Exactly what I was thinking. Get the tomatoes to the cannery—heat processing kills germs.
My digestive system is pretty much cast iron...I didn't get married until I was in my mid-30's. During my summers in college, I ate roadkill (my fire station supplemented our food budget by eating plenty of fresh venison). I've had souvlaki, and other native dishes, in Crete and Greece. Also, countless C-rats while in the Army.
My daughter works at a local restaurant (Snuffer's for all you DFW denizens), and she painstakingly tells her customers that their tomatoes are from Florida.