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Don't Panic About Tomato Scare, Agency Says

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The Tampa Tribune

The Tampa Tribune

Published: June 17, 2008

DADE CITY - "You can't turn on the TV the past few days without hearing something about tomatoes and salmonella," says Family and Consumer Sciences agent Betsy Crisp, "Things have been changing almost daily and you just need to be alert - but do not panic."

Pasco County Cooperative Extension, a cooperative partnership made up of Pasco County government, the University of Florida/IFAS and the U.S. Department of Agriculture, wants residents to stay on top of the latest news concerning food safety.

The hottest topic for Pasco's Extension service is the safety of tomatoes since the Food and Drug Administration issued its warning to consumers nationwide that an outbreak of an uncommon salmonella, serotype Saintpaul, was linked to consumption of raw red plum, red Roma, round red tomatoes and products containing those raw tomatoes.

Tomatoes grown in Pasco have been cleared for consumption. In addition, tomatoes grown in the Florida counties of Jackson, Gadsden, Leon, Jefferson, Madison, Suwannee, Hamilton, Hillsborough, Polk, Manatee, Hardee, DeSoto, Sarasota, Highlands, Sumter, Citrus and Hernando are OK to eat, the FDA reports.

"In a home garden, one of the best things is you know what is going in the ground," said B.J. Jarvis, county Extension director and horticulture agent. "You can use the lowest toxicity chemical. You can have a truly vine-ripened tomato."

The best approach for consumers is to go over the basics for fruit and vegetable safety.

Use common sense when it comes to vegetables that are grown in the ground.

"Wash under running water and scrub with a brush if it has tough skin," Crisp advised. "Fruit sometimes falls down on the ground. There's a lot of 'stuff' in the ground. People may be infected and touching stuff, and not washing their hands, there is another opportunity for infection."

With summer beginning Saturday, it's watermelon season.

"Everyone is cutting into the watermelon," Crisp said. "Once you cut into a watermelon, it must be refrigerated within two hours."

As for tomatoes, products such as spaghetti sauce are fine for consumption. But consumers should be aware that raw tomatoes are often used in fresh salsa, guacamole and pico de gallo, are part of fillings for tortillas and are used in other dishes, a news release said.

Consumers who are unsure of the origin of the tomatoes they have in their home are encouraged to contact the place of purchase for that information. If consumers are unable to determine the source of the tomatoes, they should not be eaten, the FDA stated.

If someone suspects an illness is related to tainted tomatoes, Crisp suggests they contact the Pasco County Health Department.

"They're wonderful and they're the local link" to the Centers for Disease Control and Prevention.

"We have the safest food supply in the world, but people probably don't think it," because of the latest news, Crisp said.

For information, including how to report a tomato complaint, go to www.fda.gov/ or call the Pasco County Extension office, (352) 521-4288.

FOR INFORMATION

If you have questions or concerns about food safety, contact:

• The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).

• The Fight BAC! site at www.fightbac.org.

•Gateway to Government Food Safety Information at www.foodsafety.gov.

PRODUCE BUYING AND STORAGE

•Avoid purchasing produce that is bruised or damaged.

•When selecting fresh-cut produce (half a watermelon, bagged mixed salad greens, etc.), make sure it is refrigerated or surrounded by ice.

•Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.

•Some fruits and vegetables are more perishable than others (like strawberries, lettuce, herbs and mushrooms). They can be best maintained by storing in a clean refrigerator at 40 degrees or lower.

•All precut or peeled produce should be refrigerated within two hours to maintain quality and safety.

•Use a refrigerator thermometer to ensure your refrigerator is 40 degrees or lower.

PREPARATION TIPS

•Many precut, bagged items such as lettuce are prewashed, but wash it again just before use.

•Precut or prewashed produce in open bags should be washed before using.

•Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.

•Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks rotten should be discarded.

•All packaged/unpackaged fruits and vegetables should be thoroughly washed before eating. That includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmers market. Wash fruits and vegetables under running water just before eating, cutting or cooking.

•Even if you plan to peel the produce before eating, it is important to wash it first.

•Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.

•Scrub firm produce, such as melons and cucumbers, with a clean produce brush.

•Drying produce with a clean towel or paper towel may further reduce bacteria that may be present.

Source: Pasco County Extension Service

Pasco editor Mary Hitt McCoy contributed to this report.

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