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Tomato Safety Tips Offered

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SUNCOAST NEWS STAFF REPORT

Published: June 16, 2008

NEW PORT RICHEY "You can't turn on the TV the past few days without hearing something about tomatoes and salmonella" Betsy Crisp, Pasco County Extension family and consumer sciences agent, said in a press release.

"Things have been changing almost daily and you just need to be alert – but do not panic."
Since mid April, there have been 228 reported cases of salmonellosis (nationwide) caused by Salmonella Saintpaul, an uncommon form of Salmonella. At least 25 hospitalizations have been reported.

Crisp also issued some tips for buying produce and storing produce to increase odds against food-borne illnesses.

"We continue to have the safest food supply in the world but it takes everyone practicing food safety to keep it that way," Crisp commented.

For more information or to report a tomato complaint, visit the FDA Web site or call the Pasco County Extension office at 352-521-4288.

The federal Food and Drug Administration has issued a warning to consumers nationwide that the outbreak of Salmonella has been linked to consumption of raw red plum, red Roma, round red tomatoes, and products containing these raw tomatoes.

Types of tomatoes that are not linked to any illnesses are cherry tomatoes, grape tomatoes, and tomatoes with the vine still attached.

Consumers unsure of the origin of their tomatoes should contact the store where they bought the produce. If consumers are unable to determine the source of the tomatoes, they should not be eaten.
Also, raw tomatoes are often used in the preparation of fresh salsa, guacamole, and pico de gallo, are part of fillings for tortillas, and are used in other dishes as well.

Restaurants, grocery stores, and food service operators have been advised by the FDA not to offer for sale or service raw red plum, Roma, or red tomatoes and products made from these types of tomatoes unless they are from one of the areas listed above.

The FDA has cleared tomatoes produced in Florida counties of Jackson, Gadsden, Leon, Jefferson, Madison, Suwannee, Hamilton, Hillsborough, Polk, Manatee, Hardee, DeSoto, Sarasota, Highlands, Pasco, Sumter, Citrus, Hernando and Charlotte. Shipments of tomatoes harvested in these counties are acceptable with a certificate issued by the Florida Department of Agriculture and Consumer Services.

Indiana, New Mexico and Baja California recently have been added to a long list of regions not associated with the outbreak.

As of Saturday, FDA had determined tomatoes produced in these states and countries are not associated with the outbreak: Alabama, Alaska, Arkansas, California, Colorado, Delaware, the aforementioned Florida counties, Georgia, Hawaii, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, New Hampshire, New Jersey, New Mexico, New York, Nebraska, North Carolina, Ohio, Pennsylvania, South Carolina, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia and Wisconsin, as well as countries or regions of Baja California (Norte), Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands and Puerto Rico. Any exported Baja California tomatoes should have a certificate issued by the Secretaria de Fomento Agropecuario del Gobierno del Estado de Baja California.

Tips for buying produce

Crisp offered hints on buying fruits and vegetables.
Avoid purchasing produce that is bruised or damaged, she said.
Freshly cut produce, such as half a watermelon or bagged mixed salad greens, should be refrigerated at the store or surrounded by ice.

Fresh fruits and vegetables should be bagged separately from meat, poultry and seafood products at the store.

Some fruits and vegetables are more perishable than others, Crisp observed, such as strawberries, lettuce, herbs and mushrooms. They can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below.

All pre-cut or peeled produce should be refrigerated within two hours to maintain both quality and safety.

Crisp recommends using a refrigerator thermometer to make sure the refrigerator is set 40° F or below.

Preparation tips

Even though many pre-cut, bagged produce items like lettuce have been washed, Crisp urges people to wash the produce again just before it's used as an extra measure of caution.
People should wash their hands for 20 seconds with warm water and soap before and after preparing fresh produce.

Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing or eating, Crisp advises. Produce that looks rotten should be discarded.

All packaged or unpackaged fruits and vegetables should be thoroughly washed before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market. Wash fruits and vegetables under running water just before eating, cutting or cooking.

Even if you plan to peel the produce before eating, it is still important to wash it first.
Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.

Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Several steps can avoid cross-contamination of foods, Crisp added.

Wash cutting boards, dishes, utensils and counter tops with hot water and soap between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked, Crisp pointed out. If a plastic or other non-porous cutting board is used, run them through the dishwasher after use.

For added protection, kitchen sanitizers can be used on cutting boards and counter tops periodically. Try a solution of one teaspoon of chlorine bleach to one quart of water.

Wash hands often before, during, and after preparing food, Crisp emphasized.

Keep fruits and vegetables that will be eaten raw separate from raw meat, poultry or seafood and from kitchen utensils used for those products.

More contact info

People with questions or concerns about food safety also can contact:

• The U.S. Department of Agriculture Meat and Poultry Hotline at 1-888-674-6854.

• Gateway to Government Food Safety Information Web site.

Or call the local Extension Service office at 352-521-4288.

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