The nation is experiencing a salmonella outbreak in certain raw tomatoes. This includes raw plum tomatoes, raw Roma tomatoes and raw round tomatoes.

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Consumers should be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole and pico de gallo, in addition to part of fillings for tortillas and are used in other dishes. This is why numerous restaurants discontinued the sale of raw tomatoes in any form earlier last week. Tomatoes not included in the alert are grape tomatoes, cherry tomatoes and tomatoes sold with the vine still attached.

If you are unsure about the orgin of your bought tomatoes, the LSU AgCenter encourages you to contact the store or place of purchase for that information.Tomatoes grown in home gardens and those from local growers are not affected.

Since mid-April, there have been 145 reported cases of salmonella nationwide caused by Salmonella Saintpaul, an uncommon form of salmonella.

At least 23 hospitalizations have been reported, causing the need for alert.

Regardless of the situation, it is always a good idea to follow safety precautions when handling tomatoes as well as other fruits and vegetables before consuming them.

There is no way to determine if a tomato is affected by Salmonella Saintpaul because you can’t see it, taste it or smell it. So to be sure, cut away and discard the part of the tomato that attaches to the plant and the bottom of the fruit on the other side.

Cooking tomatoes at 145 degrees will kill salmonella. Therefore products such as ketchup, tomato sauce, tomato paste, stewed tomatoes and so forth are safe to eat.

Some other safety tips to follow include:

Check your tomatoes. Determine where your tomatoes came from. Call the grocery store where you purchased them. Consume only those tomatoes which are not affected such as cherry tomatoes, grape tomatoes, tomatoes with the vine still attached and those from your own garden. Know your grower.

Wash your produce. Wash thoroughly with cold running water and scrub gently with your fingers or a vegetable brush. Wash even if you plan to peel the fruit. Special washing solutions are not necessary because research has shown there is no difference in using them versus using plain water.

Wash your hands and work surfaces frequently. Always wash hands after using the restroom. Wash cutting boards, knives, containers and counters to avoid cross contamination, never allowing raw meat to come in contact with fruit and vegetables to be eaten raw.

Inquire at restaurants. If any of your favorite restaurants still have tomatoes available, ask where their tomatoes were purchased. If you are concerned, tell them to prepare your sandwich or salad without tomatoes. Removing the tomatoes once the food has reached your table does not remove the contamination.

Report any illnesses. Experiencing symptoms similar to those of the flu such as abdominal cramps, headache, fever, diarrhea, nausea and vomiting within 12 to 72 hours after being infected should be reported to the local health unit.