Tough Luck for Tomatoes

Article by Amy Bragagnini, MS, RD, CSO
Posted on June 12, 2008

A recent Salmonella outbreak has been linked to three types of tomatoes. Salmonella is a type of bacterium that lives in some animals, and can live in soil and water for months. The Food and Drug Administration has not yet determined the exact source of the outbreak, but they are warning people to avoid consuming and handling raw red round, raw red Roma, and raw red plum tomatoes. Consumers may continue to consume grape tomatoes, cherry tomatoes, tomatoes with the vine still attached, and tomatoes grown at home. In addition, the FDA has listed several states and countries that have been ruled out as the source of the contamination (www.fda.gov).

Fruits and vegetables are very important components to a healthy diet. The outbreak of Salmonella may scare people away from purchasing fresh produce, but if proper precautions are taken, you can reduce future risk of food born illness. When purchasing and consuming any type of fresh produce, first thoroughly examine it. Avoid any produce that is dented/bruised or spoiled. Precut produce in the grocery store must be refrigerated or packed in ice. In addition, make sure that your home refrigeration unit is set at 40 degrees Fahrenheit or below. In preparing fresh produce, first wash your hands in warm, soapy water for at least 20 seconds. All produce must be thoroughly washed under running water before preparation or consumption. Produce that is firm or that needs to be peeled should also be washed as well. Prevent cross contamination by washing knives, cutting boards and other utensils with warm soapy water between uses and make sure you have a clean dishtowel or paper towel to dry the kitchenware and produce. Store produce at 40 F or below and be sure to separate fresh fruits and vegetables from meats, poultry and seafood products.