The Food and Drug Administration has issued several warnings recently about a Salmonella outbreak that has been linked to the consumption of certain raw red tomatoes.
Since mid-April, the CDC reported that at least 167 people in 17 states have been infected with Salmonella, 23 of which were hospitalized with Salmonella Saintpaul, an uncommon strain of Salmonella (The CDC states that the true number of people affected by the salmonella outbreak may be higher, because cases aren’t always reported immediately)
However, before you decide to eliminate everything tomato-related from your life, the FDA says it is fine to keep eating the following types of tomatoes: cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, homegrown tomatoes, or tomatoes that are from states which have not been linked to the outbreak. If you are not sure where your tomatoes came from, the FDA suggests calling the store where you bought the produce. If you are still unsure, the FDA urges consumers to then simply avoid eating the tomato.
These tomato warnings also apply to all restaurants and grocery stores, both in the produce aisle and in recipes. So far, McDonald’s, Burger King, Wal-Mart, Kroger, Outback Steakhouse, Winn-Dixie, and Taco Bell are among the companies pulling suspect tomatoes.
In addition to steps taken by the government agencies to keep produce safe, the FDA published the following tips for reducing the risk of food borne illnesses from fresh produce:
1. Buying: Purchase produce that is not bruised or damaged. Also, bag produce separately from other groceries.
2. Storage: Certain produce should be kept refrigerated, including strawberries, lettuce, herbs, mushrooms, and other perishable fruits and vegetables.
3. Preparation: Produce should be thoroughly washed with running water and manicured before cutting, cooking or eating.
4. Separation: Keep fruits and vegetables that will be eaten raw separate from other foods, such as raw meat, poultry, or seafood, and from kitchen utensils used for those products. Also, areas and surfaces used for preparing meats should be washed with soap and hot water before using for vegetables – such as cutting boards, dishes, utensils, and counter tops.
Salmonella bacteria can cause diarrhea, fever, nausea, and abdominal pain. Serious and potentially fatal cases are more likely in young children, frail or elderly people, and people with weak immune systems. For more information about Salmonella, click here.
Also check out Illinois Department of Public Health
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