Tomatoes Cause Salmonella Outbreak in New Mexico
The New Mexico Department of Health has determined that a Salmonella outbreak that has sickened at least 31 people in 7 counties was probably caused by uncooked tomatoes. The strain of Salmonella involved is Salmonella Saintpaul.
To uncover the source of the outbreak, New Mexico Department of Health epidemiologists (outbreak detectives), Public Health staff and the Scientific Laboratory worked together to interview patients and test samples.
FDA is trying to pinpoint the exact source of the implicated tomatoes, some of which may have been sold at Wal-Mart stores in Las Cruces and Farmington, Lowe’s in Las Cruces and Basha’s in Crownpoint.
“We have determined that eating uncooked tomatoes is the likely source of this outbreak, and we hope to provide more specific information about the type of tomatoes as the investigation proceeds,” said Health Secretary Dr. Alfredo Vigil.
Until further information is available, the Department of Health recommends the following:
- Individuals and restaurants that bought tomatoes from Walmart in Las Cruces or Farmington, Lowe’s in Las Cruces, or Bashas’ in Crownpoint since May 3 should not eat them uncooked.
- Always wash tomatoes before eating.
- Wash hands, kitchen work surfaces and utensils with soap and water immediately after they have been in contact with tomatoes.
- Cook food thoroughly to kill Salmonella.
People began to be sick on May 6. The New Mexico Department of Health is continuing to identify new infections. If you have eaten uncooked tomatoes in New Mexico, watch for symptoms of Salmonella poisoning. Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts four to seven days, and most persons recover without treatment. Some people may need hospitalization due to severe diarrhea. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
