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Salmonella Strain Contaminates Raw Tomatoes
June 09, 2008 03:15 PM
U.S. health officials are investigating a salmonella outbreak connected with certain types of tomatoes. So far, people in 16 states are affected.
30-Second Summary
Tracking down the source of the tomatoes blamed for this latest salmonella outbreak has proven difficult. Though, the Food and Drug Administration (FDA) believes that raw red round, red Roma and red plum tomatoes are carrying the salmonella strain currently making consumers sick.
A substantial number of food poisoning cases were reported in Texas and New Mexico. As the outbreak spread to other states, the FDA expanded its salmonella warning to include the entire nation.
The outbreak has forced restaurant chains and grocers to pull affected tomatoes from their shelves, and sparked a flurry of criticism against the FDA. Carol Tucker Foreman, a former assistant agriculture secretary for President Carter, said, “food safety has always been the poor stepchild of the FDA’s responsibilities.”
In 2006, spinach contaminated with E. coli sickened dozens of people and killed three. In 2007, 1.4 million people were infected with salmonella; many cases were food-related. Now, government representatives are calling for food safety reforms.
Salmonella is a bacteria that lives in the intestinal tracts of people and animals. Humans usually get salmonella by eating food contaminated with animal feces.
Even in healthy people, salmonella is “not something that you’d want,” said David Acheson, director of the FDA’s Food Safety and Security Staff. “It’s going to land you with two or three days of a lot of discomfort.”
Salmonella infection can be prevented by frequent hand washing when handling food, cooking foods thoroughly and avoiding cross-contamination.
A substantial number of food poisoning cases were reported in Texas and New Mexico. As the outbreak spread to other states, the FDA expanded its salmonella warning to include the entire nation.
The outbreak has forced restaurant chains and grocers to pull affected tomatoes from their shelves, and sparked a flurry of criticism against the FDA. Carol Tucker Foreman, a former assistant agriculture secretary for President Carter, said, “food safety has always been the poor stepchild of the FDA’s responsibilities.”
In 2006, spinach contaminated with E. coli sickened dozens of people and killed three. In 2007, 1.4 million people were infected with salmonella; many cases were food-related. Now, government representatives are calling for food safety reforms.
Salmonella is a bacteria that lives in the intestinal tracts of people and animals. Humans usually get salmonella by eating food contaminated with animal feces.
Even in healthy people, salmonella is “not something that you’d want,” said David Acheson, director of the FDA’s Food Safety and Security Staff. “It’s going to land you with two or three days of a lot of discomfort.”
Salmonella infection can be prevented by frequent hand washing when handling food, cooking foods thoroughly and avoiding cross-contamination.
Headline Links: Salmonella spreading on tomatoes
The communications director from the New Mexico Department of Health reported that officials were “seeing a steady increase” in the number of people sickened by salmonella. The incidence of cases and the rarity of the particular salmonella strain “suggest that the implicated tomatoes are distributed throughout the country,” according to CDC spokeswoman Arleen Porcell.
Source: The New York Times (free registration may be required)
The Food and Drug Administration has advised consumers that cherry and grape tomatoes, and those sold with the vine still attached, are safe to eat. Raw red plum, red round and Roma tomatoes shouldn’t be eaten unless they come from an approved list of safe providers that the FDA has prepared. View the list at the FDA Web site.
Source: Food and Drug Administration
Cooking tomatoes at 145 degrees for at least 15 seconds will likely kill salmonella bacteria, according to the Stevens Point Journal. Washing the tomatoes can help some, but tomatoes picked on hot days are placed in cold water to chill, which can draw salmonella bacteria into the food. Despite this fact, washing tomatoes is still a good precaution to take, warned David Acheson, director of the FDA’s Food Safety and Security Staff.
Source: Stevens Point Journal
Reactions: Restaurant menus and grocery stores affected
The salmonella outbreak has fast food restaurants and grocery store chains pulling tomatoes from their menus and shelves. “Strictly as a precaution, we are temporarily not serving tomatoes,” reported Will Bortz, a spokesman for Taco Bell. Most of the raw tomatoes consumed were used in fresh salsa, guacamole, pico de gallo and other dishes.
Source: Los Angeles Times (free registration may be required)
Opinion & Analysis: Calls for reform
The tomato problem has angered some lawmakers who say Congress has missed too many opportunities to improve the U.S. food safety system. “It is long past time for the federal government to act,” said Representative Rosa DeLauro, who encouraged Congress to move forward now with food safety reforms.
Source: Reuters
“The number of outbreaks of food-borne illnesses from both domestic and imported products over the past several years indicates that” the current method of handling food safety isn’t working, Carol Tucker Foreman, a former assistant agriculture secretary for President Carter, said. Both the Government Accountability Office and Tucker Foreman agree that the FDA and USDA should work together more to keep food safe.
Source: Houston Chronicle
Reference: Salmonella
People infected with salmonella will likely experience fever, diarrhea and abdominal cramps between 12 and 72 hours after infection. Generally, treatment is not required, but in cases where diarrhea is too severe, or the infection spreads from the intestines, antibiotics or IV fluids may be necessary.
Source: Centers for Disease Control and Prevention
The United States Department of Agriculture Food Safety and Inspection Service explains how cross-contamination of foods occurs and how to prevent the problem.
Source: United States Department of Agriculture
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