Make sure you wash your cucumbers thoroughly. And cook them if possible. An outbreak of Salmonella Africana and Salmonella Braenderup has so far left at least 449 people ill in 31 states and the District of Columbia, according to the Centers for Disease Control and Prevention. And Salmonella ill in many cases is not just got-a-little-diarrhea ill. It can be a bloody diarrhea situation—both literally and figuratively—and has left at 125 people hospitalized.
This big cucumber outbreak was originally thought to be two separate outbreaks. But the continuing epidemiological investigations found that the Salmonella Africana and Salmonella Braenderup were more alike than different. Eventually the CDC along with the U.S. Food and Drug Administration identified the following growers in Florida as likely sources of the outbreak: Bedner Growers, Inc., of Boynton Beach and Thomas Produce Company, of Boca Raton. But—and this is a big but—they may not be the only sources. is causing some of the illnesses in this outbreak.
How did the CDC, FDA and various local authorities determine that these growers were responsible for this pickle? Thomas Produce Company emerged as a likely source after the FDA had found Salmonella Braenderup in samples of its canal water used by and determined using whole genome sequencing analysis that this was the same Salmonella Braenderup that had been making people ill. Other types of Salmonella were present in soil and water samples there as well. Meanwhile, Bedner Growers became a probably suspect after multiple different strains of Salmonella were also found there too. It’s not great to have Salmonella around where you are growing and handling your cucumbers.
The last recorded Salmonella illness in this outbreak started June 4, 2024. Since both growers have indicated that their growing and harvesting seasons are over, this specific outbreak could potentially be over. The emphasis here is on the word “potentially,” though.
This doesn’t mean that you shouldn’t stop being careful with your cucumbers. Make sure you wash them thoroughly and clean everything that touches them, including any hands, utensils and surfaces. Cooking your cucumbers to at least 165°F can kill Salmonella. And remember to chill, your cucumbers, that is. Keep them refrigerated whenever you are not going to use them soon.
You do not want to get Salmonella, unless diarrhea, fever, and stomach cramps for four to seven days is somehow your idea of fun. Symptoms typically begin anywhere from six hours to six days after the bacteria goes down your hatch. The diarrhea can be bloody, which can be quite disconcerting. Now, while most people recover without requiring any treatment, some do suffer even more serious illness that requires hospitalization Those with weaker immune systems such as children younger than 5 years of age, adults older than 64 years of age and anyone with chronic medical conditions may be more susceptible to more severe illnesses.
So before you enjoy your cucumber salad, cucumber soup, cucumber sandwich or cucumber face mask, check to see where your cucumbers came from and how they’ve been handled. And always follow good food safety practices in general. You don’t want to be dealing with a bloody diarrhea problem.