More than two weeks after public health officials in the United States issued a warning to consumers against eating certain types of tomatoes linked to more than 800 cases of salmonella infection, the source of the tainted tomatoes remains a mystery.

The particular strain causing illness in the last two months, S. saintpaul, is rather rare but that isn’t helping solve the mystery of its origin or how it got into the tomatoes.  Since mid-April, 810 consumers in 36 states have fallen ill with bacterial infection that produces symptoms of fever, abdominal pain, and bloody diarrhea.  Many other cases are suspected but only these have been confirmed.

Epidemiologists at the US Centers for Disease Control and Prevention (CDC) say they see a strong association between illness and tomatoes but are exploring other possibilities with an open mind.  Many consumers who became ill did so after eating salsa and guacamole that contained fresh tomatoes.

The US Food and Drug Administration (FDA) has compiled a list of areas from which all tomatoes are considered safe, including the red round, red plum, and Roma tomatoes that are the subject of the earlier warning to avoid.  Grape and cherry tomatoes and tomatoes sold with a segment of the vine still attached have never been a cause for concern and their safety remains unquestioned, regardless of origin.

Southern Florida and Mexico have become the main focus of investigation as these areas were active in harvesting tomatoes when the outbreaks first began.  However, analysis of more than 1,700 samples from farms, warehouses, and packing sheds in these areas have all tested negative for this particular strain of salmonella.

Officials think the rapidly growing number of cases reported is in response to increased public awareness of the outbreaks.  Until the source of the contaminant is located, American consumers are advised to purchase tomatoes only from areas that have been cleared in this on-going investigation.

Source: Washington Post