Healthnotes Newswire (June 26, 2008)—As most people know, a recent salmonella food poisoning scare was traced to raw tomatoes, leading to national attention on tomato sources and causing many people and food purveyors to temporarily abandon all fresh tomato products. Fortunately, the scope of the outbreak has been identified, and now tomatoes from regions other than some parts of Florida and Mexico have been ruled safe, as have cherry tomatoes, grape tomatoes, tomatoes still attached to the vine from any area, and processed tomato products.

Attack of the tomatoes

The US Food and Drug Administration tracked the source of the 550-plus cases of food poisoning that have been reported since April to contaminated raw red plum, red Roma, round red tomatoes, and certain products containing these tomatoes. Though the FDA has narrowed the source of the outbreak to locations in Florida or Mexico, they are not certain of the exact source and point out that tomatoes grown in some regions in Florida and Mexico are also safe to eat.

It should give consumers confidence that all types of tomatoes grown in most states have not been associated with the outbreak (for the FDA’s list, visit www.fda.gov/oc/opacom/hottopics/tomatoes.html). If you are not sure about the source of your tomatoes or fresh tomato products such as salsa, check with the retailer or product manufacturer. The FDA warns that tomatoes from unknown sources should not be eaten.

What you should know about salmonella

Salmonella can thrive in raw food that is not kept to minimum cold storage and cooking temperatures (see FDA’s recommendations at www.fsis.usda.gov/FactSheets/Salmonella_Questions_&_Answers). Cooking to proper heat (145°F) will kill most salmonella, so concerns are primarily about raw or undercooked foods. Small amounts of bacteria are known to cause many cases of salmonella poisoning, most of which go unreported because the cases are mild and resolve without medical intervention.

A person can develop salmonella food poisoning from eating or drinking something contaminated with the bacteria or being in close contact with a contaminated human or animal. Salmonella may pass from an animal’s intestinal tract to its feces, ultimately ending up in soil where it may contaminate food. Infected humans may also spread salmonella to each other and contaminate food through improper hygiene. Raw meat, poultry, eggs, milk, and vegetables are food sources that have been known to become contaminated with salmonella.

Infection with salmonella may occur within hours or a couple of days after being exposed to the bacteria. Symptoms may include diarrhea, abdominal cramping, nausea, fever, muscle aches, headache, and others. If these symptoms develop, see a doctor. Most people improve without antibiotic treatment but if the condition spreads outside of the intestinal tract and becomes systemic they may need antibiotic treatment.

To help prevent the salmonella poisoning, remember the following:

• Wash hands before and after preparing food, and before eating.

• If you suspect you are infected with salmonella, do not prepare and serve food.

• Fully cook meat, poultry, and eggs.

• Buy food, including milk and vegetables, from reputable and high-quality sources where safe food-handling and hygiene are practiced.

• If you hear about new outbreaks, check with sources such as the FDA so you can make health decisions based on the best available information rather than hearsay.

“Tomatoes are an important part of the diet and are rich in antioxidants such as vitamins A and C, and lycopene, which have been linked to cancer prevention and other important health effects,” James Gerber, MS, DC, who teaches nutrition in several institutions of higher learning. So, take this opportunity to check your family’s food-handling practices and follow the FDA’s recommendations, but don’t stop eating tomatoes.

(Salmonellosis Outbreak in Certain Types of Tomatoes US Food and Drug Administration www.fda.gov/oc/opacom/hottopics/tomatoes.html)