Salmonella linked to cucumbers sickened hundreds, CDC says
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(NEXSTAR) — A multistate salmonella outbreak linked to cucumbers has sickened at least 449 people across in 31 states, with 125 of those needing hospitalization, the Centers for Disease Control and Prevention (CDC) said last week.
The actual number of sick people, however, is “likely much higher” than 449 and may affect states not already reporting cases, according to the CDC.
“This is because many people recover without medical care and are not tested for salmonella,” the CDC writes.
Salmonella infections linked to the outbreak were first reported in February but continued through June. The agency’s latest update, on Aug. 14, tied the outbreak to two growers in Florida — Bedner Growers, Inc., of Boynton Beach, and Thomas Produce Company, of Boca Raton — whose produce is “likely” the source of the outbreak. The CDC added that “these growers do not account for all the illnesses in this outbreak.”
As of Aug. 14, cases of salmonella linked to contaminated cucumbers were reported in 31 states:
- Alabama
- Arkansas
- Connecticut
- Delaware
- Florida
- Georgia
- Illinois
- Indiana
- Iowa
- Kentucky
- Maine
- Maryland
- Massachusetts
- Michigan
- Minnesota
- Missouri
- Nevada
- New Jersey
- New York
- North Carolina
- Ohio
- Oklahoma
- Pennsylvania
- Rhode Island
- South Carolina
- Tennessee
- Texas
- Vermont
- Virginia
- Washington
- Wisconsin
States with some of the most reported cases include Virginia (43 cases), Florida (52), New York (57) and Pennsylvania (60).
As of Aug. 14, the CDC said neither of the growers linked to the outbreak was still harvesting cucumbers for the current season, and that there is “likely no ongoing risk to the public” as any potentially contaminated cucumbers have been removed from the market.
The last reported case of salmonella infection tied to the outbreak was reported June 4.
Still, the CDC is urging the public to practice proper handling and storage of cucumbers to prevent further illness.
Symptoms of salmonella infection often begin to show between six hours and six days after swallowing the bacteria. Diarrhea, fever, vomiting and stomach cramps are common. Infected individuals are urged to contact a healthcare provider, especially if they are among the most vulnerable groups, or if symptoms worsen to include bloody diarrhea (or diarrhea that lasts for more than three days), fever of over 102 degrees F, frequent vomiting that prevents the ingestion of liquids and any sign of dehydration.
