Cucumber outbreak from salmonella over

The Centers for Disease Control and Prevention has closed a 2-½ month investigation into cucumbers contaminated with salmonella. The outbreak sickened 551 people across 34 states and the District of Columbia, leading to 155 hospitalizations.

A recall was announced May 31, 2024. Investigators launched the investigation on June 5, 2024. Investigators traced the outbreak of Salmonella Braenderup to “untreated canal water used by a grower in Florida.” The cucumbers from Fresh Start Produce Sales of Florida were sold to distributers and wholesalers in multiple states. Mini cucumbers and English cucumbers weren’t affected. Investigators believe another grower also likely contributed to some of the illnesses. Cucumbers from these growers are no longer for sale and they’re no longer in season.

A separate recall on July 16, 2024 involving cucumbers stemmed from listeria; those cucumbers were sold in Walmart stores in Indiana, Michigan and Ohio.

To protect yourself from bacteria-driven illnesses with produce, it’s recommended that you:

• Avoid buying produce that’s bruised or otherwise damaged. If you notice it after you get home, cut away the damaged areas. 
• Keep produce, especially items that won’t be cooked, separate from raw meat, poultry and seafood.
• Cook your foods to at least the recommended temperature to kill the bacteria, and check with a food thermometer.
• Refrigerate perishable food as soon as possible after shopping, preparing or cleaning up. Food shouldn’t sit out for more than two hours. If serving food at an outdoor gathering on a hot day (90 degrees plus,) it should be refrigerated after one hour. Perishable food should be refrigerated at 40 degrees or less.