Raw Tomatoes Linked to Salmonella
By Michelle Fabio
Recent reports by the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) have warned that some outbreaks of salmonella infections over the past fifteen years have been linked to raw tomatoes.
While the overall odds are low that you would contract salmonella infections from raw tomatoes, the CDC estimates that there may have been up to 79,000 such illnesses from twelve multi-state outbreaks since 1990.
Since the chance is there, according to the CDC, you should always follow these precautions when handling raw tomatoes:
• Don’t buy bruised or damaged tomatoes.
• Wash all tomatoes thoroughly just before eating.
• Refrigerate cut, peeled, or cooked tomatoes within 2 hours, or discard them.
• Separate cut tomatoes from raw, unwashed produce items, raw meats, and raw seafood.
Indeed, by following these tips, you are not only greatly decreasing your risk of contracting salmonella from raw tomatoes but also maximizing the flavor of your tomatoes—you should really think of these, then, as Raw Tomato Rules as opposed to simply guidelines.
June 4th, 2008 at 8:35 am
[...] For those who will continue to eat tomatoes, you can reduce your risk of contracting salmonella poisoning by following these tips, which we shared with you a few months ago in Raw Tomatoes Linked to Salmonella: [...]
September 4th, 2008 at 11:41 pm
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