Spotlight on Salsa?

Scientists aren't quite sure what's caused the salmonella outbreak that has sickened nearly 1,000 people around the country. The FDA originally considered the culprit to be certain types of tomatoes, but now they think it may be foods involved in making salsa, including cilantro.

But the U.S. Food and Drug Administration appears no closer to finding the source of a mysterious salmonella outbreak that has sickened more than 900 people nationwide. It's not even certain that tomatoes are the cause.

And, as the FDA continues looking for the source of the salmonella, it is looking at jalapeno peppers and salsa ingredients, such as cilantro and Serrano peppers.

Investigators with the Centers for Disease Control and Prevention have interviewed people sickened in June to find out what they ate and to compare their diets with those of healthy relatives and neighbors.

Officials have not revealed early findings, except to say they supported the investigation's new move.

Among the possibilities FDA has said it was exploring is whether tomatoes and other produce are sharing a common packing or shipping site where both might become contaminated, or whether multiple foods might be tainted while being grown on adjoining farms or with common water sources.

Officials have said some patients have told the CDC they ate raw tomatoes in fresh salsa and guacamole.

As of Friday, 943 people infected with salmonella with the same genetic fingerprint have been identified in 40 states, the District of Columbia, and Canada, according to CDC. The illnesses are thought to have begun in early April. There have been 225 cases reported since June 1 - evidence that the source likely has not been contained.