Search results for: cucumber

Federal officials report that an outbreak of Salmonella infections traced to cucumbers has ended.

In an update on Aug. 22, the Food and Drug Administration reported that 551 people had been sickened in the outbreak, up from 449 reported on Aug. 14. According to the Centers for Disease Control and Prevention, the outbreak stretched across 34 states and the District of Columbia.

There are likely many more people who became infected because some do not seek medical attention, and others are not specifically tested for Salmonella infection. The CDC reports that for every one person identified in a Salmonella outbreak, there are 29 others who go undetected. 

The FDA reported that cucumbers from Bedner Growers Inc. of Boynton Beach, FL, and Thomas Produce Company of Boca Raton, FL, are likely the sources of illnesses in the outbreak. However, according to the FDA, these growers do not account for all the illnesses in this outbreak. 

The growing and harvesting season is over, and no product from these farms is on the market, likely with no ongoing risk to the public.

The FDA conducted an on-site inspection at Bender Growers Inc. and Thomas Produce Company and collected samples. Salmonella Braenderup was detected in canal water samples from both farms. 

Whole Genome Sequencing analysis determined that the water used by Thomas Produce Company contained Salmonella, which matches a strain of Salmonella Braenderup that caused some of the illnesses in the outbreak. Additionally, as previously reported, the water used by Bedner Growers Inc. also contained Salmonella, which matched a different strain of Salmonella Braenderup that caused some of the illnesses in this outbreak.

Additional types of Salmonella were detected in soil and water samples collected at both Bedner Growers Inc. and Thomas Produce Company. 

The FDA found that Salmonella contamination at both producers had caused illnesses in recent years.

“Multiple other strains of Salmonella, unrelated to this outbreak investigation, found at Bedner Growers Inc. and Thomas Produce Company matched clinical isolates from illnesses in the National Center for Biotechnology Information’s (NCBI) database that occurred in 2024 and previous years,” the FDA reported.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. However, anyone can become sick with a Salmonella infection. According to the CDC, infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.

Anyone who has eaten cucumbers and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

(To sign up for a free subscription to Food Safety News,click here)

The FDA has named a second grower whose cucumbers have been determined to be a source of Salmonella in an outbreak that has sickened 449 people.

Testing has confirmed that canal water used by Thomas Produce Co., which is in Boca Raton, FL, is contaminated with the outbreak strain of Salmonella Braenderup. The Food and Drug Administration has now also confirmed that Salmonella from canal water used by Bedner Growers Inc. of Boynton Beach, FL, is a match for the Salmonella that made people sick.

The outbreak sickened 449 people across 31 states with 125 patients requiring hospitalization. The most recent patient to develop symptoms got sick on June 4. The growers are no longer producing cucumbers and it is believed that there are no longer any of the implicated cucumbers in stores.

Based on traceback information collected, Thomas Produce Co. and Bedner Growers Inc. supplied cucumbers to multiple points of service where ill people reported eating cucumbers, according to an outbreak update from the FDA.

In addition to finding the outbreak strain in canal water used by the growers, the FDA found Salmonella in the soil at the growing locations. The agency also found other Salmonella strains the are not involved in the outbreak.

“Multiple other strains of Salmonella, unrelated to this outbreak investigation, found at Bedner Growers Inc. matched clinical isolates from illnesses in the National Center for Biotechnology Information’s (NCBI) database that occurred in previous years. CDC and FDA are working to determine whether other positive samples from Thomas Produce Company match historical clinical isolates,” according to the outbreak update.

The number of people sickened in this outbreak is likely much higher than the number of laboratory confirmed patients. The Centers for Disease Control and Prevention reports that for every confirmed Salmonella patient there are 29 patients that go undetected by medical providers. This is because some people do not seek medical attention and others are not specifically tested for Salmonella infection.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

(To sign up for a free subscription to Food Safety News,click here)

The FDA and CDC have not updated the size and scope of this outbreak since July 2nd.

As of July 2, a total of 449 people infected with one of the outbreak strains of Salmonella Africana and Salmonella Braenderup have been reported from 31 states and the District of Columbia. Of these illnesses, 215 people were infected with the newly added Salmonella Braenderup strain. 

