Statement from the Tomato Products Wellness Council

APTOS, Calif., June 6 /PRNewswire-USNewswire/ -- The U.S. Food and Drug
Administration (FDA) and the Centers for Disease Control and Prevention (CDC)
have reported an outbreak of Salmonella that has been traced to raw tomatoes.
While the source has not been pinpointed, a list of the states producing raw
tomatoes that are not considered a risk are listed on the FDA website
(http://www.fda.gov/oc/opacom/hottopics/tomatoes.html) and guidance for
consumers can be found on the CDC websites
(http://cdc.gov/salmonella/saintpaul/).

There is no Salmonella risk in consuming tomato products such as ketchup,
soup, juice, sauce and paste since in processing these products heat reaches
at least 160 degrees. Pathogens such as Salmonella are killed at 145 degrees.
Canned whole or diced tomatoes also can be used instead of raw tomatoes for
salads, salsas and other family favorite recipes.

Within hours of being picked from the vine at peak ripeness, tomatoes
harvested to become shelf-stable products are cooked and sealed in containers.
This not only guarantees their optimal flavor and safety from food-borne
pathogens, the heating process also provides an enhanced value of lycopene, an
antioxidant that helps fight disease.

About the Tomato Products Wellness Council (TPWC)
TPWC funds scientific research on tomato products and their link to helping
reduce the risk of cardiovascular disease, cancer, diabetes and obesity. Its
members are tomato growers, processors and product manufacturers.

SOURCE Tomato Products Wellness Council

Stephenie Fu for the Tomato Products Wellness Council, +1-312-804-1790,
sfu@lipmanhearne.com