Seven sick as salmonella scares the ‘Big Tomato’

AG/METRO

Andrew S. Garib, METRO New York | Link | PDF | The city Health Department confirmed yesterday that seven New Yorkers have fallen ill with salmonella infections due to contaminated raw tomatoes, spreading the outbreak that has affected nearly 300 across the country and sent more than 40 to hospital.

But that hasn’t dampened Gotham’s appetite for the big red berries.

The city advised the public to stay away from certain raw plum, Roma and red round tomatoes grown in a handful of U.S. and Mexican states, which the federal Food and Drug Administration has fingered as the possible sources of the outbreak that began in April.

“Certain people are susceptible to very severe Salmonella: the young, the elderly, people with certain underlying conditions,” the Health Department’s Dr. Sharon Balter said.

Ralphel Abrahante, executive chef at swanky Tribeca restaurant Thalassa, said his customers worried about his tomato-heavy Greek fare. But Abrahante assured diners his tomatoes are only from New York, a safe state. “If a customer wants paperwork to know where that tomato comes from, I’m glad to give it to them.”

Business was brisk for Mahdi Morrocco, 28, from Jersey City, who sells tomato-laden gyros in the Financial District. Morrocco said his food cart garnished its fare with the same tomatoes as before the outbreak. “Some people won’t accept tomatoes,” he said, “but business hasn’t changed.”

Customer Patrick Smith, 40, said he’s not worried, but still passed on the tomatoes. “I don’t like them,” he said. “Too much acid.”

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