TOMATOES...Are they just going to throw them all out? Doesn't high heat cooking kill the...?
Posted in Cooking & Recipes | Asked by tiddled | 2012-02-20 14:07:13 | (12) answers

...salmonilla?Why not make vats and vats of tomato sauce and process it by 'canning'? What a shame to waste all the good produce when just a small portion of it is diseased.

by Lolicia      2012-03-06 08:07:17

. . . I kinda thought that, and in traffic today I heard a doc from the dept of Agriculture explaining that cooking will kill the salmonella.I agree - it is a huge waste of fruit when so little is probably contaminated. I have some tomatoes and I am making a huge pot of spaghetti sauce. They are lovely tomotoes - and I refuse to waste them!

by Lolicia      2012-03-03 17:07:29

. . . I kinda thought that, and in traffic today I heard a doc from the dept of Agriculture explaining that cooking will kill the salmonella.I agree - it is a huge waste of fruit when so little is probably contaminated. I have some tomatoes and I am making a huge pot of spaghetti sauce. They are lovely tomotoes - and I refuse to waste them!

by JohnF      2012-03-02 17:07:27

you need to find a way to bring them to above 140 degrees to kill all the bacteria so that they are edible and you won't have to worry about it. you can make a nice tomato sauce by adding garlic, basil , oregano ,and sage. you also cut up the tomatoes and saute them in a hot pan then add green beans or if you live in the south , add okra . you could cook the tomatoes , add garlic ,onion , green peppers , all diced and add some hot sauce or cayenne pepper and you just made a delicious creole sauce , serve over chicken or fresh fish. if you want to use the tomatoes just cut out the bad parts and use the rest , but make sure you bring it up to temp to kill the harmful bacteria.

by Chance      2012-03-01 19:07:26

I just heard an expert during the Q&A on the Lehrer News Hour tonight indicate that 15 secs at X degrees Fahrenheit was all you needed (unfortunately, I cannot remember 100<X<200). So, cooking up tomato sauce and allowing it to simmer for a few minutes certainly is fine.

by Chance      2012-02-29 22:07:29

I just heard an expert during the Q&A on the Lehrer News Hour tonight indicate that 15 secs at X degrees Fahrenheit was all you needed (unfortunately, I cannot remember 100<X<200). So, cooking up tomato sauce and allowing it to simmer for a few minutes certainly is fine.

by JohnF      2012-02-29 08:07:18

you need to find a way to bring them to above 140 degrees to kill all the bacteria so that they are edible and you won't have to worry about it. you can make a nice tomato sauce by adding garlic, basil , oregano ,and sage. you also cut up the tomatoes and saute them in a hot pan then add green beans or if you live in the south , add okra . you could cook the tomatoes , add garlic ,onion , green peppers , all diced and add some hot sauce or cayenne pepper and you just made a delicious creole sauce , serve over chicken or fresh fish. if you want to use the tomatoes just cut out the bad parts and use the rest , but make sure you bring it up to temp to kill the harmful bacteria.

by Maurine      2012-02-26 08:07:18

The quality process that food manufacturers follow do not allow for diseased food to be processed.A somewhat example is the pet food fiasco that happened a few years ago in Asia. The grains did not pass quality for human consumption, so they used it for pet food. As a result, a lot of pets died.When bacteria or viruses are found in the produce, it's best to just destroy them.

by Maurine      2012-02-25 20:07:21

The quality process that food manufacturers follow do not allow for diseased food to be processed.A somewhat example is the pet food fiasco that happened a few years ago in Asia. The grains did not pass quality for human consumption, so they used it for pet food. As a result, a lot of pets died.When bacteria or viruses are found in the produce, it's best to just destroy them.

by xylem      2012-02-24 03:07:18

But that is only half of the battle. The salmonella produces waste, and that waste can make you sick as well. The produce has to be washed and cooked, but sometimes salmonella isn't just on the surface. So washing can't always remove all the waste. So, unfortunately, the food isn't safe to consume.

by xylem      2012-02-23 22:07:23

But that is only half of the battle. The salmonella produces waste, and that waste can make you sick as well. The produce has to be washed and cooked, but sometimes salmonella isn't just on the surface. So washing can't always remove all the waste. So, unfortunately, the food isn't safe to consume.

by gungnir      2012-02-23 19:07:31

Most of the tomato sauce market gets filled from fields dedicated to that market. When another source makes tomatoes available above and beyond that, it only serves to reduce the price of the tomatoes they need. You will probably not see much of a drop in the price of tomato sauces because the shelves are already pretty full, and the cost of the tomatoes going into the sauce is not a very high percentage of the cost of making that product. That means, the price won't go down much, and not a lot of extra sauce will be sold, so the usage of tomatoes will not increase because of it.Yes, the heat of cooking any product going into a can at a cannery will kill the salmonella bacillus.The bigger concern to me is this is what, the third crop to come up with quality problems? Spinach, leaf lettuce, and now tomatoes. Somebody needs to find that farmer watering his fields from unclean sources and make him raise pigs.

by gungnir      2012-02-22 05:07:17

Most of the tomato sauce market gets filled from fields dedicated to that market. When another source makes tomatoes available above and beyond that, it only serves to reduce the price of the tomatoes they need. You will probably not see much of a drop in the price of tomato sauces because the shelves are already pretty full, and the cost of the tomatoes going into the sauce is not a very high percentage of the cost of making that product. That means, the price won't go down much, and not a lot of extra sauce will be sold, so the usage of tomatoes will not increase because of it.Yes, the heat of cooking any product going into a can at a cannery will kill the salmonella bacillus.The bigger concern to me is this is what, the third crop to come up with quality problems? Spinach, leaf lettuce, and now tomatoes. Somebody needs to find that farmer watering his fields from unclean sources and make him raise pigs.