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Posted By
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June 4, 2008, 9:53 pm
Flag as Inappropriate english_roses
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Subject
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Fresh tomatoes
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I'm sure some of you have heard that there have been a stream of cases of salmonella poisoning from fresh tomatoes this week. They still are unsure where they are coming from, possibly Texas. So please be careful. I know I have tossed all my fresh tomatoes from the store for the time being.
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Comments
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June 5, 2008, 12:52 am
Flag as Inappropriate rabscuttle says...
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Nice! I heard about this too. It remonded me of that salid e.coli outbreak a couple of years ago...
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June 5, 2008, 7:44 am
Flag as Inappropriate jimmys devoted says...
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I Hadnt heard. But here in East TN we buy only Grainger county tomatoes this time of year plus what we grow ourselves.
Thanks for teh ehads up, ill pass it along.
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June 5, 2008, 12:23 pm
Flag as Inappropriate Dogget says...
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Can salmonella not be washed off the tomatoes? We are expected to be able to wash it from our skin when we have handled poultry products, so why can it not be washed off?
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June 5, 2008, 2:54 pm
Flag as Inappropriate sicnarf says...
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I, too, was wondering if salmonella can be washed off tomatoes. There was a website that once stated that if you spray your tomatoes with a mixture of water and vinegar, the acidity of the vinegar would kill off the salmonella. Of course you'll want to rise off the mixture before you eat.
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June 6, 2008, 9:04 am
Flag as Inappropriate skatss says...
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I looked up how to prevent salmonella. If you cook the food to the right temperature you can kill it and I think that you can also kill it if the skin of the tomato is intact so it wasn't contaminated inside, and then wash the fruit in bleach and rinse it off well.
Cook to Safe Temperatures
Use a clean food thermometer when measuring the internal temperature of meat, poultry, casseroles, and other foods to make sure they have reached a safe minimum internal temperature:
Beef, veal, and lamb steaks, roasts, and chops to 145 °F.
All cuts of pork to 160 °F.
Ground beef, veal and lamb to 160 °F.
Egg dishes, casseroles to 160 °F.
All poultry should reach a safe minimum internal temperature of 165 °F.
Stuffed poultry is not recommended. Cook stuffing separately to 165 °F.
Leftovers to 165 °F.
Fish should reach 145 °F as measured with a food thermometer.
Bring sauces, soups, and gravy to a boil when reheating.
Reheat other leftovers thoroughly to at least 165 °F.
CHILL: Refrigerate Promptly
Keep food safe at home, refrigerate promptly and properly. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (1 hour if temperatures are above 90 °F).
Freezers should register 0 °F or below and refrigerators 40 °F or below.
Thaw food in the refrigerator, in cold water, or in the microwave. Foods should not be thawed at room temperature. Foods thawed in the microwave or in cold water must be cooked to a safe minimum internal temperature before refrigerating.
Marinate foods in the refrigerator.
Divide large amounts of leftovers into shallow containers for quick cooling in the refrigerator.
Don't pack the refrigerator. Cool air must circulate to keep food safe.
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June 7, 2008, 11:12 pm
Flag as Inappropriate Phinn says...
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This is about the third salmonella crisis already this year and it seems as if the FDA is seriously under-resourced to proactively deal with the situation.
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