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Tomatoes Not Chopped From This Menu

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Tomatoes Not Chopped From This Menu

Tomatoes Not Chopped From This Menu

Tomatoes Not Chopped From This Menu

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For NPR's Andrea Seabrook, tomatoes are not just a fruit or the main ingredient of spaghetti sauce and salsa. For Seabrook and her family, tomatoes are part of life. As such, they continue to eat tomatoes despite the salmonella scare.


This week many Americans did the unthinkable - to me. They stopped eating tomatoes. The salmonella outbreak is what drove people to this horrifying end. And who can blame them when the FDA still hasn't pinpointed the source of the bacteria? Me, I've gone right ahead eating tomatoes with not a moment's pause. To me life without tomatoes is, well, I don't know what that would be.

Tomatoes are not just a vegetable. Okay, fruit. They're not just the stuff of spaghetti sauce and salsa. Tomatoes are a part of life. Even my 2-year-old vegetable-phobe, Sofia, loves them.

To find out how they achieved this exalted status in my family, I went straight to the source, the tomato guru, Elizabeth Seabrook, my mom.

Ms. ELIZABETH SEABROOK: I remember as a little kid eating homegrown tomatoes at both of my grandparents' house, and then my parents always grew them and talked about them with great relish. And therefore I grow them; I grow them winter and summer.

SEABROOK: You know what I love? I love how tomato plants smell.

Ms. SEABROOK: Well, that's why I grow them in the winter. I never have gotten very many tomatoes in the winter, but the smell of the tomato plants are something that I just love.

SEABROOK: There's just a feeling that goes with it, right?

Ms. SEABROOK: It makes me long for a ripe tomato.

(Soundbite of laughter)

Ms. SEABROOK: Instead of those red, plastic tomato-like things we get in the store in the winter.

SEABROOK: And you know how Sofie stands in the backyard now and...


SEABROOK: ...eats tomatoes off your vine.

Ms. SEABROOK: Yep. And they just drip down her front, yes.

(Soundbite of laughter)

SEABROOK: There's something about that that makes me, I don't know, wistful or something because...

Ms. SEABROOK: Well, I did it with my father. We'd go out to the tomato patch and he had a great big one. He had a big garden at the back of the house, and he would take me out there with a salt shaker. And he would say, there is nothing better than a warm sun-warmed ripe tomato. Then he'd put a little salt on and feed us. He did it to all of us, all my brothers and me. So a lot of it reminds me of my own parents.

SEABROOK: You know the salmonella scare this week...


SEABROOK: ...over the tomatoes. Have you stopped eating tomatoes?

Ms. SEABROOK: Oh, never. No.

(Soundbite of laughter)

Ms. SEABROOK: I don't think a day's gone by when I haven't eaten a tomato, in my whole life probably.

SEABROOK: It's just not an option.


SEABROOK: I mean, you know, it doesn't matter what the FDA says.

Ms. SEABROOK: Right.

SEABROOK: My life does not move forward...

(Soundbite of laughter)

SEABROOK: ...without tomatoes.

Ms. SEABROOK: Right. Exactly.

(Soundbite of laughter)

SEABROOK: Thanks, mom.



That's Elizabeth Seabrook of Annapolis, Maryland. Call us crazy, say we're risking our lives, but we will not stop eating tomatoes. If we did, we'd risk something equally important: our happiness.

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Tomatoes Off Menus Amid Salmonella Outbreak

Scott Horsley reports about restaurants holding the tomatoes.

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Allison Aubrey reports on what the FDA is advising consumers.

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What to Avoid

Preliminary data suggest that raw, red tomatoes are the cause of a salmonella outbreak that has infected at least 145 people nationwide since mid-April, according to the Food and Drug Administration. At least 23 people have been hospitalized.


Salmonella is a bacteria that lives in the intestinal tracts of humans and other animals. The bacteria usually are transmitted to humans by eating foods contaminated with animal feces.


Most infected people suffer fever, diarrhea and abdominal cramps starting 12 to 72 hours after infection. The illness tends to last four to seven days. The Centers for Disease Control and Prevention estimates that for every reported case, 30 more cases go unreported.


For now, the FDA advises the following:


— Cherry, grape and homegrown tomatoes, and tomatoes sold with vines still attached are considered safe.


— Avoid raw Roma, plum and red round tomatoes.


— Avoid fresh salsa, guacamole and pico de gallo, which often contain raw tomatoes.


— Safety experts say it's not possible to reliably wash off salmonella. But cooking tomatoes will destroy the bacteria.


Compiled from NPR reports and The Associated Press

McDonald's "Big N' Tasty" sandwich is a little smaller Tuesday, and the Chicken Ranch BLT has temporarily lost its "T." Tomatoes are under scrutiny as the possible culprit in a salmonella outbreak that has sickened at least 145 people in more than a dozen states.

Federal health officials are trying to pinpoint the source of the contamination, and in the meantime, several restaurant chains, including McDonald's and Chipotle Mexican Grill, have stopped using fresh tomatoes altogether as a precaution. Wal-Mart, Winn-Dixie and other supermarkets have also pulled some types of tomatoes from their produce aisles.

The Food and Drug Administration is urging consumers to avoid raw Roma, plum and red round tomatoes. So far, investigators know that cherry tomatoes, grape tomatoes and tomatoes sold with the vines still attached have not been implicated by people who have gotten sick.

The salmonella outbreak has cast a dark cloud over tomato fields in Florida, where half the nation's fresh tomatoes are grown. Michael Stuart, president of the Florida Fruit and Vegetable Association, says if the investigation drags on, farmers could be left with unsold tomatoes rotting on the vine.

"They're extremely frustrated in that business has basically ground to a halt at this point in time," he says. "We're anxiously awaiting a determination by the Food and Drug Administration as to what the specific source of this problem is. And until that happens, quite frankly, we're dead in the water."

That's bad news for the 33,000 workers who help to harvest the Florida crop. The FDA has cleared tomatoes from California and seven other states, but only because those tomatoes hadn't ripened yet when the outbreak began in mid-April. Since then, at least 23 salmonella victims have been hospitalized.

Until officials figure out where the salmonella came from, consumers are advised to eat only the cherry and grape varieties or tomatoes still on the vine.

Simply cleaning tomatoes is not a reliable way to get rid of the salmonella bacteria, says food safety expert Tom Chestnut of NSF International.

Washing fruits and vegetables is a good way to reduce bacteria on the outside, "but it's very difficult to get a total elimination," he says.

Reporting by Scott Horsley and Allison Aubrey.