Tomato misery

So the tomato saga continues, with the source of the Salmonella Saintpaul still not announced.  This means that you need to know which state a tomato comes from so you can avoid eating potentially tainted tomatoes from states that are still under suspicion. State-of-origin labeling, anyone? And you must take draconian measures to protect yourself from killer tomatoes: buy only the good ones (not plum, Roma, or round unless they are from OK states), wash and dry them carefully, and take your chances. Not sure what to do? Drop them in boiling water or cook them into tomato sauce. Isn’t this exciting? Not for anyone who cares about food safety or, alas, for tomato farmers likely to take the same kind of hit the spinach growers did. Check out what the Perishable Pundit has to say about all this. The Packer.com is another good place to follow this story from the industry’s perspective.

And I’ll say it again: it’s time to do something about our food safety system or the lack thereof. In the meantime, according to the New York Times, Congress again and again asked Commissioner von Eschenbach how much money the FDA needs to do the job right, but “again and again Dr. von Eschenbach refused to give an answer.” Of course he refused.  He has to.  He’s a political appointee.