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Still Tomato Misinformation Around, Expert Says

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SUNCOAST NEWS STAFF REPORT

Published: June 23, 2008

NEW PORT RICHEY -- There continues to be a lot of misinformation about alleged salmonella contamination of tomatoes, says a Pasco-based home economist, but she offering advice on how to cope.

"There is a lot of information coming out in newspapers and on television and it changes almost daily," Betsy Crisp, a family and consumer sciences specialist with Pasco County Cooperative Extension Service, said in a press release.

Problem tomatoes are being traced to a select few farms in Florida and Mexico, according to the latest update from the U.S. Food and Drug Administration, issued June 20, Crisp noted. Updates are posted on the FDA Web site.

According to the federal Center for Disease Control and Prevention, since mid-April there have been 552 reported cases of salmonellosis nationwide. The outbreak is being attributed to Salmonella Saintpaul, an uncommon form of the bacterium.

There have been at least 53 hospitalizations reported as a result, according to the CDC.
The FDA has cleared raw red plum, red Roma, and red round tomatoes harvested in Florida counties of Jackson, Gadsden, Leon, Jefferson, Madison, Suwannee, Hamilton, Hillsborough, Polk, Manatee, Hardee, DeSoto, Sarasota, Highlands, Pasco, Sumter, Citrus, Hernando and Charlotte.

Types of tomatoes not linked to any illnesses are cherry tomatoes, grape tomatoes, tomatoes with the vine still attached from all sources, or tomatoes grown at home are not linked to the outbreak and are considered safe to eat, Crisp said.

Crisp reminds people that fresh and canned tomatoes offer many vitamins and minerals without any saturated fat, cholesterol or much sodium.

In the meantime, University of Florida Institute of Food and Agricultural Sciences has developed a new publication to help answer questions about the recent Salmonella outbreak.

Called "Salmonella and Tomatoes: Q & A for Consumers," the 6-page publication can be downloaded from the IFAS Web site.

The publication is co-authored by Max Teplitski, UF assistant professor in the soil and water science department, and Keith Schneider, associate professor in the food sciences and human nutrition department.

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