According to the Center for Disease Control and Prevention, since April at least 383 people in 30 states have been infected with a rare form of salmonella. The largest number of cases being in Texas, New Mexico and Illinois. Salmonella infection causes fever, diarrhea and vomiting, but it is usually not fatal, although it is most dangerous for infants, toddlers and the elderly. The nationwide outbreak has been linked to certain types of raw tomatoes, including red round, plum and Roma tomatoes. Health experts say the outbreak has not been linked to one single restaurant, grocery or retail chain.

Does this mean no more tomatoes on our BLTs to reduce the risk of becoming sick from salmonella? Well, not necessarily. The Food and Drug Administration is advising tomato-eaters to stick with cherry tomatoes and grape tomatoes. Tomatoes sold still attached to the vine appear to be the safest option. If you have the specific types of tomatoes associated with the outbreak, avoid handling them and throw them out or take them back to the place you bought them, including products containing these types of raw tomatoes (such as fresh guacamole and salsa). Processed canned tomatoes such as in spaghetti sauce are thought to be safe. Always wash all raw tomatoes thoroughly and also cut away the area attached to the plant, as well as the bottom on the other side. As for cooked tomatoes, 145 degrees is said to kill salmonella. On the other hand, if the cooked tomatoes were contaminated, the bacterium can easily spread to hands, utensils and even other foods.

Tomato seed and tomato plant sales have made quite the jump this year, with more and more people choosing to grow their own. To protect yourself and your family, the safest of all options is growing tomatoes in your own garden (and that can be fun, too!) This way, you can be certain where the tomatoes came from. For more information, go to: http://www.fda.gov/oc/opacom/hottopics/tomatoes.html

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