During 2005 to 2006, 4 large multistate outbreaks of Salmonella infections associated with eating raw tomatoes at restaurants occurred in the United States.
The 4 outbreaks resulted in 459 culture-confirmed cases of salmonellosis in 21 states.
The Centers for Disease Control and Prevention: Morbidity and Mortality Weekly Report describes the epidemiologic, environmental, and laboratory investigations into these 4 outbreaks.
The outbreaks are listed by state and local health departments, national food safety agencies, and Centres for Disease Control.
|Methods of eradication of Salmonella in tomatoes is incomplete|
|Journal of the American Medical Association|
The results of these investigations determined that the tomatoes had been supplied to restaurants either whole or precut from tomato fields in Florida, Ohio, and Virginia.
These recurrent, large, multistate outbreaks emphasize the need to prevent Salmonella contamination of tomatoes early in the production and packing process.
The report finds that current knowledge of mechanisms for tomato contamination and methods of eradication of Salmonella in tomatoes is incomplete.
The investigators conclude that agricultural industry, food safety agencies, and public health agencies should make tomato-safety research a priority.