The Centers for Disease Control and Prevention has announced a multistate salmonella outbreak involving cucumbers.
31 states and the District of Columbia have been recorded 449 illnesses across as of Aug. 14. 125 people have been hospitalized. However, currently there have been zero deaths.
Epidemiologic, traceback, and laboratory data show that cucumbers were contaminated with Salmonella and made people sick. Testing identified the Salmonella Braenderup strain in untreated canal water used by a grower in Florida. An additional grower has been identified as a likely source of illnesses in this outbreak; however, there aren’t any products on the market and likely no ongoing risk to the public. Cucumbers from both of these growers are no longer in season and products are no longer on shelves.
What You Should Do:
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.
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