"The problem is that a single box of tomatoes may contain fruit from many farms in different parts of the country or the world."
Well then, to HELL with GLOBALIZATION, 'eh?
Also see: FDA Can't Find the Bad Food
"Should I eat that tomato?
At least 17 Massachusetts residents have been sickened by salmonella from raw tomatoes - part of a nationwide outbreak that has struck more than 750 people since April. Salmonella, which comes from animal waste and causes flu-like symptoms, is particularly dangerous for people whose immune systems have already been weakened by age or illness. The Globe's Neil Munshi spoke with Ken Lee, director of the Ohio State University Food Safety Center, about the possible causes of the outbreak, and what consumers should know to eat safely.
Q: What kinds of tomatoes are safe to eat?
A: Red roma, red plum, and round red tomatoes are on the contaminated list, but cherry, grape, and vine-on tomatoes are safe.
To be extra cautious, cook all tomatoes. But most grocers have been very responsible in only selling tomatoes that aren't implicated in the outbreak, Lee said. Canned goods and salsa - which is pasteurized - are also safe. The government has narrowed its search for the source of the outbreak to farms in Mexico and Florida, so you're safe if you avoid tomatoes from those areas. The problem is that a single box of tomatoes may contain fruit from many farms in different parts of the country or the world. The US Food and Drug administration, which regulates farms, may consider more clearly marking tomatoes with point-of-origin labels in light of this outbreak, Lee said.
Q: Is washing a tomato enough to kill the bacteria?
A: Always wash all fresh produce. But because the salmonella bacteria are on the inside of the tomato, simple washing won't do the trick on contaminated produce.
Q: How did the tomatoes become tainted?
A: Tomatoes are warm when they come off the vine, having been heated by the sun, and are cooled once they are picked, causing them to contract. This contraction, Lee said, may effectively suck all the bacteria and dirt on the surface of the tomato inside, through the stem and button areas. Scarred or bruised tomatoes should be avoided, as those are extra access points for the bacteria. Lee said studies have dismissed the idea that the bacteria could have traveled up into the plant through the roots.
It's not clear why the outbreak occurred now.
I'm sorry, but I'M NOT BUYING IT!!!
Wouldn't tomatoes have been INFECTED FOREVER?
This is the FIRST I'VE HEARD of salmonella in the tomatoes!!
And it goes INTO the tomato because of CONTRACTION!
Puh-leeze!
Talk about a BULLSHIT COVER UP!
Somebody, please, CHECK that IRRIGATION WATER, will ya?
Q: What are the symptoms of salmonella and how can they be distinguished from other illnesses?
A: The symptoms are similar to the flu, and can last four to seven days, just like the flu. Abdominal cramping, fever, and diarrhea will develop between 12 and 72 hours after eating contaminated tomatoes.
Lee said the outbreak is probably underreported, because people often can't remember what they ate yesterday, let alone three days ago, and so may simply think they have the flu.
Gotta love shit-headed AmeriKans, don't you?
So damn brain dead they CAN'T EVEN REMEMBER what they ate!!!!
I'll spell it out for you, 'murkns: S-H-I-T!!!
A: Grow produce at home. If that's impractical - and it often is - consumers should buy locally and be selective in their purchases. The final fallback, Lee said, is to cook all produce.
That's the way we ALL USED TO DO IT -- before the GREAT GLOBALISTS and THEIR PLANS came along!!!!
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