Last year’s terror on the table was e-coli tainted spinach, this summer it’s, salmonella contaminated tomatoes. The salmonella bacteria usually associated with under cooked poultry and eggs, can also invade fruits and vegetables. “Salmonella can cause serious and sometimes fatal infections particularly in young children, frail or elderly people and those with weakened immune systems. Healthy people often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, the organism can get into the bloodstream and produce more severe illnesses. Consumers who have recently eaten raw tomatoes or foods containing raw tomatoes and are experiencing any of these symptoms should contact their health care provider.” (1)
This “outbreak linked to raw tomatoes, serves as a reminder to take extra care with summer fruits and vegetables. While there is no way for consumers to detect salmonella (you can't smell, taste or see it), there are some things you can do reduce the risk from raw vegetables. Cooking tomatoes at 145 degrees F will kill salmonella.” (8) Also:
• “Check your tomatoes: The Food and Drug Administration is advising people even in unaffected states to eat only tomatoes not associated with the outbreak: cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached and tomatoes grown at home. For other tomatoes, cut away the part that is attached to the plant and the button on the other side. That part can carry a food-borne illness because it's a hard area and organisms can attach themselves to it.”
• “Wash produce: whether organic, or not with cold running water. Scrub them gently with your hands or with a vegetable brush. Remove outer layers of cabbage and lettuce.”
• “Wash hands, surfaces: Wash your hands with soap and water thoroughly before handling food. Wash your hands if you come in contact with pet feces [cat, dog or reptile], use the bathroom or change a baby's diaper. Also wash cutting boards, counters and utensils to avoid cross-contamination. Avoid any kind of contact with raw meat when preparing fresh vegetables. Refrigerate sliced-up fruits and vegetables.”
• “Inquire at restaurants: Ketchup and cooked sauces are not affected by the outbreak. And several restaurants are not serving tomatoes – [at this time], McDonald's and other chains said they had stopped serving sliced tomatoes in their U.S. restaurants.
• “Report the illness: Salmonella poisoning generally occurs hours after ingestion and involves symptoms such as abdominal cramps, headache, fever, diarrhea, nausea and vomiting. The CDC says symptoms generally appear 12 to 72 hours after infection. People should report a suspected food-borne illness to the local health department.” (1) 
Stay safe and use the Consumer Report’s website – www.notinmycart.org – for up to the minute information on food and other product recalls. 

(1) Tomato recall includes safe list June 10, 2008 - Seattle Post-Intelligencer by Andrew Schineiderp-I, Senior Correspondent