Guide Note
In June 2008 an outbreak of a rare type of salmonella prompted the recall of several types of raw tomatoes across the United States. Investigators traced the source to red plum, red Roma and round red tomatoes, though the exact origin of the outbreak remained unknown. 1
On June 27, 2008, Food and Drug Administration (FDA) officials said "There is a strong epidemiological association with tomatoes," but they are "looking into other ingredients."
On July 17, 2008, the FDA declared it was once again safe to eat tomatoes, however, consumers with weakened immune systems are cautioned to avoid certain peppers.2
Fast Facts
- Type of salmonella: Salmonella saintpaul3
- States affected: 364
- Infected: At least 8104
- No confirmed deaths from outbreak2
- Safe tomatoes: Cherry tomatoes, grape tomatoes, tomatoes with vine attached, home-grown tomatoes
- Safe tomato source states: Alabama, Arkansas, California, Colorado, Delaware, Georgia, Hawaii, Louisiana, Maine, Maryland, Minnesota, Mississippi, New Jersey, New York, Nebraska, North Carolina, Ohio, Pennsylvania, South Carolina, Tennessee, Texas, West Virginia, Wisconsin1
- Safe tomato source countries: Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands, Puerto Rico1
Salmonella Facts
- Bacteria
- Lives in mammalian intestinal tract
- Transmission: Eating food contaminated with feces
- Illness starts 12-72 hours after infection
- Illness duration: Four to seven days
- Symptoms: Fever, diarrhea, abdominal cramps
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