Salmonella Still a Problem in Tomatoes

Salmonella Still a Problem in Tomatoes
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More than 500 people have now gotten sick eating salmonella-tainted tomatoes and health investigators looking for a source of the outbreak are now focusing on farms both in the U.S. and Mexico.

On this the first day of summer, many visitors to New York's Union Square Market are avoiding a popular summer staple - the tomato.

At least 552 people in 32 states have become sick after eating tomatoes carrying salmonella bacteria and the outbreak has still has not been contained.

"This is the largest tomato salmonella infections related with tomatoes since we've been keeping records since we have been keeping records in the late 60s," said Dr. Robert Tauxe.

"We sold may be about a thousand pounds of tomatoes same day last year," said Ron Binaghi. "This year we sold about 400 pounds of tomatoes."

Food safety inspectors are in Florida and Mexico this weekend trying to find the source.

"One of the things that they need to be able to do is have a system that would trace back to the farm when you have a problem like this," said Jaydee Hanson. "They don't have that system in place."

The salmonella scare, linked to raw plum, roma and common round tomatoes has virtually crippled many growers.

"We couldn't go and pick them in the field because we weren't sure if we were going to be able to sell them," said Bob Spencer. "You've got a lot of people hurtingand growers will continue to feel the pain."

As many restaurants are serving up their burgers with mustard, relish, onions, ketchup.

The Centers for Disease Control has these tips:
Refrigerate within two hours of cutting or peeling.
Avoid purchasing bruised or damaged tomatoes.
Thoroughly wash them under running water before eating.