A year after the U.S. Federal and Drug Administration launched its Tomato Safety Initiative in 2007, a massive outbreak of Salmonella Saintpaul was linked to tomato consumption, with over 800 confirmed cases of Salmonella poisoning, Reuters reported. The FDA continues to work on improving tomato safety, as tomatoes have been implicated in recurring Salmonella outbreaks.
Identification
Different strains of Salmonella bacteria are responsible for salmonellosis, a common food-borne illness responsible for about 400 deaths per year in the United States. Although Salmonella is primarily found on meat, poultry and animal products, the U.S. Department of Agriculture states it can also taint some fruits and vegetables. The Centers for Disease Control and Prevention notes that you cannot usually tell whether food is contaminated with Salmonella by taste, smell or appearance. Salmonella poisoning is usually diagnosed by testing a stool sample for presence of the bacteria, and sometimes with a blood test.
Effects
The CDC estimates that there are "1.4 million illnesses, 15,000 hospitalizations and 400 deaths from Salmonella infection in the United States every year." Children under 5 years old are more likely to get salmonellosis than adults, and more illnesses are reported in summer months.
The symptoms of salmonella poisoning are similar to most food-borne illnesses. They include diarrhea, abdominal pain, vomiting, nausea and a fever. While many healthy people fight off the infection and recover within a week, the very young and very old, or people who have weakened immune systems or are fighting another health condition, are more likely to get salmonella poisoning, and get sicker from it.
Types
The types of tomatoes tainted in the 2008 outbreak included Roma, plum and round red tomatoes, according to the CDC. Homegrown, cherry or grape tomatoes and those sold with the vines attached were not implicated in that outbreak.
Causes
The goal of the FDA's Tomato Safety Initiative is to look at the whole supply chain, from growing practices to packing, handling and shipping. Environmental concerns associated with tomato growing include how close livestock is kept to the tomato fields, because salmonella bacteria in manure can taint tomatoes, as can the water used for the crops. According to the June 2008 Reuters article, industry professionals estimate that up to 90 percent of tomatoes may be repacked after leaving the initial distribution point, and that suppliers often repackage tomatoes to comply with consumer requests. This is another potential source of contamination.
Prevention/Solution
The CDC recommends that consumers take several steps to avoid salmonella poisoning from tomatoes. Only purchase unblemished tomatoes, and refrigerate cut, peeled and cooked tomatoes, or any food made with tomatoes, within two hours. Wash them under running water. Don't allow cross-contamination of tomatoes with meat, and wash all utensils and cutting boards with hot, soapy water frequently while preparing food. If certain tomatoes have been identified as tainted with salmonella, don't assume they will be safe if cooked. The CDC cautions that people do not always cook food at high enough temperatures, or for long enough, to kill all the bacteria.
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