How could coincidence have something to do with presliced peppers? In life as well as in health, anything goes. Our practices in food preparation may have been proven very risky somewhere else. CALL IT coincidence. When the family had supper in a food court somewhere in Talisay City, we opted for the more oily middle-eastern inspired rice treat (the first time I tasted one) instead of the familiar steamed rice. Topping that with a sunny fried egg makes the taste and texture superb. While the attendant prepared the food, I noticed his use of presliced raw spices—onion, tomato and all—and kept in the refrigerator, until fully used up, I supposed. Coincidentally, I earlier had a research report on a Salmonella infection outbreak in Texas, which involved the use of precubed spices, particularly raw jalapeño peppers. The good thing was I haven’t read the study beyond the abstract when I put the first spoon of the tasty dish into my mouth. I can imagine my reservatio
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