State warns of salmonella outbreak involving uncooked tomatoes; recall likely
Jun 8th, 2008 by Fabio Moro
By T.M. Shultz
The Daily Courier
Tuesday, June 03, 2008
At least nine states, including Arizona, are reporting an outbreak of salmonella infections involving uncooked tomatoes.
So far the Yavapai County Health Department has not reported any cases in Yavapai County, but that could change at any time, said Michael Murphy, spokesman for the Arizona Department of Health Services.
“There are numerous suspect cases,” Murphy said.
So far a strain called Salmonella St. Paul has sickened five people from Maricopa, Pima, Apache and Coconino counties and sent one person to the hospital. No one has died, Murphy said.
The outbreak began in late April in Texas and New Mexico and then spread to Colorado, Idaho, Illinois, Indiana, Kansas, Utah and Arizona.
So far the St. Paul strain of salmonella has infected at least 70 people nationwide and hospitalized at least 17.
Until inspectors can find the source of the outbreak, the state has a simple recommendation: “Don’t eat tomatoes,” state public information officer Janey Pearl said.
She recommends that people wash them or cook them really well.
Once the Food and Drug Administration identifies the specific grower of the tainted tomatoes, officials likely will issue a tomato recall, said Kenneth Komatsu, state epidemiologist for the Arizona Department of Health Services.
“The Food and Drug Administration is tracing back from individual food histories to find the distributors, the growers and how they were contaminated,” Komatsu explained. “The FDA typically works with the stores, distributor and grower to conduct voluntary recalls.”
The Centers for Disease Control and Prevention and Arizona state health officials also are recommending people take the following steps:
• Do not eat raw Roma or red round tomatoes other than those sold attached to the vine or grown at home, especially if you are at increased risk of infection - this group includes infants, elderly people and those with impaired immune systems.
• Avoid buying bruised or damaged tomatoes and discard any that appear spoiled.
• Thoroughly wash all tomatoes under cool, running water.
• Refrigerate within two hours cut, peeled or cooked tomatoes, otherwise discard.
• Separate raw tomatoes from raw meats, seafood and other raw produce.
• Wash cutting boards, dishes, utensils and counter tops with hot water and soap when switching among food types.
• Cook tomatoes at 145 degrees Fahrenheit for at least 15 seconds to kill salmonella.
• Wash hands often, especially after going to the restroom, before preparing or serving food, and after changing a diaper.
Most people infected with salmonella develop diarrhea, fever and abdominal cramps within 12 to 72 hours. The illness usually lasts four to seven days, and most people recover without treatment. Some people may need hospitalization because of severe diarrhea.
Salmonella may spread from the intestines to the bloodstream and then to other body sites, and can cause death. In severe cases, antibiotic treatment may be necessary.
For more information visit the CDC website at www.cdc.gov/salmonella/saintpaul.
Contact the reporter at tshultz@prescottaz.com
