Salmonella Outbreak Linked To Tempeh

We have received many concern from our readers and customers asking about the Salmonella Outbreak in North Carolina in May 2012. 

YES, we admit that the Salmonella Paratyphi B from the tempeh starter has caused the outbreak. But we noticed that starter may contanimated or so called unpasteurized tempeh.

From our experience, cleanliness is the main issue. Handling food production for more than six years, cleanliness is the most important criteria that we look into at all times.

It can happen to anyone and we hope that all of us can avoid such incident by keep the production clean and tidy.

Here are some news and articles related to Salmonella outbreak :

1. Salmonella Outbreak Linked To Unpasteurized Tempeh Sickens 60

2. Tempeh Salmonella Cases Increase From 46 to 60

3. Starter for tempeh tied to salmonella outbreak

4. Smiling Hara Tempeh Salmonella Outbreak (video)

Tempeh Super BBQ Burger

Ingredients

• 1 package organic tempeh
• 1/4 cup onions, finely chopped
• 1/2 cup zucchini, grated
• 1 broccoli stock, finely chopped
• 1/4 cup brown rice or spelt flour
• 2 Tbs arrowroot starch
• 2 Tbs balsamic vinegar
• 2 Tbs olive oil
• 1 Tbs dried basil
• 1 Tbs dried oregano
• 2 Tbs dried parsley
• 1 tsp baking powder
• pinch of sea salt
• 1 egg or egg substitute (1 Tbs ground chia + 1/4 cup warm water)

Instructions

1. Cut tempeh up into cubes and toss into a food processor and process until into small pieces, or finely chop.
2. In a large mixing bowl, mix together ground tempeh, onion, zucchini, broccoli stock, brown rice, arrowroot starch, balsamic vinegar, olive oil, basil, oregano, parsley, baking powder, sea salt and egg or egg substitute.
3. Mix with a fork until it starts to come together, and is evenly mixed.
4. Take about 1/3 cup mixture, roll into a ball and then flatten into a patty.
5. Either cook on a 350-400 BBQ or in the oven at 350 for about 20 minutes, flipping halfway through. Remove once lightely browned and firm to the touch.
6. Serve on a bun, wrapped in lettuce and serve it.

Crockpot Cantonese Tempeh

Ingredients

2 (8 ounce) packages tempeh

1 medium onion , sliced

1 green bell pepper , sliced

1 red bell peppers or 1 yellow bell pepper , sliced

16 ounces mixed mushrooms , sliced

2 large carrots , julienned

2 (15 ounce) cans diced tomatoes

1 (3 ounce) can tomato paste

2 cups vegetable broth

3 tablespoons brown sugar

2 tablespoons vinegar

½ teaspoon salt

2 teaspoons Worcestershire sauce , vegan variety

3 tablespoons cornstarch

3 tablespoons water

What To Do
1. Mix all ingredients, EXCEPT cornstarch and water, together in crockpot.


2. Cover and cook on low for 6 hours.


3. Dissolve cornstarch in water and stir into crockpot to thicken sauce into a glaze. (You may find that you  need a little more or a little less cornstarch to achieve the desired thickness).


4. Cover and cook another 20 minutes or until sauce thickens.


5. Serve over rice.

What Tempeh Can Be

 Tempeh Kebab

 Grilled tempeh

 Milky Tempeh Soup

Fresh Tempeh Salad 

 Spicy Fried Tempeh

 Tempeh with Vegetables

Tempeh Nugget 

 Tempeh Satay

Tempeh Lasagna

Burger

Sandwich

Pizza

There are many other healthy meals you can make using tempeh. 

Tempeh Making Process

Tempeh making video.