Resources
- Salmonellosis Outbreak in Certain Types of Tomatoes
- CDHD Disease Fact Sheet
- Information on safe handling of produce
- Tomato consumer page
- Updates from the Centers for Disease Control and Prevention
Contact
Nikole Sakata, MPH
Program Manager
208-327-8625
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June 10, 2008
Salmonella - Tomatoes
Answers to Your Questions about Salmonella
People should take precautions about eating specific types of tomatoes until more is learned about the salmonella outbreak concentrated in the southwest United States. At this time, the salmonella infections appear to be associated with raw tomatoes of the red round, red plum and Roma varieties.
The Central District Health Department and the Idaho Department of Health and Welfare recommend that if a consumer does not know where their red round, red plum or Roma tomatoes are grown, then they should probably cook these tomatoes before eating them to ensure their safety. Cherry tomatoes, grape tomatoes, all homegrown tomatoes, all canned tomatoes and all tomatoes sold with the vine attached are safe to eat.
The FDA has a list of states and countries from which Roma, red plum and round red tomatoes are safe to consume. (See Resources on this page) If you do not know where your round red, red plum or Roma tomatoes are from, then it is a good idea to cook the tomatoes for safety. Cooking them at 145 degrees F for 15 seconds will kill any salmonella bacteria that may be present.
To date two Idaho people have been sickened with the same salmonella strain that is circulating, primarily in Texas and New Mexico. There may also be a third person who became sick. Currently the State Department of Health & Welfare is investigating that case. If the case is confirmed, updates will be provided here.
Tomatoes are a very healthy food and a great source of Vitamins A and C, potassium and iron. By following a few food safety tips, you can enjoy and benefit from these healthy fruits:
- Avoid purchasing bruised or damaged tomatoes and discard any that appear spoiled.
- Thoroughly wash all tomatoes under running water.
- Refrigerate within 2 hours or discard cut, peeled, or cooked tomatoes.
- 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.
- Cook tomatoes at 145 degrees Fahrenheit for at least 15 seconds to kill salmonella.
- Wash your hands thoroughly and often with soap and warm water especially after going to the restroom, before preparing or serving food and after changing a diaper.
