449 People Sick from Salmonella Outbreak Linked to Cucumbers

On Friday, August 16th, the CDC reported that a salmonella outbreak linked to contaminated cucumbers has resulted in 449 illnesses across 31 states and the District of Columbia. The outbreak, which has led to 125 hospitalizations, is tied to cucumbers distributed by two Florida-based growers, Bedner Growers and Thomas Produce Company. The cucumbers, found to be contaminated with multiple strains of salmonella, were shipped to various retailers and distributors, raising concerns about the safety of produce handling practices.

The investigation by the CDC and FDA revealed that untreated canal water used by Thomas Produce Company was contaminated with Salmonella Braenderup, one of the strains responsible for the outbreak. Additionally, soil and water samples from both farms contained other salmonella strains, indicating widespread contamination. Health officials warn that the true number of affected individuals may be higher, as many cases go unreported.

Salmonella infection can cause serious illness, particularly in vulnerable populations such as young children, the elderly, and those with weakened immune systems. Symptoms typically include fever, diarrhea, nausea, vomiting, and abdominal pain that can last for several days. In severe cases, the infection can spread to the bloodstream, leading to more severe health complications. The CDC advises consumers to practice caution when handling cucumbers, including thorough washing and proper storage.

The FDA had previously issued a recall notice on June 1, 2024, after the Pennsylvania Department of Agriculture detected salmonella in a cucumber sample from Fresh Start Produce Sales. Despite the recall, the outbreak persisted, with the last reported illness occurring on June 4, 2024. Health authorities continue to monitor the situation, emphasizing that the outbreak may not be entirely over, given the widespread nature of the contamination.

In light of the outbreak, consumers are urged to verify the origin of their cucumbers and follow food safety guidelines rigorously. Cooking cucumbers to a temperature of at least 165°F can kill salmonella bacteria, reducing the risk of infection. Additionally, washing hands, utensils, and surfaces that come into contact with raw cucumbers is essential to prevent cross-contamination.

As this outbreak highlights the importance of food safety, it serves as a reminder for both consumers and producers to maintain vigilant practices in the handling and processing of fresh produce. The CDC and FDA continue to investigate the outbreak, providing updates to ensure public health and safety.