The FDA is alerting consumers nationwide, a move that ups the alert from just Texas and New Mexico, that a salmonellosis outbreak appears to be linked to consumption of certain types of raw red tomatoes and products containing raw red tomatoes. The bacteria causing the illnesses are Salmonella serotype Saintpaul, an uncommon type of Salmonella.
The specific type and source of tomatoes are under investigation. However, preliminary data suggest that raw red plum, raw red Roma, or raw round red tomatoes are the cause. At this time, FDA is advising U.S. consumers to limit their tomato consumption to those that are not the likely source of this outbreak.
Still deemed safe for consumption are cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, and tomatoes grown at home. (Yay! We have some growing in our garden)
Customers everywhere are advised to: Refrigerate within 2 hours or discard cut, peeled, or cooked tomatoes. Avoid purchasing bruised or damaged tomatoes and discard any that appear spoiled. Thoroughly wash all tomatoes under running water. 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.
Consumers should also be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole, and pico de gallo, are part of fillings for tortillas, and are used in other dishes.
Restaurants, grocery stores, and food service operators have been advised by the FDA not to offer for sale or service raw red plum, Roma, or red tomatoes and products made from these types of tomatoes unless they are certainly NOT contaminated.
Since mid April, there have been 145 reported cases of salmonellosis nationwide caused by Salmonella Saintpaul, this uncommon form of Salmonella. At least 23 hospitalizations have been reported. Salmonella can cause serious and sometimes fatal infections particularly in young children, frail or elderly people, and those with weakened immune systems. Healthy people often experience fever, diarrhea (which may be bloody), nausea, vomiting, and abdominal pain. In rare circumstances, the organism can get into the bloodstream and produce more severe illnesses.

Since mid-April, 145 persons infected with Salmonella
Saintpaul with the same genetic fingerprint have been identified in 16 states: Arizona (12 persons), California (1), Colorado (1), Connecticut (1), Idaho (2), Illinois (17), Indiana (1), Kansas (3), New Mexico (39), Oklahoma (3), Oregon (2), Texas (56 persons), Utah (1), Virginia (2), Washington (1), and Wisconsin (3). These were identified because clinical laboratories in all states send Salmonella strains from ill persons to their State public health laboratory for characterization. Among the 73 persons who have been interviewed, illnesses began between April 16 and May 27, 2008. Patients range in age from 1 to 82 years; 49% are female. At least 23 persons were hospitalized. No deaths have been reported. Page last modified: June 7, 2008
Content Source: National Center for Zoonotic, Vector-Borne, and Enteric Diseases (ZVED)
What is salmonella really?? Salmonella is a gram-negative, rod-shaped bacteria, they are microscopic living creatures that pass from the feces of people or animals to other people or other animals. Yuck. Scary. Careful Eating People.




Observe that you should never be in a bad mood when you cook, nor must you eat food cooked by someone who is in a bad mood, or even an indifferent one. A burger from a McDonald’s where the employees are a light, happy bunch can actually be better for you than a plate of organic brown rice from a vegetarian restaurant where the cook is bored or is angry at the manager.
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