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For hypothesis generation, review of patients' food histories from four restaurant-associated clusters in four states revealed that large tomatoes were the only common food consumed by patients. Two case-control studies were conducted to identify food exposures associated with infections. In a study conducted in nine states illness was significantly associated with eating raw, large, round tomatoes in a restaurant [matched odds ratio (mOR) 3\u00b71, 95% confidence interval (CI) 1\u00b73\u20137\u00b73]. In a Minnesota study, illness was associated with tomatoes eaten at a restaurant (OR 6\u00b73, mid-<jats:italic>P<\/jats:italic>95% CI 1\u00b705\u201350\u00b74,<jats:italic>P<\/jats:italic>=0\u00b7046). State, local and federal regulatory officials traced the source of tomatoes to Ohio tomato fields, a growing area not previously identified in past tomato-associated outbreaks. Because tomatoes are commonly eaten raw, prevention of tomato contamination should include interventions on the farm, during packing, and at restaurants.<\/jats:p>","DOI":"10.1017\/s0950268811002895","type":"journal-article","created":{"date-parts":[[2012,1,20]],"date-time":"2012-01-20T12:37:54Z","timestamp":1327063074000},"page":"2053-2061","source":"Crossref","is-referenced-by-count":31,"title":["Multistate outbreak of<i>Salmonella<\/i>serotype Typhimurium infections associated with consumption of restaurant tomatoes, USA, 2006: hypothesis generation through case exposures in multiple restaurant clusters"],"prefix":"10.1017","volume":"140","author":[{"given":"C. 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