The Centers for Disease Control (CDC) has warned of a significant Salmonella outbreak linked to cucumbers. The outbreak has caused 68 cases across 19 States so far and 18 people have been hospitalized. No deaths have been reported currently, but it is likely that the number of infections is an underestimate and more people may still get sick.
SunFed Produce, LLC. issued a recall on November 27, 2024, for all sizes of whole fresh American cucumbers grown by Agrotato, S.A. de C.V. in Sonora, Mexico, due to potential Salmonella contamination. These cucumbers, sold between October 12 and Nov. 26, 2024 may have a “SunFed Mexico” label on them or may be in a white box or black plastic crate with stickers showing “Agrotato, S.A. de C.V.”
Consumers are advised not to eat the recalled cucumbers and return them to the point of purchase or dispose of them. The CDC further recommends that consumers clean any surfaces that may have come into contact with the produce.
According to the CDC, most people with Salmonella infection experience watery diarrhea that might have blood or mucus and stomach cramps that can be severe. Some people also experience headache, nausea, vomiting and loss of appetite. Salmonella causes an estimated 1.35 million infections in the U.S. every year, but is often confused with stomach flu due to similar symptoms.
This is the second major Salmonella outbreak linked to cucumbers in the past 6 months after an outbreak in June sickened at least 551 people and hospitalized 155 people across 34 states.
Consumers typically associate Salmonella in food with improperly cooked eggs and chicken, but Salmonella can be found on a variety of foodstuffs. In the past year, the CDC has reported outbreaks linked to cantaloupes, diced onions, fresh basil and charcuterie meats.
Although foodborne illnesses are thought to be more generally associated with meats, poultry and unpasteurized dairy such as raw milk, it’s also common that fruit and vegetables are responsible for outbreaks. Those consumed raw, such as cucumbers, leafy greens, sprouts and ready-to-eat bagged and packaged salad vegetables and fruits are more frequently responsible for outbreaks than items that are ultimately cooked by consumers. Earlier this month, an outbreak of E. coli linked to bagged organic carrots was linked with dozens of infections and one death.
