Salmonella Outbreak Linked To Tomatoes

by Rick Howlett on June 9, 2008

Stores and restaurants across the region have been pulling some types of raw tomatoes from their shelves and menus following a salmonella outbreak that has sickened dozens of people nationwide, including one person in Indiana.

The Indiana State Health Department won’t say exactly where the salmonella infection occurred.     Spokesperson Jennifer Dunlap says as is the case in other states, the source of the bacteria appears to be large tomatoes, including the Roma and round red types.

“The Food and Drug Administration is advising consumers in Indiana and across the nation to limit their tomato consumption to cherry tomatoes, grape tomatoes, tomatoes sold with vines still attached to it, and tomatoes that you’ve grown at your own home,”  Dunlap said.

As of Monday afternoon, no salmonella cases linked to tomatoes had been confirmed in Kentucky.

Symptoms of salmonella infection include fever, diarrhea and abdominal cramps.    Most people recover after four to seven days, but the illness can be fatal in infants, the elderly and people with impaired immune systems.

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