Illnesses started on dates ranging from March 11, 2024, to June 4, 2024. Of 360 people with information available, 125 have been hospitalized and no deaths have been reported.

Public health investigators used the PulseNet system to identify illnesses that may have been part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS).WGS showed that bacteria from sick people’s samples are closely related genetically. This means that people in this outbreak likely got sick from the same type of food.

FDA’s traceback investigation identified Bedner Growers, Inc., in Florida as a supplier of cucumbers in this outbreak. This one grower does not account for all illnesses in this outbreak. FDA collected samples at the grower in Florida and identified Salmonella Braenderup in untreated canal water. WGS determined that the Salmonella found in the water is the same strain of Salmonella Braenderup that made people in this outbreak sick. Additional soil and water samples collected at Bedner Growers, Inc. were positive for other strains of Salmonella. CDC and FDA are looking to see if these strains have caused illness in people.

Wiers Farm Inc. of Willard, OH, voluntarily recalls whole cucumbers with a pack date of June 5 and bagged salad cucumbers with a pack date of June 5 and June 6 after testing showed contamination with Listeria monocytogenes. 

The company announced the recall on July 12, but the Food and Drug Administration did not post it until July 16.

The cucumbers were distributed to Walmart stores in Michigan, Indiana and Ohio.

The cucumbers were not grown or harvested by Wiers Farm. They were sourced from an unnamed out-of-state source and then handled and distributed by Wiers Farm. Wiers Farm Inc. is coordinating closely with regulatory officials regarding the recall.

The Michigan Department of Agriculture and Rural Development discovered the potential contamination through routine sampling.

No illnesses or consumer complaints have been reported to the company to date.

The recalled products were sold in plain packaging with the words Wiers Farm on the label. The recall includes whole cucumbers 1.5 to 2.5 inches in diameter and 6 to 9 inches in length.

Also included in the recall are “salad cucumbers” sold in 2-pound bags. They are in clear plastic bags.

Consumers should discard the cucumbers. The product involved is past its shelf life and should already be out of distribution, but if consumers have any product they question, do not consume it, but rather discard it. For any questions or concerns, consumers may contact the company at 419-933-2161 or email customercare@wiersfarm.com.

“We have taken immediate steps to address this isolated incident, and we are collaborating closely with the Ohio Department of Agriculture (ODA) to ensure a swift resolution,” according to the company’s recall notice.

About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any recalled product and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about possible Listeria exposure.

Also, anyone who has eaten any of the recalled cucumbers should monitor themselves for symptoms during the coming weeks because symptoms of listeriosis can develop up to 70 days after exposure to Listeria. 

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses. 

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, other complications, and death. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.

(To sign up for a free subscription to Food Safety News,click here)

— OPINION —

Florida stands alone in criticism of FDA, CDC and 30 other states in determining the source of a Salmonella outbreak linked to cucumbers.

According to press reports, the Florida Department of Agriculture (FDOA) called the U.S. Food and Drug Administration’s (FDA) tracing of a Salmonella outbreak to a local cucumber grower “at best inaccurate, and at worst misleading.” Apparently, the head of food safety at the FDOA, who told the FDA in an email “We find the science inaccurate, unsubstantiated and unnecessarily damaging to the firm implicated.”

However, according to the FDA, CDC, public health and regulatory officials in several states collected different types of data to investigate a multistate outbreak of Salmonella Africana and Salmonella Braenderup infections. Epidemiologic, traceback and laboratory data show that cucumbers were contaminated with Salmonella and made people sick. CDC and FDA combined these two outbreak investigations as they shared several similarities, including where and when illnesses occurred, the demographics of ill people and the foods they reported eating before they became sick.

As of July 2, a total of 449 people infected with one of the outbreak strains of Salmonella Africana and Salmonella Braenderup have been reported from 31 states and the District of Columbia. Of these illnesses, 215 people were infected with the newly added Salmonella Braenderup strain. Illnesses started on dates ranging from March 11, 2024, to June 4, 2024. Of 360 people with information available, 125 have been hospitalized and no deaths have been reported.

