Here’s tomato update from the Marler blog:

The Food and Drug Administration (FDA) is alerting consumers in New Mexico and Texas that a salmonellosis outbreak appears to be linked to consumption of certain types of raw red tomatoes and products containing raw red tomatoes. The bacteria causing the illnesses are Salmonella serotype Saintpaul, an uncommon type of Salmonella.

Preliminary data suggest that raw red plum, red Roma, or round red tomatoes are the cause. At this time, consumers in New Mexico and Texas should limit their tomato consumption to tomatoes that have not been implicated in the outbreak. These include cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, and tomatoes grown at home.

From April 23 though June 1, 2008, there have been 57 reported cases of salmonellosis caused by Salmonella Saintpaul in New Mexico and Texas, including 17 hospitalizations. Approximately 30 reports of illness in Arizona, Colorado, Idaho, Illinois, Indiana, Kansas, and Utah are currently being investigated to determine whether they are also linked to tomatoes.

  • DDorothy

    Does cooking the tomatoes eleminate the bacteria? This is very important to me because I have a transplanted kidney.

  • Norman Masson

    People got sick and appear to be jumping to the conclusion that a tomatoe caused it.
    If you follow the information put out by the FDA and Center for Disease Control, you will notice that these agencies are unsure as to whether the tomatoes caused the illness or not.

  • I and several members of my family became ill after eating in a Mexican restaurant in Mobile, Alabama Sunday night. Salsa would appear to be the culprit.