Tuesday, June 10, 2008
Wow, I didn't know I was taking my abdominal comfort and possibly life into my own hands when I made that tomato salad yesterday.
Little did I know, as I sliced and doctored, that salmonella-carrying tomatoes had already afflicted 145 people, and that Connecticut and Massachussetts, both pretty close to NY, were prime suspects.
My questions: Why is this happening just in restaurants? And how is the salmonella getting onto the tomatoes? The mind wanders to some unpleasant possibilities...
And why now, right at the beginning of tomato sandwich season?
This is from NPR:
For now, the FDA advises the following:
— Cherry, grape and homegrown tomatoes, and tomatoes sold with vines still attached are considered safe.
— Avoid raw Roma, plum and red-round tomatoes.
— Avoid fresh salsa, guacamole and pico de gallo, which often contain raw tomatoes.
— Safety experts say it's not possible to reliably wash off salmonella. But cooking tomatoes will destroy the bacteria.