Although tomatoes were the first products suspected of causing the outbreak, cilantro, as well as jalapenos and other hot peppers, are now being scrutinized as possible sources.

This salmonella outbreak, which has been called the largest food-borne disease outbreak in the past decade, began on April 10. Since then, there have been 1,017 cases across 41 states, with two related deaths in Texas.

George Highsmith, supervisor of the food protection division of the Bell County Public Health District, supervises the program that conducts inspections of restaurants.

“Most corporate chains have pre-processed produce,” he said.

Highsmith said that while washed produce is better than unwashed produce, washing is not necessarily the key to solving the salmonella problem, which is usually associated with some unclean or dirty process.

“Contamination can come from anywhere,” he said.

Almost everyone eats tomatoes, Highsmith said. They’re in salads, salsa and as a garnish on hamburgers.

“Tomatoes with vines still attached are processed differently,” he said. “That’s the distinction.”

In local restaurants, there is no more inherent risk in a restaurant’s process of washing and preparing the produce, he said.

“Fortunately, most restaurants in Bell County receive produce from safe providers,” Highsmith said.

Highsmith uncovered the details on the local cases of salmonella when he talked to the Bell County infectious diseases nurse.

There was one case in Temple, one case in Belton, four cases in Killeen, and one case at Fort Hood. Quite a bit of travel was involved in the cases, and there were no common restaurants, grocery stores or foods.

“We can’t be sure it wasn’t them picking something up,” Highsmith said.

Consumers should follow these practical tips to ensure that fresh produce remains free from salmonella:

n Buy produce from reputable sources.

n Wash produce thoroughly by exposing it fully in both standing and running water.

To enhance the water’s ability to remove all dirt and foreign articles from the produce, add vinegar or a very weak soap to the wash.

n If concerned, throw questionable produce away and buy more.

When cooking produce, instant thermal death for most microorganisms occurs at 160 degrees Fahrenheit.

“The hotter you get it, the better,” Highsmith said.

Dr. Al Wagner, a professor of food science with the Texas AgriLIFE Extension Service at Texas A&M, said he is a go-to person for those in the industry about the quality of processing produce.

“I’m an outreach person,” Wagner said. “In the home, everybody needs to wash products under running water.”

He also suggests a little scrubbing with a soft brush at the ends near the stems of tomatoes and jalapenos and other smooth produce.

“Salsas on the shelf are not affected,” Wagner said. “It’s strictly a fresh produce issue.”

When asked about salmonella’s effects, he said it is usually a 4- to 5-day sickness, then it goes away. Like the flu, there is some cramping and diarrhea.

“Salmonella is very easily killed by heat,” Wagner said.

He believes the high number of reported salmonella cases is not a result of less safe food.

“I think it’s safer than it’s ever been,” Wagner said.

The larger population, greater distribution of products, higher consumption of fresh produce and better reporting of illnesses are the key factors, Wagner said.

“It’s been a very frustrating issue since they haven’t pinpointed the source,” he said. “Everybody’s frustrated - the restaurants, the importers, the distributors.”

Dr. Jenna Anding, associate professor and specialist with the Extension Service, said people should adhere to recommendations of the Center for Disease Control and Prevention and the Food and Drug Administration.

“Individuals at higher risk are older adults, individuals with compromised immune systems, children and pregnant women,” she said. “In addition to tomatoes, those at higher risk should avoid eating raw jalapenos.”

It’s hard to pinpoint the source of an outbreak, Dr. Anding said. She said it is a challenge similar to that experienced during the spinach outbreak.

“Better to be safe than sorry,” Dr. Anding said when asked if it is possible to be too cautious.

Dr. Anding said it is a good time to remind people to follow good safety procedures.

“It’s always good to wash your hands,” Dr. Anding said.

When the question of general food safety arose, she said, “This country has one of the safest food supplies in the world. We have a number of mechanisms in place to identify outbreaks.”

vbongat@temple-telegram.com