More than just a salad staple, fresh tomatoes are now the center of a serious food safety alert.
On May 3, 2025, fresh tomatoes distributed under the labels Williams Farms Repack, LLC and H&C Farms were voluntarily issued a recall due to potential salmonella contamination, putting consumers in Georgia, North Carolina, and South Carolina on high alert.
The tomato recall due to salmonella risk affects products distributed between April 23 and April 28, 2025. If you’ve purchased tomatoes recently and live in any of the three impacted states, check for lot codes R4467 or R4470, these are the ones flagged for possible contamination.
Health officials urge consumers not to eat these tomatoes. Instead, toss them or return them to the store for a full refund. No one wants to risk salmonella, which can cause fever, diarrhea, stomach cramps, and, in severe cases, hospitalization.
The recall was issued after routine testing flagged potential contamination. Although no illnesses have been reported yet, the Centers for Disease Control and Prevention (CDC) and Food and Drug Administration (FDA) are monitoring the situation.
Salmonella is a bacteria commonly associated with raw or undercooked foods. In healthy individuals, it typically causes gastrointestinal issues for 4–7 days. But for the elderly, infants, or those with weakened immune systems, it can be far more dangerous.
Retailers across the three southern states are pulling affected tomatoes from their shelves. Consumers who bought tomatoes from local grocery stores or produce markets during the distribution window should double-check packaging or contact the place of purchase.
Both Real Simple and People.com confirmed the recall, with food safety experts stressing that “when in doubt, throw it out” is the safest approach.
If you’ve already eaten the product and are experiencing symptoms like fever, cramps, or vomiting, seek medical advice, especially if symptoms persist longer than a couple of days.
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This is the second fresh produce recall this spring tied to salmonella contamination concerns. As food safety regulators remain on high alert, checking your packaging and lot codes might just keep you out of the ER.
When it comes to foodborne illness, better safe than sorry.
