The Kansas Department of Health and Environment confirmed Thursday that three cases of salmonella have been reported in the state.

Two of the three cases diagnosed are in south-central Kansas and one is in southeast Kansas.

Kansas is one of nine states affected by the outbreak.

The outbreak is linked to raw tomatoes from New Mexico and Texas. The specific type and source of tomatoes are under investigation; however, preliminary data suggest that large tomatoes, including Roma and red round, are the source, according to a news release.

KDHE and the Centers for Disease Control and Prevention recommend the following:

• Avoid purchasing bruised or damaged tomatoes and discard any that appear spoiled.
• Thoroughly wash all tomatoes under running water.
• Refrigerate within two hours or discard cut, peeled or cooked tomatoes.
• 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.
• Wash hands for at least 20 seconds with soap and warm running water after handling raw foods, before eating and after using the toilet.

KDHE officials said most persons infected with Salmonella develop diarrhea, fever and abdominal cramps 12 to 72 hours after infection. The illness usually lasts four to seven days, and most people recover without treatment. However, in some people, the diarrhea may be so severe that the patient needs to be hospitalized. The elderly, infants and those with impaired immune systems are more likely to have a severe illness.

Link: CDC information on salmonella