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Yes we have no tomatoes

8 Jun 2008 | Print Version | Featured in: ChefsLine Live Alerts

The Tomato Scare 2008 looks pretty serious. The FDA has released information on an outbreak of salmonellosis (salmonella) nationwide due to consumption of certain types of raw red tomatoes and products containing raw red tomatoes. ChefsLine is reaching out to our own food safety expert to discuss this issue and report back with more decisive news.

We recommend that every home cook consider the FDA’s guidelines (see below) regarding which tomatoes to eat or not to eat. Uncertain about whether to eat or cook with your tomatoes? Uncertain about the FDA’s guidelines? If so, we suggest a call to their hotline or better yet, please do not eat raw or canned tomatoes right now.

Questions and Answers
http://www.cfsan.fda.gov/~dms/tomatqa.html

Information on the Outbreak

FDA Press Release is below
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01848.html

USDA Food Safety Hotline
Toll-Free Information Line: 1-888-SAFEFOOD (1-888-723-3366)

FDA News FOR IMMEDIATE RELEASE
June 7, 2008
Media Inquiries:
Kimberly Rawlings, 301-827-6253
Consumer Inquiries:
888-INFO-FDA

FDA Warns Consumers Nationwide Not to Eat Certain Types of Raw Red Tomatoes

The Food and Drug Administration is expanding its warning to consumers nationwide that a salmonellosis outbreak has been linked to consumption of certain raw red plum, red Roma, and red round tomatoes, and products containing these raw, red tomatoes.

FDA recommends that consumers not eat raw red Roma, raw red plum, raw red round tomatoes, or products that contain these types of raw red tomatoes unless the tomatoes are from the sources listed below. If unsure of where tomatoes are grown or harvested, consumers are encouraged to contact the store where the tomato purchase was made. Consumers should continue to eat cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, or tomatoes grown at home.

On June 5, using traceback and other distribution pattern information, FDA published a list of states, territories, and countries where tomatoes are grown and harvested which have not been associated with this outbreak. This updated list includes: Arkansas, California, Georgia, Hawaii, North Carolina, South Carolina, Tennessee, Texas, Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands, and Puerto Rico. The list is available at www.fda.gov/oc/opacom/hottopics/tomatoes.html#retailers. This list will be updated as more information becomes available.

FDA’s recommendation does not apply to the following tomatoes from any source: cherry, grape, and tomatoes sold with the vine still attached.

FDA recommends that retailers, restaurateurs, and food service operators not offer for sale and service raw red Roma, raw red plum, and raw red round tomatoes unless they are from the sources listed above. Cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, may continue to be offered from any source.

Since mid April, there have been 145 reported cases of salmonellosis caused by Salmonella Saintpaul nationwide, including at least 23 hospitalizations. States reporting illnesses linked to the outbreak include: Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, New Mexico, Oklahoma, Oregon, Texas, Utah, Virginia, Washington, and Wisconsin. Salmonella Saintpaul is an uncommon type of Salmonella.

Salmonella can cause serious and sometimes fatal infections particularly in young children, frail or elderly people, and those with weakened immune systems. Healthy persons often experience fever, diarrhea (which may be bloody), nausea, vomiting, and abdominal pain. In rare circumstances, the organism can get into the bloodstream and produce more severe illnesses. Consumers who have recently eaten raw tomatoes or foods containing raw tomatoes and are experiencing any of these symptoms should contact their health care provider. All Salmonella infections should be reported to state or local health authorities.

FDA recognizes that the source of the contaminated tomatoes may be limited to a single grower or packer or tomatoes from a specific geographic area. FDA also recognizes that there are many tomato crops across the country and in foreign countries that will be ready for harvest or will become ready in the coming months. In order to ensure that consumers can continue to enjoy tomatoes that are safe to eat, FDA is working diligently with the states, the Centers for Disease Control and Prevention, the Indian Health Service, and various food industry trade associations to quickly determine the source of the tomatoes associated with the outbreak.

