mozart
Senior Cook
I understand the process of finding out what caused the sickness. What I am trying to understand is how they can then decide that such a vast number of tomatoe sources all have a salmonella problem. Or, do they take a shotgun approach and shut down a lot of places and then test? As has been pointed out, it takes a while to find out if the Salmonella is actually present.
As for cooking the tomatoes, I think they are quarantined and can go no where till they are cleared, at which point, they could be spoiled.
AC
Today recalls of contaminated food are voluntary. The
Federal Food, Drug, and Cosmetic Act does not give the FDA
the power to order a producer to recall a food product, with the
exception of infant formula. If a firm does not voluntarily recall a product,
the FDA can go to court to seek an injunction or seizure of the
product. They rarely do unless they are certain the product is contaminated. In this case, they are not sure where the contaminated products are coming from and have just issued advisories. Producers are usually cooperative because the cost of being wrong and shipping against the FDA's advice is essentially bankruptcy.
Federal Food, Drug, and Cosmetic Act does not give the FDA
the power to order a producer to recall a food product, with the
exception of infant formula. If a firm does not voluntarily recall a product,
the FDA can go to court to seek an injunction or seizure of the
product. They rarely do unless they are certain the product is contaminated. In this case, they are not sure where the contaminated products are coming from and have just issued advisories. Producers are usually cooperative because the cost of being wrong and shipping against the FDA's advice is essentially bankruptcy.