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The number of people that have become ill from the Saintpaul strain of Salmonella is at 810 and likely to grow. The cases are spread across 36 states. The illnesses are believed to be from contaminated raw tomatoes but the Food and Drug Administration has been unable to confirm that.

Investigators and scientists looking at possible points of contamination along distribution and packing chains have tested approximately 1,700 samples, primarily tomatoes, and all of them have come back negative, Dr. David Acheson, associate commissioner for foods at the Food and Drug Administration, told reporters.

“It isn’t over yet and we don’t have all the answers,” he said.

Officials have not been able to pinpoint the source of the contaminated tomatoes. Tomatoes are repacked at distribution centers and are often mixed from several different sources. Salmonella often causes fever, diarrhea, vomitting, and abdominal cramps within 24-72 hours of exposure. The FDA and CDC are working together to find the source of the contamination.

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