June 16, 2008

Tomatoes in the News

          Salmonella and tomatoes are not typically partners when it comes to food borne illness but a recent salmonellosis break has been linked to certain raw red plum, red Roma, red round tomatoes, and products containing these raw tomatoes.  Foods contaminated with salmonella are often of animal origin, such as beef, poultry, milk, or eggs, but any food, including vegetables, may become contaminated.  Since mid-April, there have been 145 reported cases in the U.S. of salmonellosis. States reporting illnesses linked to the outbreak include Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, New Mexico, Oklahoma, Oregon, Texas, Utah, Virginia, Washington, and Wisconsin.

          Salmonella food poisoning is a bacterial food poisoning caused by the Salmonella bacterium. Salmonella are microscopic living creatures that pass from the feces of people or animals to other people or other animals. Salmonella germs have been known to cause illness for over 100 years. They were discovered by an American scientist named Salmon, for whom they are named. Salmonella results in the swelling of the lining of the stomach and intestines (gastroenteritis).  Even normally hhealthy individuals often experience fever, diarrhea (which may be bloody), nausea, vomiting, and abdominal pain.  Salmonella can cause serious and sometimes fatal infections particularly in young children, frail or elderly people, and those with weakened immune systems. In rare circumstances, the organism can get into the bloodstream and produce more severe illnesses.

            Salmonella infection occurs when Salmonella bacteria are ingested. Improperly handled or undercooked poultry and eggs are the foods which most frequently cause Salmonella food poisoning.  Salmonella food poisoning can also occur when someone drinks unpasteurized milk or eats undercooked chicken or eggs, or salad dressings or desserts which contain raw eggs. Even if Salmonella-containing foods such as chicken are thoroughly cooked, any food can become cross-contaminated during preparation if conditions and equipment for food preparation are unsanitary.  Raw fruits and vegetables contaminated during slicing have also been implicated in several foodborne outbreaks, as have foods contaminated by food handlers who did not adhere to proper hygienic practices.

           In addition, children have become ill after playing with pet turtles or iguanas, and then eating without washing their hands. Because the bacteria are shed in the feces for weeks after infection with Salmonella, improper hygiene can allow such a carrier to spread the infection to others.

          The serious of Salmonella poisoning has led several fast-food chains – McDonalds, Taco Bell Corp. and Chipotle Mexican Grill - to stop serving tomatoes and for the Food and Drug Administration to issue a recommendation that consumers not eat raw red Roma, raw red plum, raw red round tomatoes, or products that contain these types of raw red tomatoes unless the tomatoes are from Arkansas, California, Georgia, Hawaii, North Carolina, South Carolina, Tennessee, Texas, Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands or Puerto Rico.  Consumers can double-check the list of approved sources at - www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers.

          Consumers can continue to enjoy eating cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, or tomatoes grown at home.

           In order to ensure that consumers can continue to enjoy tomatoes that are safe to eat, the FDA is working diligently with the states, the Centers for Disease Control and Prevention, the Indian Health Service, and various food industry trade associations to quickly determine the source of the tomatoes associated with the outbreak.

          While checking where your tomatoes were grown is an important step for consumer safety during the current Salmonella outbreak, there are several preventative steps to keep in mind at all times.

          - Because foods of animal origin may be contaminated with Salmonella, people should not eat raw eggs or meat. Raw eggs may be unrecognized in some foods, such as homemade Hollandaise sauce, Caesar and other homemade salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.

          - As thorough cooking kills Salmonella, all poultry and meat, including hamburgers, should be well-cooked – no pink in the middle.  For safety sakes, consumers should not consume raw or unpasteurized milk or other dairy products.  If you are served undercooked meat, poultry or eggs in a restaurant, don't hesitate to send it back to the kitchen for further cooking.

          - Always wash your hands with soap after going to the bathroom and before preparing food.  Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry. Produce should be thoroughly washed under running water.

          - Use different cutting boards and knives for preparing different foods.

Change the kitchen dishcloth every day. Wash dishcloths in water that is at least 60^oC

          - Be particularly careful with foods prepared for infants, the elderly, and those with compromised immune systems.