Public health investigators used the PulseNet system to identify illnesses that may have been part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS).WGS showed that bacteria from sick people’s samples are closely related genetically. This means that people in this outbreak likely got sick from the same type of food.

FDA’s traceback investigation identified Bedner Growers, Inc., in Florida as a supplier of cucumbers in this outbreak. This one grower does not account for all illnesses in this outbreak. FDA collected samples at the grower in Florida and identified Salmonella Braenderup in untreated canal water. WGS determined that the Salmonella found in the water is the same strain of Salmonella Braenderup that made people in this outbreak sick. Additional soil and water samples collected at Bedner Growers, Inc. were positive for other strains of Salmonella. CDC and FDA are looking to see if these strains have also caused illness in people.

(To sign up for a free subscription to Food Safety News,click here)

— OPINION —

I am lucky to have an epidemiologist on staff. Perhaps Fresh Start needs one too.

Let me make a prediction, Fresh Start will eat its press release because the FDA will find more cucumbers that test positive for either Salmonella Africana, Salmonella Braenderup or Salmonella Bareilly in states other than Pennsylvania and there will be more clinical (human) positives for Africana, Braenderup and Bareilly.

Let’s start with the basics. The Salmonella Africana found in samples of the 196 victims of this outbreak share the same whole genome sequence (WGS). This showed that bacteria from sick people’s samples are closely related genetically. This means that people in this outbreak likely got sick from the same type of food. However, after the Pennsylvania Department of Agriculture released test results showing that the Fresh Start cucumbers it tested were positive for a different strain of Salmonella – Salmonella Bareilly. This DOES NOT mean that Fresh Start cucumber are not the source to the Salmonella Africana outbreak and Fresh Start may well also be the source of a different outbreak – Salmonella Braenderup – linked to its cucumbers too. Epidemiology will tell that tale as well.

So Fresh Start do not crow too loudly of your innocence.

WGS and epidemiology do not lie. Here is what the FDA and CDC have said to date: 

Based on epidemiological information collected by CDC for the Salmonella Africana investigation, as of June 12, 196 people infected with the outbreak strain of Salmonella Africana have been reported from 28 states and the District of Columbia. Of the 85 people interviewed, 63 (74%) reported eating cucumbers. 

CDC and FDA are also investigating an outbreak of Salmonella Braenderup infections, with 185 illnesses in 24 states. The two outbreaks share several similarities, including where and when illnesses occurred and the demographics of ill people. Investigators are working to determine whether the two outbreaks could be linked to the same food vehicle. Information will be provided on the source of the Salmonella Braenderup outbreak as it becomes available.

As part of the Salmonella Africana investigation, state partners in the Pennsylvania Department of Agriculture collected samples of cucumbers from several retail locations in their state. One sample supplied by Fresh Start Produce Sales, Inc., of Delray, Florida, tested positive for Salmonella. The specific strain of Salmonella found on Fresh Start Produce Sales, Inc. recalled cucumbers was identified as Salmonella Bareilly and does not match any ongoing outbreaks.  

Fresh Start Produce take a deep breath, talk to an epidemiologist and follow the science. That is what the folks at health departments in 28 states, the FDA and the CDC are doing.

(To sign up for a free subscription to Food Safety News,click here)

Federal officials say 381 people are now confirmed as patients in two Salmonella outbreaks linked to fresh cucumbers.

The Centers for Disease Control and Prevention reported that 75 percent of patients interviewed reported eating fresh cucumbers in the days before becoming ill. 

“Epidemiologic data show that cucumbers may be contaminated with Salmonella and may be making people sick,” according to an outbreak update from the CDC.

In an outbreak of Salmonella Africana infection, the patient count stands at 196, up from 162 a week ago. In an outbreak of Salmonella Braenderup, 185 patients have been confirmed, up from 158 a week ago.

Patients are stretched from coast to coast, living in 28 states and the District of Columbia. Of 164 patients with information available, at least 68 have required hospitalization in the Salmonella Africana outbreak, according to the CDC. No one has died. Details about the patients in the Salmonella Braenderup outbreak will be reported as they become available.

“The two outbreaks share several similarities, including where and when illnesses occurred and the demographics of ill people,” according to the CDC.

