The Food and Drug Administration has lifted its ban on tomatoes weeks after the fruits were said to be linked to the Salmonella Saintpaul, which sickened more than 1,200 people.
The FDA said it has determined that fresh tomatoes now available in the domestic market are not associated with the current outbreak. However, it is continuing to follow epidemiological and other evidence showing that raw jalapeño and serrano peppers available in stores now may be linked to the outbreak. People who are considered to be high risk — elderly persons, infants and people with impaired immune systems — should refrain from eating raw jalapeño and raw serrano peppers at this time.
I can’t believe the weather we are having lately. Here in zone 4/5 we are recovering from a serious heat wave. It’s the beginning of June and temperatures have passed 90 degrees. As I sip an icy cold lemonade and enjoy the air conditioning, it’s a good time to talk about hot-weather crops.
There are several vegetable plants that love hot weather. If you haven’t already, now would be a good time to plant them. If you have them already planted, be sure to water them regularly and check for wilt. You may also need to move them to a less sunny location to prevent them from drying out and wilting too quickly - especially if they are in containers.
Six hot-weather-loving plants every garden should have are: tomatoes, corn, hot peppers, beans, squash and cucumbers. All are easy to grow and will provide an abundance of veggies in mid- to late summer. Check the plant tags for complete instructions and be sure to mulch to conserve water and help the plants grow healthy.
The salmonella food poisoning first linked to uncooked tomatoes has spread now to 16 states, federal health officials said on Saturday.
“We’re seeing a steady increase,” Deborah Busemeyer, New Mexico Department of Health communications director, said.
Another 50 people have been made sick by the same Salmonella “Saintpaul” infection in Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, Oklahoma, Oregon, Utah, Virginia, Washington and Wisconsin, the federal Centers for Disease Control and Prevention reported. The source of the tomatoes causing illnesses has not been pinpointed. Health officials say cherry and grape tomatoes, tomatoes sold with the vine still attached, and home-grown tomatoes are likely not the source of the outbreak.
The CDC recommends that consumers:
- Refrigerate within 2 hours or discard cut, peeled or cooked tomatoes.
- Avoid purchasing bruised or damaged tomatoes, and throw away any that appear spoiled.
- Thoroughly wash tomatoes under running water.
- Keep tomatoes that will be consumed raw separate from raw meats, raw seafood, and raw produce items.
- Wash cutting boards, dishes, utensils and countertops with soap and hot water when switching between types of food products.
More information: FDA website
Photo: DruMcpherson.com
On Tuesday, an outbreak of salmonella food poisoning first linked to raw tomatoes has now been reported in nine states, according to U.S health officials.
Forty illnesses in Texas and New Mexico were confirmed by lab tests to be the same type of salmonella, right down to the genetic fingerprint. Texas and New Mexico health authorities and the Indian Health Service investigating the outbreak have linked those cases to uncooked, raw, large tomatoes.
Salmonella is a bacterial infection that lives in the intestinal tracts of humans and animals. It is usually transmitted to humans by the consumption of foods contaminated with animal feces. Symptoms include fever, diarrhea and abdominal cramps, which begin around 12 to 72 hours after infection. The illness can last for four to seven days, and many people who get it recover without treatment. However, severe infection and even death has been caused by salmonella. Infants, the elderly and people with weakened immune systems are at greatest risk for severe infections.
