Chat - David Mitchell

David Mitchell is the lead reporter on the tomato/salmonella issue for The Packer. I had a brief keyboard "chat" with him this morning:

Sent at 9:30 AM on Tuesday

Tom: David, what can you tell us about the experience of covering this issue for a couple of weeks now? Has the mood of the industry shifted as the crisis has deepened?

Sent at 9:35 AM on Tuesday

david.edward.mitchell: I talked to two shippers in San Diego yesterday, and while they're worried about what is going to happen with romas from Mexico, markets are strong for cherry and grape tomatoes, which have been deemed safe by the FDA. A Florida-based shipper told me that customers are ready to take product from FDA-approved areas, but supplies are light in some of those states, like S.C., that are just getting started.

Tom: Is there any indication how long certain tomato varieties or types might be removed from the menus of foodservice operators?

Sent at 9:40 AM on Tuesday

david.edward.mitchell: No one has said that to me on the record. It seems like some of these places are overreacting. I saw one restaurant chain in Alaska pulled tomatoes.

Tom: And we are still waiting for FDA to announce the definitive results of their traceback - have they said why it is taking as long as it is? Do you think the tomato repacking process - and possible co-mingling of product from different orgins - may be one factor?

Sent at 9:44 AM on Tuesday

david.edward.mitchell: I've heard that theory about repacking, but I don't know. Part of the problem is that it can take up to three days for people to have symptoms, and then it takes time for public health officials to see a pattern. This started in mid-April, but we didn't even know there was a problem until late May. Public health officials obviously want to get it right before they point a finger at a specific grower-shipper or even a specific area. It looks like Florida and Mexico are the two biggest players who would have been shipping at the time of the outbreak that haven't been cleared. Think about how many growers, packers and handlers there are in that state and that country, not to mention importers of Mexican product in Texas and Arizona. There are a lot of people to talk to, and unfortunately a lot of those people had nothing to do with it but will end up being affected.

Tom: David - thanks for your time and we look forward to your continued coverage of the issue for The Packer.

david.edward.mitchell: OK, thanks.