Salmonella saintpaul on tomatoes...er, fresh salsa...er, we're not exactly sure yet.
Following up of previous reports - Are local tomatoes safe? and Tomato Update, the current outbreak of Salmonella saintpaul is continuing. Since April, 922 persons have been sickened by Salmonella saintpaul. The likely source are red raw tomatoes, red Roma or Plum tomatoes. However, the CDC and FDA are now suggesting that the source of contamination may not be tomatoes, but rather a fresh food item such as salsa made with fresh tomatoes.
The map, from the CDC as of July 3, 2008, illustrates the distribution of the cases of Salmonellosis across the country. Most of the cases are in Texas, New Mexico and Illinois. The most recent CDC update is available. The outbreak is continuing. Since June 1, 2008, 210 cases have been reported, which indicates that the contamination is continuing.
To date, NO CASES have been found in Hawaii.
News reports are now suggesting that the source of the contamination might be products made with fresh tomatoes such as salsa.. The CDC and state health officials are investigating clusters of people who became ill and ate at 29 different restaurants. Most reported eating foods commonly served with tomatoes. Most appear to have been restaurants that featured Mexican food. The FDA update as of July 3, 2008 is available.
The Barfblog, the Marler Blog and eFoodAlert.com all have regular updates on the outbreak.
Of greater concern is the ongoing ground beef recall from Nebraska Beef contaminated with E. coli O157:H7.
Preparing Ground Beef For Safe Consumption
USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160°F.
Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.
The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90°F. Refrigerate cooked meat and poultry within two hours after cooking.