Killer tomatoes? Turn nightmare into reason to grow your own

(These beautiful heirloom tomatoes were photographed by Ben Fink at the Culinary Institute of America in Hyde Park)


If ever there is a reason to start growing your own tomatoes, the recent scare about salmonella-tainted tomatoes should convince you to start digging a plot in your backyard right now.

I am so angry about this — first it was spinach, now tomatoes, not to mention the outbreaks involving meat and fast-food restaurants.
Could it be the eroding away of agencies that are charged with protecting us, as consumers, that has me so angry? Yes, that, and also the general malaise in this country about shoddy workmanship, cutting corners and farmers who are up against tremendous odds trying to eke out a living in this tough economy.

That said, you can read the cover story in today's Poughkeepsie Journal about the tainted tomatoes and local farmers who are missing out on filling the void left by pulling tomatoes out of supermarkets because the local crops are not ready yet.

All this just bolsters the reasoning to shop locally whenever you can and know where your food is coming from.

(Wendy Burkhart-Spiegel waters tomato seedlings in the greenhouse of the community farm in the Town of Poughkeepsie in this photo taken by Journal photographer Kathy McLaughlin in May, 2003)

It's also not too late to seriously start thinking about growing your own tomatoes and any other vegetable you can muster up room for in your backyard or in containers on your patio. There's plenty of time to put in some plants (I'm still getting many of mine in, what with the heat and crazy weather we've had recently).

(A sampling of some of the tomatoes I grew last year)

And there is nothing more satisfying than picking that first sun-ripened tomato and slicing it up for a little taste of heaven.

(An heirloom tomato called Tigerella grown by culinary author/gardener Amy Goldman in the Town of Clinton was photographed by Journal photographer Karl Rabe in 2005 for a feature package I edited on local tomatoes (Stayed tuned for a new book by Amy that is all about tomatoes)

Taking a little precaution when buying produce from a supermarket can go a long way in protecting you and your family, but buying locally supports our community and is the shortest distance from field to plate.

Here is a story from The Associated Press that is also in today's Journal on measures you can take to avoid contracting salmonella from fruits and vegetables.

A salmonella outbreak linked to raw tomatoes serves as a reminder to take extra care with summer fruits and vegetables. More than 20 people have been hospitalized as the government investigates the source of the tomatoes responsible for the illnesses, according to the Centers for Disease Control and Prevention. Salmonella can be transmitted to humans when fecal material from animals or humans contaminates food. Symptoms are similar to the flu, but the poisoning can be fatal to young children, pregnant women and other people with weakened immune systems. Properly cooking meat, poultry and eggs, and washing produce are generally the best methods to prevent illness.

While there is no way for consumers to detect salmonella (you can’t smell, taste or see it), there are some things you can do reduce the risk:

CHECK YOUR TOMATOES

The Food and Drug Administration is advising people to eat only tomatoes not associated with the outbreak: cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached and tomatoes grown at home. Preliminary data suggest that raw red plum, Roma, or round red tomatoes are the cause, according to the FDA.

“The best thing to do if you have those certain types of tomatoes, throw them away or take them back the grocery store,” says Karen Blakeslee, an extension associate in the food science program at Kansas State.

For other tomatoes, wash thoroughly and cut away the part that is attached to the plant and the button on the other side, says Julie Miller Jones, a professor of nutrition and food science at The College of St. Catherine in St. Paul, Minn. That part can carry a foodborne illness because it’s a hard area and organisms can attach themselves to it, she says. Cooking tomatoes at 145 degrees will kill salmonella.

INQUIRE AT RESTAURANTS

Ketchup and cooked sauces are not affected by the outbreak. And several restaurants are not serving tomatoes — on Monday, McDonald’s said it had stopped serving sliced tomatoes in its U.S. restaurants. Blakeslee advises finding out what the restaurant has done in response to the outbreak. If you are really concerned, tell the restaurant to leave the tomatoes off the sandwiches and salads, says Jones. She says even if you remove them once your order comes, the food could still be contaminated.

REPORT THE ILLNESS

Many people misdiagnose salmonella poisoning as the flu, says Jones. Salmonella poisoning generally occurs hours after ingestion, she says, and involves symptoms such as abdominal cramps, headache, fever, diarrhea, nausea and vomiting. The CDC says symptoms generally appear 12 to 72 hours after infection. People should report a suspected foodborne illness to the local health department.

WASH PRODUCE

Wash all produce, whether organic or not, with cold running water, says Jones. Scrub them gently with your hands or with a vegetable brush. Remove outer layers of cabbage and lettuce. Fruits should be washed, regardless of whether you are eating the peel, says Al Baroudi, president of Food Safety Institute (FSI) International. He says even if someone is peeling an orange, that person is touching part of the orange he is going to eat. (Bananas are an exception.) Don’t bother with a special vegetable wash, says Jones. She says studies show that it’s not much better than water.

WASH HANDS, SURFACES

Wash your hands with soap and water thoroughly before handling food, says Blakeslee. Wash your hands if you come in contact with pet feces, use the bathroom or change a baby’s diaper. Also wash cutting boards, counters and utensils to avoid cross-contamination. Avoid any kind of contact with raw meat when preparing fresh vegetables. Refrigerate sliced up fruits and vegetables.