Fresh Start Produce Sales of Delray, FL, initiated a recall because of the outbreak. The company that supplied cucumbers to Fresh Start is no longer growing and harvesting, and the recalled cucumbers should no longer be on the market, according to the Food and Drug Administration. 

“As part of the Salmonella Africana investigation, officials in the Pennsylvania Department of Agriculture collected samples of cucumbers from several retail locations in the state. Testing identified Salmonella Bareilly, a different strain of Salmonella than the one making people sick in this outbreak. CDC is not currently investigating an outbreak of illnesses with this strain,” according to the agency’s outbreak update. 

In the Salmonella Africana outbreak, illnesses started on March 11, and the most recently confirmed patient became ill on May 23.

“The true number of sick people in this outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses,” according to the CDC.

The CDC estimates 29 sick people for every one confirmed as a patient in Salmonella outbreaks. This is because some sick people don’t seek medical treatment and others who do see doctors are not explicitly tested for Salmonella infection. Also, it can take up to four weeks or more for confirmed patients to be added to the federal tally because it takes between diagnosis and reporting to public health officials.

(To sign up for a free subscription to Food Safety News,click here)

The FDA is investigating a new outbreak of infections caused by Salmonella Braenderup. The outbreak may be related to an ongoing outbreak of Salmonella Africana infections. Both could be related to fresh cucumbers.

As of the posting of the new outbreak on June 5, 158 confirmed patients are infected with Salmonella Braenderup, according to the Food and Drug Administration. The patients are spread across 23 states.

For the Salmonella Africana Outbreak, there are 162 patients spread across 25 states. Fifty-four patients in that outbreak have required hospitalization. The first patient confirmed in the outbreak became ill on March 11. The patients range in age from 1 to 92 years old.

The FDA has reported that preliminary test results show that the Salmonella Africana outbreak may be linked to fresh, whole cumbers.

The two outbreaks share several similarities, including where and when illnesses occurred and the demographics of ill people. Investigators are working to determine whether the two outbreaks could be linked to the same food, according to the FDA.

The FDA is reporting that the Salmonella Africana Outbreak may be linked to cucumbers recalled by Fresh Start Produce Sales Inc. The cucumbers implicated in the Salmonella Africana Outbreak were sold in bulk to retail distribution centers, wholesalers, and food service distributors in 14 states, but these sellers may have shipped to additional states or re-packaged them for stores. A brand name or grower may not be indicated on the cucumber labels.

Specific stores where the cucumbers were sold have not been named. Investigators are working to collect more information to see if other cucumbers are affected.

Of 65 patients interviewed in the Salmonella Africana outbreak, 72 percent reported eating cucumbers before becoming sick. The outbreak was first posted by the FDA on May 22.

As part of the outbreak investigation, officials in the Pennsylvania Department of Agriculture collected samples of cucumbers from several retail locations. Testing identified Salmonella in a sample of those cucumbers. Further testing is underway to determine if the strain of Salmonella from the cucumber sample is the same strain that is making people sick.

The number of sick people in both outbreaks is likely much higher than the confirmed number of patients, the CDC reported. The agency says there are 29 illnesses that go unreported for every one Salmonella illness confirmed in outbreaks.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten cucumbers and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

(To sign up for a free subscription to Food Safety News,click here)

The Centers for Disease Control and Prevention, along with public health and regulatory officials in several states and the U.S. FDA, are investigating a multistate outbreak of Salmonella Africana infections potentially linked to cucumbers. Epidemiologic data indicate that cucumbers may be the source of contamination, causing illness among consumers.

As of June 4, 162 cases of Salmonella Africana infection have been reported across 25 states and the District of Columbia. The onset of illnesses ranges from March 11 to May 16. Among the 127 individuals with available information, 54 have required hospitalization. As of the posting of this update, no deaths have been reported.

The actual number of infected individuals is likely higher than reported, as many people recover without seeking medical care or being tested for Salmonella. Additionally, recent cases might not yet be documented due to the time required to determine if a patient is part of the outbreak.

