Arizona is part of a multi-state outbreak of Salmonella that may be linked to eating uncooked tomatoes.

Federal, state and local authorities are currently investigating the outbreak. So far, five people from four counties in Arizona have been sick with a strain of Salmonella called Salmonella St. Paul.

The counties are: 1 Maricopa; 1 Pima; 2 Apache; and 1 Coconino. Other cases are under investigation.

One person in Arizona has been hospitalized; no one has died.

Until this source of this outbreak is determined, ADHS and CDC are recommending:

• Persons with increased risk of severe infection, including infants, elderly persons, and those with impaired immune systems, should not eat raw Roma or red round tomatoes other than those sold attached to the vine or grown at home, and
• Persons who want to reduce their risk of Salmonella infection can avoid consuming raw Roma or red round tomatoes other than those sold attached to the vine or grown at home.
• Avoid purchasing bruised or damaged tomatoes and discard any that appear spoiled.
• Thoroughly wash all tomatoes under running water.
• Refrigerate within 2 hours or discard cut, peeled, or cooked tomatoes.
• Keep tomatoes that will be consumed raw separate from raw meats, raw seafood, and raw produce items.
• Wash cutting boards, dishes, utensils, and counter tops with hot water and soap when switching between types of food products.
• Cook tomatoes at 145 degrees Fahrenheit for at least 15 seconds to kill salmonella.
• Wash your hands thoroughly and often with soap and warm water especially after going to the restroom, before preparing or serving food and after changing a diaper.

Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts four to seven days, and most persons recover without treatment. Some people may need hospitalization due to severe diarrhea. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Additional information is available at http://www.cdc.gov/salmonella/saintpaul/