Salmonella Outbreak Linked to Cucumbers Sickens Hundreds
What You Need to Know
A multistate salmonella outbreak linked to cucumbers has sickened hundreds of people across the United States. The Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA) are investigating the outbreak, and have identified two growers as sources of the contamination.
Outbreak Details
As of June 4, 2024, the outbreak has been linked to 449 illnesses across 31 states and Washington, D.C. Of those who have been hospitalized, there have been no deaths reported.
Investigators have determined that cucumbers from Bedner Growers, Inc., of Boynton Beach, Florida, and Thomas Produce Company, of Boca Raton, Florida, are likely sources of the illnesses. However, these growers do not account for all the illnesses in the outbreak.
Symptoms of Salmonella Infection
Salmonella infection can cause a variety of symptoms, including:
- Diarrhea
- Fever
- Stomach cramps
Most people recover from salmonella infection within 4 to 7 days without treatment. However, some people, such as young children, the elderly, and those with weakened immune systems, may experience more severe symptoms that require medical treatment.
Food Safety Tips
To prevent getting sick from salmonella, the CDC recommends following these food safety tips:
- Clean: Wash your hands, utensils, and surfaces often. Rinse fruits and vegetables under running water before eating, cutting, or peeling.
- Separate: Keep food that won’t be cooked separate from raw meat, poultry, and seafood.
- Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs.
- Chill: Refrigerate perishable food (food that goes bad) within two hours. If the outside temperature is hotter than 90 degrees Fahrenheit, refrigerate within 1 hour. Thaw food in the refrigerator, not on the counter.
If you have any questions or concerns about salmonella, please contact your doctor or local health department.
