Food and Drug Administration detectives had a hot lead, narrowing down on a grower who just might have supplied salmonella-tainted tomatoes. Then the patient changed her story: She'd eaten a round tomato, not a Roma one after all.
"We basically had to throw it all out and start over," says Dr. David Acheson, the agency's food safety chief.
Why is it taking so long to find the source of those bad tomatoes? It largely boils down to the frailty of human memory and the mysteries of the tomato bin.
Unlike many other foods, tomatoes don't come with bar codes that let investigators quickly track their supplier. Consumers seldom even know what …
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