For years the Food and Drug Administration (FDA) has been studying the vulnerability of tomatoes to Salmonella contamination. Over the last decade the focus has been on prevention—to keep this foodborne illness causing bacterium from invading tomatoes in the first place. And, led by microbiologist Dr. Rebecca Bell, the Team Tomato researchers have made some breakthrough discoveries. From 1990 to 2010, tomatoes were implicated in outbreaks at least 17 times. Of those, 14 occurred since 2000. Most took place in the Eastern U.S.
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