US Food and Drug Administration warns us against raw tomatoes, as there were quite a few salmonellosis cases recently linked to them. Safe are some smaller varieties, like cherry tomatoes, and also any tomatoes sold on the vine.
From the site: "Round red tomato implicated in outbreak" (sic - it made me giggle)
My question to you, dear WTFers: how would salmonella even get on (IN?!!! dum-dum-DUM) tomatoes, and if it does, why would keeping the tomatoes on the vine prevent its spreading? The government's not explaining.