The FDA recommends avoiding red plum, roma and red tomatoes not from states and countries ruled out as possible sources. However, salmonella infection is always a risk with fresh produce. Consumers should avoid tomatoes that look damaged; for example, if the skin of a tomato is broken or the tomato is spoiled, the tomato should be thrown out.

However, contaminated tomatoes may look healthy, so safe handling is important for every tomato, as it is for all other types of fresh produce. Consumers are advised as follows:

• 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. Don’t let the tomato come in contact with other raw foods or the surfaces they have touched. Wash cutting boards and utensils between each different type of food that is cut.

• Refrigerate fresh, cut tomatoes (or products made from them, such as salsa) at 41 degrees F or less if they’re not eaten within two hours.

• Wash hands with soap and warm water after preparing the tomatoes.

Source: Food and Drug Administration