Health officials have issued a stark warning regarding the ongoing salmonella outbreak linked to cherry tomatoes. With hundreds of cases across several countries, the strain’s persistent presence underlines the urgent need for enhanced food safety measures.
A rare strain of salmonella has been responsible for a significant foodborne illness outbreak across 20 countries, including the UK, US, and Canada, since 2023. The European Centre for Disease Prevention and Control (ECDC) recently confirmed 577 cases, many of them linked to Sicilian-grown tomatoes. This revelation underscores the risks associated with consuming raw produce, which can harbour dangerous bacteria if not handled or prepared properly.
An Expanding Crisis: Cases in Multiple Countries
The salmonella outbreak has spanned several months and continues to spread across borders. The ECDC’s latest figures show that the strain, known as Salmonella Strathcona ST2559, has affected individuals in numerous European nations, including Italy, Germany, and Austria. The UK has also reported significant cases, with 73 confirmed infections, while the US has seen 24.
According to the ECDC, the majority of the cases have been traced back to tomatoes grown in Sicily, Italy, where contaminated irrigation water has been identified as a source of the bacteria. Investigations suggest that poor hygiene practices during farming and harvesting might have contributed to the contamination, leading to the widespread distribution of the infected produce. This strain of salmonella has been associated with Sicilian tomatoes in previous outbreaks, raising concerns about the long-term effectiveness of safety protocols in the region.
The presence of salmonella in multiple countries highlights the complex nature of global food supply chains, where contamination can quickly spread. Health authorities have warned that further outbreaks could occur, especially as the contaminated produce continues to circulate. While the number of cases is concerning, no deaths have been reported, though many individuals have required hospitalisation.
The Risk of Raw Produce and the Importance of Food Safety
Tomatoes, especially when consumed raw, are more vulnerable to harbouring harmful bacteria such as salmonella. Unlike cooked food, which typically kills bacteria, raw produce retains the risk of contamination. Experts point out that tomatoes’ porous texture makes them particularly prone to holding on to pathogens, increasing the risk of foodborne illness when consumed without proper washing.
Salmonella is commonly found in animal products, but it can also contaminate plant-based foods. According to the UK Health Security Agency (UKHSA), hygiene is crucial to preventing salmonella infections, particularly when handling raw ingredients. The “4 Cs” of food safety—Cleaning, Cooking, Chilling, and Cross-contamination—remain the best practices for safeguarding against such risks. This advice is especially pertinent for those preparing fresh produce, such as tomatoes, that may be eaten without cooking.
Despite the rising number of salmonella cases, most infections are mild and resolve on their own. However, in some cases, the infection can lead to severe symptoms or complications, especially in vulnerable populations like young children, the elderly, and those with weakened immune systems.
With the salmonella outbreak ongoing, health authorities continue to stress the need for vigilance in food handling and preparation to prevent further spread. The global nature of this contamination underscores the importance of rigorous food safety practices, both at the farm and at home.