FDA is taking these actions while the agency continues to investigate this outbreak with state and federal partners. Such actions are a key component of FDA’s Food Protection Plan, a scientific and risk-based approach to strengthen and protect the nation’s food supply.

FDA will continue to issue updates as more specific information becomes available.

Information on safe handling of produce can be found at
http://www.cfsan.fda.gov/~dms/prodsafe.html

Tomato consumer page can be found at
www.fda.gov/oc/opacom/hottopics/tomatoes.html

Updates from the Centers for Disease Control and Prevention can be found at
www.cdc.gov/

One Response for "Yes we have no tomatoes"

Chef Erika June 11th, 2008 at 3:40 pm
“Why are grape, cherry, & on-the-vine tomatoes considered safe from the outbreak?”

According to the FDA, it has to do with where the tomato was grown. Certain states and countries specialize in specific types of tomatoes. It is also possible that the states that produce most or all grape, cherry, & on the vine tomatoes have already been ruled out as the source of the contamination.

Here is a listing from the FDA of those states or countries that have been cleared as the possible source of the outbreak:

Alabama
Arkansas
California
Colorado
Delaware
Florida (counties of: Jackson, Gadsden, Leon, Jefferson, Madison, Suwannee, Hamilton, Hillsborough, Polk, Manatee, Hardee, DeSoto, Sarasota, Highlands, Pasco, Sumter, Citrus, Hernando, Charlotte)*
Georgia
Hawaii
Louisiana
Maine
Maryland
Minnesota
Mississippi
New Jersey
New York
Nebraska
North Carolina
Ohio
Pennsylvania
South Carolina
Tennessee
Texas
West Virginia
Wisconsin

Belgium
Canada
Dominican Republic
Guatemala
Israel
Netherlands
Puerto Rico

Generally speaking, however, grape, cherry & on-the-vine tomatoes from ANY source are currently considered safe and suitable for consumption.

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The Dinner Show with ChefsLine

22 May 2008 | Print Version | Featured in: ChefsLine Live Alerts

by Jenn Beisser

Gear up for a great party this weekend. Our guest today is Chef Ann Martin Rolke. Our goal is to uncover all of the mysteries of successful party planning in just 30 minutes featuring Ann’s menu, the “No-Chicken-Salad Texas Party Buffet.”

Listen online at www.blogtalkradio.com/chefsline.

Every Thursday at 5 pm EST

Call in to 646-716-9943

All of The Dinner Show episodes are available for download! Subscribe in ITunes.

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Chef Nate News

22 May 2008 | Print Version | Featured in: ChefsLine Live Alerts, Feature Articles

by Jenn Beisser

We hope you have had the opportunity to consult with Chef Nate about a dinner party on ChefsLine.

ChefsLine first introduced you to Chef Nate upon his return from Puerto Rico where he cooked with and has since introduced some unusual and exciting fruits and vegetables to ChefsLine members, CIA students, and diners in favorite restaurants around Washington DC. (See our Celebrate Puerto Rico Cooking Guide for the incredible photos and recipes!)

Always focused on how to incorporate authentic cooking techniques and ingredients into his own repertoire, Chef Nate is now helping our nation preserve and celebrate Native American cooking at the National Museum of the American Indian. Nate has shared an exclusive recipe with us to try at home - Slow Braised Wild Sturgeon with Wilted Watercress, Caramelized Fennel, and Himalayan Red Beans. The fish pictured for his recipe was caught just the day before off the coast of Washington State by Native American fishermen from Quinault Pride.

Chef Nate was also recently featured in D’Artagnan’s newsletter where he presents an exciting recipe, Pan-Roasted Squab with Morels. Nate is a big fan of the pigeon - he first cooked with it as an apprentice to the legendary Chef Lacroix of Fountain Restaurant at the Four Seasons Hotel in Philadelphia.

Congratulations Chef Nate to your success and thank you for always presenting our Cooking Blog readers with new and exciting ingredient and dish ideas!

Did you know that ChefsLine Premium Members are coached by Chef Nate one-on-one for their at-home dinner parties? Chef Nate is available by appointment AND on the culinary hotline. Join today and experience cooking live with a great chef!

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