The Food and Drug Administration is far from finding the source of tomatoes-borne salmonella outbreak currently spreading in the United States.

On Wednesday, Dr. David Acheson, the agency’s associate commissioner for foods said “some trace-backs that we thought were looking pretty good have been falling apart,” the New York Times quotes him.

He further added that nine people became infected after eating tomatoes from the same company, although he failed to say the name of the company or where it was located.

On the same day, the Centers for Disease Control and Prevention released new data on the number of people infected with salmonella from eating raw tomatoes. According to them, the number rose to 383 in 30 states and Washington, D.C. up from 277 cases in 28 states and Washington reported on Monday.

The number of people needing hospitalization has also raised reaching 48 from 43 previously reported. And the outbreak doesn’t seem to be over, according to Dr. Robert Tauxe of the disease centers. “We are continuing to receive reports of ill people.”

The FDA believes the salmonella contamination likely started in Florida or Mexico, the two major tomato-producing areas, but nothing is sure.

Until further information people should stay away from raw red plum, red Roma or round red tomatoes and consume only cherry tomatoes, grape tomatoes, or tomatoes grown at home, which were declared safe.