Salmonella Outbreak Linked to Cucumbers

This outbreak is over. Epidemiologic, traceback, and laboratory data showed that cucumbers were contaminated with Salmonella and made people sick. Testing identified the Salmonella Braenderup outbreak strain in untreated canal water used by a grower in Florida. An additional grower was identified as a likely source of illnesses in this outbreak. Cucumbers from both of these growers are no longer in season and products are no longer on shelves.

Recalled Food

Fresh Start Produce Sales Inc. issued a recall of whole cucumbers due to the potential of being contaminated with Salmonella. Recalled cucumbers did not account for all the illnesses in this outbreak.

Follow these four food safety steps to prevent getting sick from Salmonella.

• 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 2 hours. If the outside temperature is hotter than 90°F, refrigerate within 1 hour. Thaw food in the refrigerator, not on the counter.

• Most people infected with Salmonella experience diarrhea, fever, and stomach cramps.
  • Symptoms usually start 6 hours to 6 days after swallowing the bacteria.
  • Most people recover without treatment after 4 to 7 days.
• Some people—especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems—may experience more severe illnesses that require medical treatment or hospitalization.
• For more information about Salmonella, see the Salmonella Questions and Answers page.