The source of the Salmonella outbreak linked to raw tomatoes is still unknown and cases are on the rise, but not all tomatoes are implicated. The FDA reports that raw, red Romas and raw, round, red tomatoes (beefsteaks) should be avoided, but cherry tomatoes, grape tomatoes, vine-ripened tomatoes still on the vine, and tomatoes grown at home are all still safe for consumption. Not all tomato-growing regions have been affected either, so if you know where the tomatoes have been grown, you can check it against this list to see if they are safe.

The FDA also offers the following tips:

  • Wash hands with soap and warm water before handling tomatoes
  • Wash each tomato thoroughly under running water. Don’t wash tomatoes in a tub or sink filled with water.
  • When finished washing a tomato, cut out the scar where the stem was, and throw it away.
  • Never cut a fresh tomato until it has been thoroughly washed.
  • Cut the tomato on a clean cutting board, using clean utensils.
  • Refrigerate fresh, cut tomatoes (or products made from them, such as salsa) at 41° F or less if they’re not eaten within two hours.
  • Wash hands with soap and warm water after preparing the tomatoes.
  • Cooking contaminated tomatoes will not prevent illness.

In addition to the guidelines above, The Daily Green offers an additional tip when dining out: “ask how the restaurant has responded to the outbreak. If you’re unsure, ask for no tomatoes with your order, since removing them once your food arrives could contaminate what’s left on the plate.”

For additional information, visit the FDA’s information page or their guide for the Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices.