Raw tomatoes linked to Salmonella outbreak in nine states

Raw tomatoes are the likely culprit in an outbreak of Salmonella that has spread across nine states in recent weeks. The specific type and source of tomatoes suspected of causing the outbreak is still under investigation, but preliminary data suggests that large tomatoes—including red plum, red Roma and red round varieties—are the most likely suspects, according to the U.S. Food and Drug Administration and the U.S. Centers for Disease Control and Prevention.

Since late April, 40 people in Texas and New Mexico have been identified with a specific strain of the illness called Salmonella Saintpaul, according to CDCP. The agency says interviews comparing foods eaten by ill and well persons in those two states have identified the consumption of raw tomatoes as the likely source of the infections.

In addition, a total of 30 cases of Salmonella Saintpaul have been reported in Arizona, Colorado, Idaho, Illinois, Indiana, Kansas and Utah since late April. Investigations are underway to determine if raw tomatoes are also associated with the cases in those states.

CDCP says 17 people have been hospitalized during the outbreak so far, but no deaths have been reported. Patients have ranged in age from three to 82 and 52 percent have been male. 

Symptoms of Salmonella include diarrhea, fever and abdominal cramps, which usually begin within 12 to 72 hours of infection. The infection usually lasts four to seven days. Although most people recover without treatment, the infection can cause severe illness, particularly in infants, the elderly and people with impaired immune systems. When severe infection occurs, Salmonella may spread from the intestines to the bloodstream and other parts of the body and can cause death.

Until a specific source can be determined, FDA advises consumers in New Mexico and Texas to limit their raw tomato consumption to tomatoes that have not been implicated in the outbreak. These include cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached and tomatoes grown at home.

FDA says it will be updating a warning page on its Web site with any new information on the outbreak.

In addition, CDCP offers these safety tips for consumers  to avoid infection:

• Avoid purchasing bruised or damaged tomatoes and discard any that appear spoiled.
• Thoroughly wash all tomatoes under running water.
• Refrigerate within 2 hours or discard cut, peeled, or cooked tomatoes.
• Keep tomatoes that will be consumed raw separate from raw meats, raw seafood, and raw produce items.
• Wash cutting boards, dishes, utensils, and counter tops with hot water and soap when switching between types of food products.

For CDCP updates on the outbreak, visit its Web site. 

Comments

[Ptr Kozlowski]

I wish someone would explain about "tomatoes sold with the vine still attached". Why does that make them okay?