Investigation into source of Salmonella in tomatoes continues
Investigation into source of Salmonella in tomatoes continues
WASHINGTON -- Health investigators are focusing on tomatoes delivered to restaurants as the source of the Salmonella outbreak that has sickened more than 180 people in 21 states.
All evidence shows the outbreak is not ongoing, said Dr. David Acheson, chief medical officer of FDA's Center for Food Safety & Applied Nutrition. FDA did not send out a warning to consumers or ask the industry to remove products because the perishable items would no longer be in the market and as such would be unable to pose a further threat.
Some 22 people were hospitalized as a result of Salmonella Typhimurium, and two patients in Canada have become infected with the outbreak strain. No one has died as a result of this outbreak, and the majority of patients became ill during the last two weeks of September, said the Centers for Disease Control & Prevention.
Dr. Acheson said that FDA is now analyzing where the restaurants purchased the tomatoes and whether that information leads to common packers and farms. Investigators will need to track down restaurant suppliers -- a difficult task as restaurants often source from multiple suppliers to fill in for shortages -- and find common links in the distribution chain.
Health officials are focusing on three disease clusters in three states that may lend clues to the cause of the outbreak: fast-food patrons in Minnesota, deli customers in Massachusetts and Mexican restaurant customers in Connecticut.
A traceback of a bulk product will take time, especially if it is a product distributed to restaurants, said Kathy Means of the Produce Marketing Association. Restaurants often order tomatoes by color or size to assure consistency, and this means the items are repacked into boxes without their original labeling information.
"We've always known leafy greens were not the only issue and that tomatoes were out there," said Ms. Means. FDA had warned the tomato industry in 2004 that the industry needed to review its microbial food-safety hazard programs in light of continuing outbreaks associated with fresh lettuce and fresh tomatoes. The industry responded with new commodity-specific guidelines to improve Good Agricultural Practices in the field, greenhouse, packingshed and throughout the supply chain.
The produce industry said that the product under suspicion by FDA is not cherry or grape tomatoes but whole tomatoes used by the restaurants.
"We have some preliminary indications at this point on type and origin, but not enough data" to release to the public, said an FDA spokesperson.
Past outbreaks have shown that when restaurants across several states are involved, it points to contamination at the farm or during packing. Research has shown that Salmonellae can grow on tomato skin surfaces and infiltrate core tissues during tomato harvest, packing and transportation. Once tomatoes are contaminated, elimination of Salmonellae can be difficult, so preventing contamination is important.
The University of Georgia's Mike Doyle said that he fears the latest outbreak will push consumers away from eating fruits and vegetables. "It's important that the produce industry steps up to the plate and invests in its future before the consumer decides it is not worth the risk of eating produce," he said.
Dr. Doyle called on the industry to agree to a mix of mandatory regulations and institute validated interventions through all stages of the produce industry. "This will necessitate the development of additional effective interventions that presently do not exist."
From a retailer's perspective, the tomato issue is likely to result in "some serious repercussions, perhaps even ultimatums," he added.
While retailers have banded together to ask for tougher standards in the wake of the spinach contamination, the National Restaurant Association has decided to do the same.
The trade association agreed to form a Produce Safety Working Group last month and plans to develop new safety standards by the end of the year. Quality-assurance and food-science executives with the National Restaurant Association agreed in October that there was a need for restaurants to write new guidelines for suppliers in response to the recent outbreaks, said NRA spokesperson Annika Stensson. The goal is to have a basic outline for receiving produce by the end of the year, she added.
The University of Florida and the Florida Tomato Exchange are sponsoring a meeting later this month in Orlando, FL, to discuss the latest Salmonella outbreak.
All evidence shows the outbreak is not ongoing, said Dr. David Acheson, chief medical officer of FDA's Center for Food Safety & Applied Nutrition. FDA did not send out a warning to consumers or ask the industry to remove products because the perishable items would no longer be in the market and as such would be unable to pose a further threat.
Some 22 people were hospitalized as a result of Salmonella Typhimurium, and two patients in Canada have become infected with the outbreak strain. No one has died as a result of this outbreak, and the majority of patients became ill during the last two weeks of September, said the Centers for Disease Control & Prevention.
Dr. Acheson said that FDA is now analyzing where the restaurants purchased the tomatoes and whether that information leads to common packers and farms. Investigators will need to track down restaurant suppliers -- a difficult task as restaurants often source from multiple suppliers to fill in for shortages -- and find common links in the distribution chain.
Health officials are focusing on three disease clusters in three states that may lend clues to the cause of the outbreak: fast-food patrons in Minnesota, deli customers in Massachusetts and Mexican restaurant customers in Connecticut.
A traceback of a bulk product will take time, especially if it is a product distributed to restaurants, said Kathy Means of the Produce Marketing Association. Restaurants often order tomatoes by color or size to assure consistency, and this means the items are repacked into boxes without their original labeling information.
"We've always known leafy greens were not the only issue and that tomatoes were out there," said Ms. Means. FDA had warned the tomato industry in 2004 that the industry needed to review its microbial food-safety hazard programs in light of continuing outbreaks associated with fresh lettuce and fresh tomatoes. The industry responded with new commodity-specific guidelines to improve Good Agricultural Practices in the field, greenhouse, packingshed and throughout the supply chain.
The produce industry said that the product under suspicion by FDA is not cherry or grape tomatoes but whole tomatoes used by the restaurants.
"We have some preliminary indications at this point on type and origin, but not enough data" to release to the public, said an FDA spokesperson.
Past outbreaks have shown that when restaurants across several states are involved, it points to contamination at the farm or during packing. Research has shown that Salmonellae can grow on tomato skin surfaces and infiltrate core tissues during tomato harvest, packing and transportation. Once tomatoes are contaminated, elimination of Salmonellae can be difficult, so preventing contamination is important.
The University of Georgia's Mike Doyle said that he fears the latest outbreak will push consumers away from eating fruits and vegetables. "It's important that the produce industry steps up to the plate and invests in its future before the consumer decides it is not worth the risk of eating produce," he said.
Dr. Doyle called on the industry to agree to a mix of mandatory regulations and institute validated interventions through all stages of the produce industry. "This will necessitate the development of additional effective interventions that presently do not exist."
From a retailer's perspective, the tomato issue is likely to result in "some serious repercussions, perhaps even ultimatums," he added.
While retailers have banded together to ask for tougher standards in the wake of the spinach contamination, the National Restaurant Association has decided to do the same.
The trade association agreed to form a Produce Safety Working Group last month and plans to develop new safety standards by the end of the year. Quality-assurance and food-science executives with the National Restaurant Association agreed in October that there was a need for restaurants to write new guidelines for suppliers in response to the recent outbreaks, said NRA spokesperson Annika Stensson. The goal is to have a basic outline for receiving produce by the end of the year, she added.
The University of Florida and the Florida Tomato Exchange are sponsoring a meeting later this month in Orlando, FL, to discuss the latest Salmonella outbreak.
