Tomatoes cause salmonella outbreak

The Food and Drug Administration on June 3 issued an alert that a Salmonella outbreak appears to be linked to consumption of certain types of raw tomatoes and products made of raw red tomatoes.

THURSDAY June 5, 2008 (foodconsumer.org) -- The Food and Drug Administration on June 3 issued an alert that a Salmonella outbreak appears to be linked to consumption of certain types of raw tomatoes and products made of raw red tomatoes.

The bacteria of concern are an uncommon type of Salmonella known as S. Saintpaul.

Earlier on May 31, the New Mexico Department of Health in Santa Fe announced that the Salmonella outbreak resulted in 31 cases of illness in the state, which was apparently associated with consumption of uncooked tomatoes.

On June 3, Arizona also reported at least 5 cases of illness including one hospitalization. Other cases were still under investigation.

Although the specific type and source of tomatoes are still being investigated, the FDA said preliminary data indicated that raw red plum, red Roma, or round red tomatoes are likely the culprit.

Round red tomato implicated in outbreak. Credit: FDA

FDA cautioned consumers in New Mexico and Texas to limit their tomato consumption to tomatoes that have not been implicated in the outbreak including cherry tomatoes, grape tomatoes, tomatoes sold with the vine attached and tomatoes grown at home.   

Red plum tomato implicated in outbreak. Credit: FDA

In response to the outbreak of Salmonella, Albertsons stores in New Mexico and El Paso voluntarily pulled the suspected tomatoes from their shelves, according to Las Cruces Sun News, which reported that seven Doña Ana County residents got sick after eating tainted tomatoes.

Also, H.E. Butt Grocery Co. and Whole Foods Markets Inc. were recalling fresh Roma and large field-grown round tomatoes, the Austin Business Journal reported on June 4. HEB withdrew suspected products from all stores in 150 communities in Texas and Mexico. Whole Foods has reportedly voluntarily pulled tomatoes without vines attached from the shelves of its more than 290 stores.

The Centers for Disease Control and Prevention (CDC) cautioned that "consumers should be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole, or pico de gallo, and in tortillas or other food products."

From April 23 through June 1, 2008, 57 cases of salmonellosis caused by Salmonella Saintpaul had been reported in New Mexico and Texas and 17 people were hospitalized. About 30 cases were also reported in other states including Arizona, Colorado, Idaho, Illinois, Indiana, Kansa, and Utah, but it remained unknown whether these cases were linked to the consumption of tomatoes. No deaths were reported in the outbreak.

The CDC updated the outbreak on June 4 saying that 57 persons in Texas and 33 in New Mexico were reportedly infected with S. Saintpaul with the same genetic fingerprint. Based on interviews with 38 persons, the illnesses began April 23 and May 27, 2008. No deaths were reported.

Salmonella can cause serious and sometimes fatal infections, particularly in young children, the elderly, and those with compromised immune systems such as HIV/AIDS patients and cancer patients. The pathogenic bacteria cause fever, diarrhea, nausea, vomiting, and abdominal pain 2 to 72 hours after infection. The illness often lasts 4 to 7 days. In rare cases this microbe can get into the bloodstream, causing a deadly condition.

The FDA said the problematic tomatoes may come from a single grower or packer or a specific geographic area. But the agency has not been able to identify the source yet.

The current Salmonella outbreak is not the first that is associated with the consumption of tomatoes. In the past ten years, tomato-associated outbreaks have occurred from the Eastern shore of Virginia and from Florida. Outbreaks were also reported in Georgia, South Carolina, Ohio, and California.

By Sue Mueller, and edited by Heather Kelley.
published on foodconsumer.org on Jun 5, 2008 - 9:01:10 AM