WHEELING, W.Va., July 19 /PRNewswire/ -- Coronet Foods was advised by the
Pennsylvania Department of Agriculture today that a sample of Roma tomatoes
taken from Sheetz early last week has tested negative for javiana, the type of
salmonella found in the reported cases. While there is no confirmation that
the contamination occurred at Coronet Foods, we continue to take steps to
ensure the safety of all of our products," said Alicia Thayer, Director of
Food Safety.
    Last week, as a precautionary measure, Coronet Foods immediately and
voluntarily suspended the purchasing and processing of Roma tomatoes.
Additionally, any remaining inventory of Roma tomatoes was quarantined
offsite.
    Coronet Foods also completed environmental testing of its tomato and
non-tomato areas at its West Virginia processing facility, which included the
analysis of samples taken from food contact and non-contact surfaces such as
equipment, floors, walls, drains, and ceilings.  The results of the
environmental tests are negative.  The West Virginia Department of Health
confirmed today that the water samples taken at Coronet Foods last Thursday,
July 15 passed with no issues.
    Sliced Roma tomatoes represent only one percent of Coronet Foods' entire
line, and ninety-nine percent of that one percent is distributed to one
customer.  Tomato processing is a totally separate operation within the
facilities at Coronet Foods -- from the loading docks through the washing,
processing, packaging and shipping.
    "We appreciate the strong support we've been receiving from our customers,
who recognize our 40-year track record of providing quality products, with
consumer safety our top priority," said Ernie Pascua, Chief Executive.
    Headquartered in Wheeling, West Virginia, Coronet is one of the largest
processors of fresh-cut products to leading restaurant and food retailers.
Its plants have received the highest industry quality ratings possible,
including the recent superior rating by the American Institute of Baking.
Founded in 1965, Coronet has a complete Hazard Analysis and Critical Control
Point program (HACCP) in place to identify, monitor, and remedy potential
hazards and health violations.

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