Know Your Food Sources

Last week we discussed on this blog the benefits of growing your own food. One of the reasons this is such a good idea is because of food safety. In a trend that has become all too familiar, the story below outlines yet another case of tainted food that has sickened many. The recall of various food products has been occurring at record highs over the last few years. If it is not meat or poultry, it has commonly involved fruits and vegetables, as is the case in this story about contaminated tomatoes.

Unfortunately, it is difficult to trust the safety of anything in the commercial food supply these days. If at all possible, it is best to either grow your own, or to buy locally from farmers and producers of dairy, meats, and poultry (if you choose to eat them) who you trust and with whom you are familiar as far as their practices. Of course, organic is best, but if you cannot go organic, be sure to choose produce that is grown using clean, non-toxic sources of soil, water, and fertilizer. It is also a good idea to wash your food before eating it. Some tips are given in today's article regarding safety in the consumption and preparation of tomatoes, information that can be applied to all types of produce. There is nothing more pleasing to the palate and nourishing to the body than fresh, delicious produce, especially if you can be confidant that it is not polluted by any unwanted substances that may lead to illness, either in the short-term or later in life.


CDC Warns of Tainted Tomatoes
Tomatoes Spread Salmonella Food Poisoning in 9 States So Far

By Daniel J. DeNoonWebMD Health News
Reviewed by Louise Chang, MD

June 3, 2008 -- Tomatoes tainted with salmonella have sickened dozens of people in nine states, the CDC and FDA warn.

Roma and red round tomatoes appear to be the source of salmonella food poisonings that have sickened 21 people in Texas and 19 people in New Mexico. All of these people ate raw tomatoes.

At least 30 other people have come down with the same salmonella strain in Arizona, Colorado, Idaho, Illinois, Indiana, Kansas, and Utah. The CDC is investigating whether these cases, too, are linked to tomatoes.

So far, no deaths have been reported.

People began falling ill on April 23. The CDC says the outbreak is ongoing.

The CDC warns consumers in New Mexico and Texas to avoid Roma or red round tomatoes if they want to lower their risk of salmonella infection. In these states, elderly people, infants, and people with impaired immune systems should avoid these tomatoes until the outbreak is over.

The FDA says cherry tomatoes, grape tomatoes, tomatoes sold with the vine attached, and homegrown tomatoes are not implicated in the outbreak.

The CDC also advises:

Don't buy bruised or damaged tomatoes.

Thoroughly wash all tomatoes under running water.

All cut, peeled, or cooked tomatoes should be refrigerated within two hours or thrown out.

Tomatoes should be kept separate from raw meats, raw seafood, and other produce.

Wash cutting boards, utensils, dishes, and countertops with hot water and soap when switching between food products.

People infected with salmonella usually get diarrhea, fever, and abdominal cramps 12 to 72 hours after consuming a tainted product. Illness usually lasts four to seven days. Diagnosis depends on culture of a stool sample.

Most people recover without treatment. However, some people may develop severe infections that can be life threatening. Antibiotic treatment is usually necessary for severe salmonella infection.

The CDC and the FDA will be providing updates as the outbreak continues.

http://www.webmd.com/food-recipes/food-poisoning/news/20080603/cdc-warns-of-tainted-tomatoes?print=true