East Carolinian

Issue date: 7/9/08 Section: Features

Media Credit: MCT

With the outbreak of salmonella continuing throughout the country, health officials remain puzzled as to the main source of the bacteria that has causes record illnesses and cost food-related companies tens of millions of dollars.

The original produce deemed unsafe for consumption were certain raw red plum, red roma and red round tomatoes. While the Food and Drug Administration has recently cleared many tomatoes, the mystery still remains as officials begin looking for other causes of the outbreak.

In a report released by the FDA, food safety chief Dr. David Acheson concludes that "tomatoes aren't off the hook," but calls for a look beyond. Investigators from the FDA say that tomatoes might not even be to blame, as 1700 samples taken from farms in Mexico and Florida all returned negative.

Now the focus has been shifted to food associated with tomatoes, including salsa, salads and pastas. While ingredients for these dishes have come under a watchful eye, the FDA is also examining the packing and shipping process of select produce.

The outbreak has caused severe consequences throughout the country. According to the Centers for Disease Control and Prevention, over 900 people in 40 states have been confirmed ill with Saintpaul, a rare salmonella strain.

For those that have been exposed to salmonella, symptoms usually begin 12 to 72 hours after infection and include diarrhea, fever and abdominal cramps. These will usually last four to seven days, and while many people can recover without any form of treatment, severe infections may possibly develop. For infants, the elderly and individuals with weak immune systems, there is a better chance of complications from the infection, even including death if not treated properly.

Along with physical effects, many companies, including suppliers and restaurants, have reported the loss of millions of dollars just from the removal of tomatoes. The National Restaurant Association has reported that the outbreak cost the food industry over $100 million.

Financial and physical issues are not the only effects caused by the scare. With a lack of adequate traceability and some states still not in the clear, consumer confidence is wavering, lowering restaurant demand and overall satisfaction with tomatoes.

Although the FDA has cleared North Carolina tomatoes, ECU student Jessica Bova is still hesitant about eating them from local restaurants or grocery stores.

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