(AP) -- Pick a tomato in the blazing sun and plunge it straight into cold water. If that happened on the way to market, it might be contaminated. Too big of a temperature difference can make a tomato literally suck water inside the fruit through the scar where its stem used to be. If salmonella happens to be lurking on the skin, that's one way it can penetrate and, if the tomato isn't eaten right away, have time to multiply.
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Extension has tomato-handling tips for consumers
The discovery of Salmonella in certain tomato varieties has caused a series of food-poisoning outbreaks throughout the United States and put the media and the public's eye on food safety. Renee Boyer, consumer food-safety specialist for Virginia Cooperative Extension, has advice for anyone handling fresh produce, including tomatoes.
Edible food wrap kills deadly E. coli bacteria
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FDA: Irradiating spinach, lettuce OK to kill germs
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Rapid test for pathogens developed by K-State researchers
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Plant Parasite 'Wiretaps' Host
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Disease-detecting lab in the palm of your hand
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Watermelon may have Viagra-effect
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