Research microbiologists Charles Wang (left) and George Kastanis test tomato samples taken as part of a tri-state (Florida, Virginia, California) microbial ecology study. Tomatoes are vulnerable to contamination by Salmonella, bacteria that are a common cause of foodborne illness. At FDA, there is a group of researchers nicknamed “Team Tomato” that tries to understand and prevent Salmonella contamination early in the tomato production process, working with state extension services, growers, and industry. To learn more about Team Tomato read this Consumer Update "FDA's Team Tomato Fights Contamination."

To learn more about how FDA is using genetic research to help ensure food safety read this Consumer Update: Whole Genome Sequencing Helps FDA Identify Dangerous Bacteria.

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