Tomato Safety

cooking
Written By Judy Doherty, MPS, PCII

Tomato safetyTypes of tomatoes not linked to any illnesses are cherry tomatoes, grape tomatoes, and tomatoes with the vine still attached.The Center for Disease Control recommends:* Refrigerate within 2 hours or discard cut, peeled, or cooked tomatoes.* Avoid purchasing bruised or damaged tomatoes and discard any that appear spoiled.* Thoroughly wash all tomatoes under running water.* Keep tomatoes that will be consumed raw separate from raw meats, raw seafood, and raw produce items.* Wash cutting boards, dishes, utensils, and counter tops with hot water and soap when switching between types of food products.The CDC?has an informative FAQ sheet on salmonella here:http://www.cdc.gov/salmonella/

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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