Tomatoes Identified as Source of Salmonella

November 2006

State and Centers for Disease and Control Prevention (CDC) investigators found that tomatoes consumed in restaurants led to the recent salmonella outbreak in 21 states. In all, 183 cases have been reported to the CDC.

The Food and Drug Administration (FDA) does not believe a consumer warning needs to be issued for tomatoes since they are perishable and have a short shelf life. However, the FDA has issued consumer tips on how to reduce the risk of foodborne illnesses.

Buying Tips:

• Don’t purchase bruised or damaged produce.
• Make sure fresh cut produce is either refrigerated or on ice at the grocery store.
• Do not put your meats and seafood in the same bags with your fruits and vegetables.

Storage Tips:

• Refrigerate fresh fruits and vegetables at 40 degrees or below.
• Refrigerate your fruits and vegetable within two hours from purchase time.
• Keep your fridge at 40 degrees or below.

Preparation Tips:

• Wash your produce before you use it.
• Clean your hands before handling produce.
• Washing fruits and vegetables with soap or commercial produce washes is not recommended.
• Dry produce with a clean paper towel.

Read more about the Salmonella outbreak.

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