According to the article and my calculations, based on the USA population in 2007, this put the rate of incidence to 0.0026897%.
IIRC, salmonella is more likely to be a result of poor hygiene and handling standards than inherent to tomatoes. People sneezing or touching their face/nose and then food transmit the micro-organism apart from those occassions where it is natural - such as in poultry.
The answer, when it comes to handling tomatoes is relatively easy. Have ready a bowl of hot water, bring a pan of water to the boil, place tomatoes in the saucepan and in the 15-20 seconds it takes, wash hands in the bowl of hot water using an antibacterial soap/liquid suitable for the kitchen and dry. Use a clean spoon to remove tomatoes, peel and use as you wish. Slice or chop/dice using a board wiped with lemon juice/vinegar.
Hope this helps,