The decision to include other fresh produce commonly consumed with tomatoes comes as the FDA is under growing pressure to step up efforts to trace the source of the contamination. The salmonella outbreak has sickened at least 869 people, including 107 who have been hospitalized, in 36 states and Washington, D.C.
However, FDA officials say that tomatoes continue to be the lead suspect in the salmonella investigation. The agency is enlisting help from state and local labs to test a wider range of foods for the rare, virulent salmonella strain dubbed Saintpaul.
The federal agency hasn't changed or revised its caution advice for consumer. The FDA and the federal Centers for Disease Control and Prevention said raw tomatoes remain the top suspects in the outbreak.
Consumers who are unsure of where the tomatoes are from that they have in their home are encouraged to contact the store or place of purchase for that information. If consumers are unable to determine the source of the tomatoes, they should not be eaten.
Consumers should also be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole, and pico de gallo; are part of fillings for tortillas, and are used in other dishes.
Types of tomatoes not linked to any illnesses are cherry tomatoes, grape tomatoes, and tomatoes with the vine still attached, FDA said.
Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12-72 hours after infection. Infection is usually diagnosed by culture of a stool sample. The illness usually lasts 4-7 days.
Although most people recover without treatment, severe infections may occur. Infants, elderly persons, and those with impaired immune systems are more likely than others to develop severe illness.