Public health officials have gathered various demographic details from the infected individuals to aid in pinpointing the outbreak’s source. The data reveal:

  • Age: Ranging from less than 1 year to 92 years old, with a median age of 40
  • Sex: 64 percent female and 36 percent male

Of 65 patients interviewed, 47 reported consuming cucumbers in the week before becoming ill.

The CDC’s PulseNet system, which manages a national database of DNA fingerprints for bacteria causing foodborne illnesses, has been instrumental in this investigation. Whole genome sequencing (WGS) of the bacteria from infected individuals shows they are genetically related, indicating a common source of infection.

Further analysis revealed that the bacteria from 162 samples exhibited resistance to fosfomycin, and in five cases, resistance was also found to other antibiotics, including amoxicillin-clavulanic acid, ampicillin, azithromycin, cefoxitin, ceftiofur, ceftriaxone, ciprofloxacin, and tetracycline. This antibiotic resistance complicates treatment for those who require antibiotics, although most Salmonella infections resolve without such interventions.

The Pennsylvania Department of Agriculture collected cucumber samples from retail locations, identifying Salmonella in a sample. Further testing is underway to confirm if this strain matches the outbreak strain.

CDC advises against eating, selling, or serving recalled cucumbers while the investigation continues. Fresh Start Produce Sales, Inc. has recalled whole cucumbers distributed in bulk from May 17 to May 21 to several states. The recall affects 14 states: Alabama, Florida, Georgia, Illinois, Maryland, North Carolina, New Jersey, New York, Ohio, Pennsylvania, South Carolina, Tennessee, Virginia and West Virginia.

Consumers are advised to:

  • Avoid eating recalled cucumbers. Check with the store of purchase if uncertain.
  • Wash items and surfaces that may have come into contact with the recalled cucumbers using hot, soapy water or a dishwasher.
  • Seek medical attention for severe symptoms, such as high fever, prolonged diarrhea, bloody stools, or dehydration.

Businesses should:

  • Cease selling or serving the recalled cucumbers.
  • Clean and sanitize surfaces and items that may have been in contact with the cucumbers.
  • Inform customers about the recall through signs or direct communication.

Anyone who has eaten cucumbers and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

(To sign up for a free subscription to Food Safety News, click here.)

A Florida company is recalling cucumbers because testing has showed Salmonella. The FDA has reported that the recall could be related to an ongoing outbreak.

“The recall was initiated after the Pennsylvania Department of Agriculture informed the company that a product sample tested positive for the bacteria. The FDA is conducting whole genome sequencing to determine if this sample is related to an ongoing Salmonella outbreak investigation,” according to a notice posted by the Food and Drug Administration.

The FDA has been investigating an outbreak of Salmonella Africana infections that has sickened at least 141 people. The agency has not yet reported where the sick people live. As first pointed out by food safety attorney Bill Marler, the only Salmonella outbreak on the FDA’s active investigation chart concerns a Salmonella africana outbreak with 141 people sickened and a food link not yet identified.

Fresh Start Produce Sales Inc. of Delray, FL, is recalling whole cucumbers shipped from May 17 through May 21.

The recalled cucumbers were shipped in bulk cartons to retail distribution centers, wholesalers, and food service distributors in Alabama, Florida, Georgia, Illinois, Maryland, North Carolina, New Jersey, New York, Ohio, Pennsylvania, South Carolina, Tennessee, Virginia and West Virginia.

The recalled cucumbers are dark green, approximately 1.5 to 2.0 inches in diameter, and 5 to 9 inches long. Mini cucumbers and English cucumbers are not included in this recall. The company did not report whether the recalled cucumbers may have been repackaged for consumer purchase.

“Although these cucumbers are unlikely in the marketplace, anyone with the recalled product should not consume it and should destroy and discard it or return it to the place of purchase for a refund. Consumers should check with their retailer or place of purchase to determine whether the recalled cucumbers were sold where they shop,” according to a statement from the company.

Consumers with additional questions may contact the company at 888-364-2993.

Fresh Start Produce Sales has notified customers who received the recalled product directly from the company and requested that they remove it from commerce. The company has also asked its direct customers to notify their customers of this recall.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten cucumbers and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

(To sign up for a free subscription to Food Safety News,click here)