries, commissioners, and directors are working in a coordinated fashion with FDA, so their future actions take into account the valuable knowledge and information about the chile industry that exists among state and federal agencies.  Numerous other states have similar concerns; for example, the commissioner of agriculture in Georgia has indicated that if Georgia-grown jalapeño peppers prove free of Salmonella, he will ask supermarkets to put Georgia’s peppers back on their shelves.

With this week’s announcement from FDA indicating a positive detection of Salmonella Saintpaul bacteria on a jalapeño sample from a produce distributor in Texas that originated from Mexico, there is much speculation and confusion across the country.  FDA’s investigation has not indicated any affiliation with the chile industry in and considering a majority of the state’s jalapeño acreage has not reached harvest stage yet, New Mexico’s crop should not be painted in a negative light or included in any current recall action by FDA.  It is also important for consumers to understand there is no evidence to indicate a problem with any of the other chile varieties produced in this state, particularly New Mexico’s world-renowned long green chile.

The New Mexico Chile Association would like to bring a practical perspective to the issue by emphasizing the following points: 

•    New Mexico jalapeños have not been harvested yet and are not implicated in the Salmonella outbreak.  It is estimated that 95 percent of the jalapeños grown in New Mexico are contracted to be used by processors.

•    Salmonella bacterium is killed at 160 degrees.  To ensure the product is safe, cross contamination with other foods should be avoided; and it should be washed then cooked or roasted to an internal temperature of 160 degrees (they taste better roasted anyway!)  Similarly, there is no problem with consumption of processed jalapeños, serrano peppers, or any other peppers.

It is very important for consumers to be careful and take the necessary steps to help keep them safe and healthy. Peppers have many health benefits and add flavor to many types of cuisine.  There is currently no sound scientific evidence that a problem exists with peppers grown in New Mexico. Look for further information from our state agencies as the harvest season approaches.

Over 60 percent of chile production in the United States is produced in New Mexico; and as a value-added sector, it equates to an approximate $325 million industry for the state.  “I look forward to an abundant, tasty, and safe New Mexico chile crop,” said I. Miley Gonzalez, New Mexico secretary of agriculture.

For more information please contact Doug S. Rains, NMDA public relations at (575) 646-2804.