Image by Etienne GONTIER from Pixabay
A Salmonella outbreak linked to tomatoes has been quietly making its way across the world since the beginning of 2023. Other reports imply this situation has been going on much longer. Even as far back as 2011. The source has evaded public health agencies across Europe, the UK, the U.S., and Canada.
Until now.
Where do these tainted tomatoes come from? How bad is Salmonella? What should you do if you get sick?
Follow along for the answers to these pressing questions and more as we explore this Salmonella outbreak linked to tomatoes.
Recurring, seasonal outbreak of Salmonella have impacted 22 countries over the past few years. More specifically, 289 cases of the infamous Salmonella Strathcona ST2559. Another 23 cases are still pending.
So far, most of the cases have been reported in Italy with 78 cases, in addition to others reporting travel related cases originating in that country. Germany was the second most represented with 68 cases. Austria came in third with 59 cases. The U.S. and Canada had at least eight and five cases, respectively.
The majority of cases occurred during the summer months (between June and October) across all three years.
Based on the information available and recurrence, experts believe that additional outbreaks are likely to persist until the true root cause of the contamination has been identified. Without control measures, this is a likely situation.
Over the years, epidemiological, microbiological, and traceability investigations have identified small tomatoes from Sicily, Italy as the likely source of infection. However, a specific source has not been identified.
One of the reasons this outbreak has been recurring without a known source involves a specific trait this particular Salmonella bacteria has. One that impacts traditional testing methods.
Reports found that three isolates from Italy tested positive for lactose fermentation. This is a trait not typically seen in common Salmonella serotypes. For this reason, traditional testing methods may not have confirmed a true positive sample, leaving cases improperly diagnosed.
Salmonella illnesses, like most foodborne infections, occur on a spectrum. Some people do not get very sick and have mild symptoms. Others may experience more severe illness or even die from complications. This is more likely to occur in certain higher risk groups.
Certain groups of people have conditions or susceptibilities that make them more likely to become sick if exposed, and experience more severe symptoms if infected.
Those more vulnerable to Salmonella infection include:
Those more likely to experience sever symptoms include:
While most people do not need medical intervention and are not prescribed antibiotic treatment, those in the higher risk group are more likely to receive treatment.
In some cases, complications may arise from infection.
Common symptoms include:
Most people experience symptoms in as little as six hours and up to six days after exposure. In some cases, illness onset could be much longer.
Severity and length of illness often vary from person to person. Most people experience mild illnesses that passes quickly. Others may experience severe illness lasting weeks or even months after initial symptoms.
Most people, however, feel better within a week (four to seven days).
Most of the time Salmonella bacteria are limited to the intestinal tract. However, in some cases, the bacteria can breach the intestinal wall and enter the bloodstream capillaries and veins found there. When this happens, bacteria may infect the urinary tract, blood, bones, joints, and even the nervous system.
Salmonella infections should be taken very seriously. Serious, life-threatening complications may develop.
Without a specific source and threat of ongoing spread of infection, you may be wondering if you should avoid tomatoes for the foreseeable future.
The short answer to that questions, is no. However, you may make certain considerations.
It is always important to thoroughly wash produce before you consume it. Especially if you consume it raw. Even more so if you are in a higher risk group.
Thoroughly washing tomatoes in cool, running water can remove germs like Salmonella, E. coli, and Listeria from the surface.
Always wash fruits and vegetables prior to cutting. A knife can drag harmful germs lurking on the surface through the vulnerable flesh of the fruit or vegetable. This can make it more difficult to remove.
It is also important to stay up to date on recalls. The U.S. Food and Drug Administration (FDA) and USDA publish recall press releases to help keep the public informed.
The FDA publishes this information on their Investigations of Foodborne Illness table. This agency covers most fruits, vegetables, and food products.
The USDA publishes this information on their Outbreak Investigation Response page. This agency covers meats, eggs, and certain prepared foods.
The European Centers for Disease Control (ECDC), European Food- and Waterborne Diseases and Zoonoses Network (FWD-Net), and European Food Safety Authority (EFSA) continue to monitor and coordinate outbreak response efforts.
Hopefully more information will be available soon.
If you may have become sick from Salmonella linked to tomatoes, there are a few things that you can do to help your situation.
If you discover you have contaminated tomatoes, you should disinfect anything that they may have come in contact with.
Disinfect your counters and refrigerator to prevent further bacterial spread. Be sure to wash your hands afterward.
If you begin having symptoms consistent with a Salmonella infection, seek medical attention right away. If you are not sick enough to need medical care, it is still a good idea to report your illness to your local health department.
This outbreak investigation involving Salmonella from tomatoes is ongoing. Outbreak investigators can use additional information to either narrow or broaden the food involved in this outbreak. Your data can help.
If you have become seriously ill due to Salmonella in tomatoes, it is a good idea to get advice from an experienced Salmonella Lawyer. A Salmonella lawyer can help answer questions you may have and even some that you have not thought about. They can help you get the resources you need to recover and help hold accountable those responsible for your illness.
If you have been impacted by this outbreak and wish to make a legal claim, The Lange Law Firm, PLLC has a Salmonella lawyer that can help.
The Lange Law Firm, PLLC has successfully represented cases just like yours and won millions of dollars in food poisoning and products liabilities lawsuits.
Reach out by calling (833) 330-3663 or send us an email for a free, no obligation consultation.
Don’t wait. Call today!
By: Heather Van Tassell (contributing writer, non-lawyer)
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