FDA recalls tomatoes sold across 14 states due to salmonella risk. See list of states

Yahoo

12-05-2025

Ray & Mascari Inc. and Williams Farms Repack LLC brands of tomatoes have been recalled across several states.
Indiana-based Ray & Mascari Inc. recalled 4 Count Vine Ripe Tomatoes packaged in clam shell containers that were sold through Gordon Food Service Stores. Williams Farms Repack LLC recalled tomatoes on May 2.
Ray & Mascari Inc. was notified by Hanshaw & Capling Farms of Florida that they were recalling the lot of tomatoes it sent to be repackaged into the 4 Count Vine Ripe Tomatoes product for the potential presence of salmonella in its facilities. The Williams Farms Repack tomatoes were also recalled due to concerns about possible salmonella contamination.
Here is what you need to know about the status of these recalls.
The Ray & Mascari Inc. tomatoes were packaged in clamshell containers that were sold through Gordon Food Service Stores in the following states:
Illinois
Indiana
Kentucky
Michigan
Missouri
Mississippi
New York
Ohio
Pennsylvania
Tennessee
Wisconsin
The Williams Farms Repack tomatoes were packaged and sold to wholesalers and distributors in the following states:
Georgia
North Carolina
South Carolina
The recalled Ray & Mascari tomatoes are sold in plastic clamshells containing four tomatoes.
The four-count plastic clam shells have a VINE RIPE TOMATOES label containing Packed by Ray & Mascari Inc., Indianapolis, IN 46204. The label has a UPC number of 7 96553 20062 1.
The recalled Ray & Mascari tomatoes are sold in plastic clamshells containing four tomatoes.
The four-count plastic clam shells have a VINE RIPE TOMATOES label containing Packed by Ray & Mascari Inc., Indianapolis, IN 46204. The label has a UPC number of 7 96553 20062 1.
Stores who received the recalled lots have been notified and provided recall instructions to further contact their customers and distribution centers, according to the FDA.
The following Williams Farms Repack tomatoes are affected:
Product
Size
Universal Product Code (UPC)
Lot code
Tomatoes
5x6, 25 pounds
N/A
R4467
Tomatoes
6x6, 25 pounds
N/A
R4467, R4470
Tomatoes
Combo, 25 pounds
N/A
R4467
Tomatoes
4x4, 2-layer
N/A
R4467
Tomatoes
4x5, 2-layer
N/A
R4467
Tomatoes
60-count, 2-layer
N/A
R4467
Tomatoes
60-count, 18 pounds loose
N/A
R4467, R4470
Tomatoes
XL, 18 pounds loose
N/A
R4467
Tomatoes
3 count trays
0 33383 65504 8
R4467
It's good to be aware if you recently purchased a recalled product. There are steps to follow if you do have these products in your home. According to FoodSafety.gov, here is what you should do.
Don't panic: The majority of food recalls are not directly linked to an outbreak of foodborne illness. Instead, many recalls are initiated due to the potential risk of contamination in the food product. In such cases, food manufacturers often issue a recall as a preventive measure to safeguard consumers.
Don't eat the food or consume the drug: To ensure your safety, refrain from consuming any recalled food products. Always prioritize caution over convenience. Additionally, please refrain from donating the recalled food to food banks or providing it to your pets, as they are also susceptible to food poisoning.
Don't open the food: To prevent foodborne illnesses, refrain from opening and inspecting food. Bacteria and viruses responsible for such illnesses are invisible, odorless, and tasteless. If you do handle the product, ensure you thoroughly cleanse your hands with warm water and soap for 20 seconds afterward.
Check the recall notice to find out what to do with the food: Upon a food product recall by a manufacturer, specific instructions are provided regarding the product's handling. These instructions generally entail one of the following actions: Return the product to the original store of purchase for a refund. Safely dispose of the product to prevent consumption by humans or animals, particularly if the product has been opened.
Salmonella is a type of bacteria that can cause an infection called salmonellosis. It is commonly found in contaminated food or water, particularly in raw or undercooked meat, poultry, eggs, and sometimes fruits and vegetables. People infected with salmonella typically experience symptoms such as diarrhea, fever, abdominal cramps and vomiting, usually within six hours to six days after exposure.
Healthy people infected with salmonella usually experience several symptoms, such as fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain, the federal agency said. In rare cases, salmonella can get into the bloodstream and produce more severe illnesses like arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
Most healthy people recover without treatment, but severe cases can occur, especially in young children, elderly people and those with weakened immune systems. In such cases, hospitalization and antibiotics may be required. Preventing salmonella infection involves proper food handling, cooking and hygiene practices.
Here are food safety guidelines from the CDC to follow:
Wash your hands, utensils, and surfaces often.
Keep food that won't be cooked separate from raw meat, poultry and seafood.
Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs.
Refrigerate perishable food (food that goes bad) within two hours. If the food is exposed to temperatures above 90° (such as in a hot car or at a picnic), refrigerate it within one hour. Thaw food in the refrigerator, not on the counter.
-USA TODAY Network reporter Gabe Hauari contributed to this report.
This article originally appeared on Austin American-Statesman: Tomatoes recalled in these 14 states due to potential salmonella risk