3 days ago
FDA issues highest warning for tomatoes with salmonella contamination. What to know
The Food and Drug Administration has issued its most severe warning for fresh tomatoes sold in some states.
A Class I recall was issued for tomatoes for potential salmonella contamination. A Class I recall is issued if there is a potential for serious health complications or death.
Williams Farms Repack of South Carolina said the tomatoes were sold to wholesalers and distributors between April 23-28 under the name H&C Farms Label.
Here's what you should know.
Williams Farms Repack LLC announced on May 2 it was recalling tomatoes under the both the Williams Farm Repack label and the H&C Farms label for potential salmonella contamination.
On May 28, the FDA classified the recall as Class I.
The tomatoes were sold in three states:
Georgia
North Carolina
South Carolina
If you shop outside of Florida, or purchased tomatoes during a recent visit, check the following information to see if you have any of the recalled tomatoes. Recalled tomatoes, by size and lot code, are:
5x6, 25 pounds; R4467
6x6, 25 pounds; R4467, R4470
Combo 25 pounds; R4467
4x4 2 layer; R4467
4x5 2 layer; R4467
60 count 2 layer; R4467
60 count 18 pounds loose; R4467, R4470
XL 18 pounds loose; R4467
3-count trays; R4467 (UPC 0 33383 65504 8)
Consumers who purchased the recalled tomatoes are urged to not eat them. Return them to where you bought them for a full refund or throw them away.
Consumers with questions should contact Jason Breland at 843-866-7707 or 843-599-5154 Monday through Friday 8 a.m.-5 p.m. ET.
No illnesses have been reported to date, according to the FDA.
The FDA has classified the recall as a Level 1.
A Level 1 — also called a Class 1 — recall is "a situation in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death," the FDA said.
"Salmonella are bacteria that make people sick," the Centers for Disease Control and Prevention said.
Contaminated food is the source for most of these illnesses.
Children younger than 5, adults 65 and older, and people with weakened immune systems are more likely to have severe illness. Pregnant women are also at higher risk of developing an infection from it and should seek medical attention if symptoms arise.
Salmonella bacteria cause "about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year," the CDC said.
Freezing and drying do not kill salmonella, the FDA said.
Cooking will kill bacteria, including salmonella, but you'll need to use a food thermometer to make sure the temperature gets between 145 and 165 degrees, depending on what you're cooking. Be careful of all surfaces and your hands to prevent cross-contamination.
➤ Safe food temperature chart
Salmonella can make people ill with diarrhea, fever, and stomach cramps, which can last from four days up to a week.
Symptoms usually begin six hours to six days after infection, the CDC said. Most cases of salmonella infections pass, but some people may need to be hospitalized.
Symptoms include:
Feeling dizzy when standing up
Diarrhea and a fever higher than 102 degrees
Diarrhea for more than 3 days that is not improving
Bloody diarrhea
So much vomiting that you cannot keep liquids down
Signs of dehydration, such as:
Not urinating much
Dry mouth and throat
This article originally appeared on Florida Times-Union: Tomato recall: FDA Class I warning, salmonella contamination
