Salmonella and tomatoes: Q & A for consumers1

Many pressing questions about microbiological safety of fresh fruits and vegetables have arisen since the recent outbreak of salmonellosis linked to the consumption of tomatoes. These concerns are related, as well, to previous outbreaks of gastrointestinal illnesses caused by E. coli O157:H7, which were linked to leafy greens. The following draws upon recent published peer-reviewed research to address some of the most common of those questions. Q. Is eating fresh produce risky? Each of us on a daily basis comes into contact with various pathogens. To date, the most recent outbreak of produce-associated salmonellosis has been linked to about 300 cases in 23 states. Approximately 30 percent of people in these states report consuming fresh tomatoes on a daily basis. Therefore, one out of the 3.7 million people who consum