FDA News
FOR IMMEDIATE RELEASE
June 3, 2008
Media Inquiries:
Michael Herndon, 301-827-6242
Consumer Inquiries:
888-INFO-FDA



FDA Warns Consumers in New Mexico and Texas Not to Eat Certain Types of Raw
Red Tomatoes
The Food and Drug Administration is alerting consumers in New Mexico and
Texas that a salmonellosis outbreak appears to be linked to consumption of
certain types of raw red tomatoes and products containing raw red tomatoes.
The bacteria causing the illnesses are Salmonella serotype Saintpaul, an
uncommon type of Salmonella.

The specific type and source of tomatoes are under investigation. However,
preliminary data suggest that raw red plum, red Roma, or round red tomatoes
are the cause. At this time, consumers in New Mexico and Texas should limit
their tomato consumption to tomatoes that have not been implicated in the
outbreak. These include cherry tomatoes, grape tomatoes, tomatoes sold with
the vine still attached, and tomatoes grown at home.

Salmonella can cause serious and sometimes fatal infections particularly in
young children, frail or elderly people, and those with weakened immune
systems. Healthy persons often experience fever, diarrhea (which may be
bloody), nausea, vomiting, and abdominal pain. In rare circumstances, the
organism can get into the bloodstream and produce more severe illnesses.
Consumers in New Mexico and Texas who have recently eaten raw tomatoes or
foods containing raw tomatoes and are experiencing any of these symptoms
should contact their health care provider. All Salmonella infections should
be reported to state or local health authorities.

From April 23 though June 1, 2008, there have been 57 reported cases of
salmonellosis caused by Salmonella Saintpaul in New Mexico and Texas,
including 17 hospitalizations. Approximately 30 reports of illness in
Arizona, Colorado, Idaho, Illinois, Indiana, Kansas, and Utah are currently
being investigated to determine whether they are also linked to tomatoes.
There are no reported deaths.

FDA recognizes that the source of the contaminated tomatoes may be limited
to a single grower or packer or tomatoes from a specific geographic area.
FDA also recognizes that there are many tomato crops across the country and
in foreign countries that are just becoming ready for harvest or will become
ready in the coming months. In order to ensure that consumers can continue
to enjoy tomatoes that are safe to eat, FDA is working diligently with the
states, the Centers for Disease Control and Prevention, the Indian Health
Service, and various food industry trade associations to quickly determine
the source and type of the contaminated tomatoes. As more information
becomes available, FDA will update this warning.

Last year FDA began a multi-year Tomato Safety Initiative to reduce the
incidence of tomato-related foodborne illness. The Initiative is a
collaborative effort between FDA and the state health and agriculture
departments in Virginia and Florida, in cooperation with several
universities and members of the produce industry.

A key element of the Food Protection Plan -- a scientific and a risk-based
approach to strengthen and protect the nation's food supply-is prevention.
FDA encourages producers to critically reexamine their operations and apply
the scientific principles and regulations established decades ago to provide
a safe product for the consumer.

Information on safe handling of produce can be found at
www.cfsan.fda.gov/~dms/prodsafe.html.

Tomato consumer page can be found at
http://www.fda.gov/oc/opacom/hottopics/tomatoes.html

Updates from the Centers for Disease Control and Prevention can be found at
http://www.cdc.gov/

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