STAFF PHOTO BY MURRAY JUDSON Into the oven Paul Hatridge, owner of Port A Pizzeria, slides a pizza into a 600degree oven where it will bake for five to six minutes, more than enough heat and time to kill any salmonella bacteria that might be in tomatoes used to make the pizza. Hatridge, however, is not buying tomatoes from affected areas.
Eating out in Port Aransas should be no cause for concern despite the outbreak of salmonella that has affected certain types of tomatoes.
Restaurants here are either taking tomatoes out of items they serve or cooking them at high enough temperatures for long enough to kill the bacteria.
The Centers for Disease Control (CDC) announced last week that it is investigating an outbreak of salmonella Saintpaul that has been linked to raw Roma and full-size tomatoes in Texas and New Mexico.
Since being notified of the problem, the Dairy Queen has stopped putting tomatoes in any of the items they serve.
Assistant manager Laura Havens said they haven’t had any complaints from customers since they took tomatoes off the burgers and salads that usually include them.
Tomatoes grown in Mexico are being used at Cancun Restaurant, according to manager Hugo Camarena.
The restaurant used up a large shipment of tomatoes they received prior to notification of the salmonella outbreak, and since then they have ordered tomatoes grown in Mexico. Consequently, the restaurant has not stopped serving tomatoes.
“We may not be able to continue (serving tomatoes) if we can’t find more in Mexico,” Camarena said.
The supplier that Paul Hatridge, owner of the Port A Pizzeria, buys from tells him he has nothing to worry about.
“Cherry tomatoes are unaffected, and cooking the others kills salmonella,” Hatridge said.
The CDC advises cooking tomatoes for 15 seconds at 145 degrees to kill any bacteria in affected tomatoes.
“Our ovens are at 600 degrees (and pizzas are baked) for five or six minutes,” Hatridge said.
He said his suppliers have not been specific about where the tomatoes are coming from, “but I think they’re from Mexico.”
“I haven’t been too concerned be- cause the cooking kills it (salmonella bacteria), and I make sure nothing goes to the salad bar that’s affected,” Hatridge said.
Tomatoes used in dishes at the Venetian Hot Plate are guaranteed to be safe by purveyors, according to owner Linda Haliova. She said head chef Mark Pulich was buying tomatoes grown in Florida. In fact, he used yellow tomatoes to make bruschetta.
“So, so far, so good,” she said.
Mark Admire, owner of Little Joe’s Smoke-n-Grill, said he is keeping grape tomatoes on his salad bar, and his only frustration is not being able to put fresh tomatoes on hamburgers.
Texas Department of State Health Services (DSHS) has confirmed 56 cases in Texas since mid-April. Six cases have been reported in Nueces County and three have been reported in adjoining San Patricio County.
None of the Nueces County cases have come through Dr. Steven Nowotny’s office at Port Medical Center in Port Aransas.
“I have had some cases in Corpus Christi (where he also has an office), but I haven’t been able to confirm them,” Nowotny said.
About a week ago, Nowotny said, several of his patients in Corpus Christi complained of symptoms that were consistent with salmonella Saintpaul, the strain apparently infecting the skin of certain tomatoes. However, no stool samples were taken, so the origin of the symptoms could not be confirmed.
Nowotny said he has had some patients in Port Aransas with symptoms that were more typical of travelers’ diarrhea because no fever was associated with those cases.
“Port Aransas dodged a bullet. We’ve been lucky or vigilant,” Nowotny said.
The DSHS and local, federal and other state health authorities are investigating the outbreak.
The U.S. Food and Drug Administration (FDA) advises consumers in Texas and New Mexico to limit raw tomato consumption to cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached and tomatoes grown in home gardens.
Raw tomatoes often are used in the preparation of fresh salsa, guacamole or pico de gallo and in tortillas or other food products.
Symptoms of salmonella include diarrhea, fever and abdominal cramps 12 to 72 hours after infection, and usually lasts four to seven days, according to the CDC.
Severe infections, which may require treatment with antibiotics, are more likely to occur in infants, elderly persons, and those with impaired immune systems. In extreme cases, salmonella may spread from the intestines to the bloodstream and other body sites, and can cause death. Tomatoes sold attached to the vine or grown at home are safe to eat.
Consumers should not buy bruised or damaged tomatoes. Tomatoes should be thoroughly washed under running water, and refrigerated within two hours of purchase.
Tomatoes that will be eaten raw should be kept separate from raw meats, raw seafood and other raw produce items.
Cutting boards, dishes, utensils and countertops should be washed with hot water and soap when switching between types of food products.
Leave a Reply