A recent outbreak of infections in Texas and New Mexico associated with Salmonella Saintpaul may have been caused by certain types of raw, red tomatoes. Investigations are underway to see if tomatoes are also the cause of similar infections reported in a number of other US states.
According to the Centers for Disease Control and Prevention (CDC), early investigations point to large tomatoes, including Roma and red round, as being the source.
As experts continue to try to accurately identify the specific tomatoes causing these infections, they have released the following guidelines for consumers…
* In New Mexico and Texas, until the source of the implicated tomatoes is determined,
o persons with increased risk of severe infection, including infants, elderly persons, and those with impaired immune systems, should not eat raw Roma or red round tomatoes other than those sold attached to the vine or grown at home, and
o persons who want to reduce their risk of Salmonella infection can avoid consuming raw Roma or red round tomatoes other than those sold attached to the vine or grown at home.
* 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.
The Canadian Food Inspection Agency (CFIA) and the Public Health Agency of Canada (PHAC) are also monitoring these investigations and will notify the public immediately if it is discovered that any of the affected tomatoes were exported to Canada.
Expanded Warning About Red Tomatoes | The Homemade Baby Food Recipes Blog
Tuesday 10th of June 2008
[...] Last week we posted here about the FDA’s concerns regarding certain red tomatoes (you can see the post here). [...]