Cucumbers grown and packed by Bedner Growers, Inc. (Boynton Beach, Florida) are responsible for 449 confirmed cases of Salmonella infections in 31 states and the District of Columbia, according to updated information released by the US Centers for Disease Control and Prevention (CDC) and the US Food and Drug Administration (FDA).
Two outbreak strains have been identified: Salmonella Africana (234 cases) and Salmonella Braenderup (215 cases). There have been no deaths reported.
On June 1, 2024, Fresh Start Produce Sales, Inc. recalled 6167 cases of Whole Cucumbers grown in Florida after the Pennsylvania Department of Agriculture (PDA) found Salmonella in a sample of the company’s cucumbers.
The recalled cucumbers are beyond shelf life and should no longer be available for sale to consumers in stores.
The FDA conducted an onsite inspection at Bedner Growers, and samples collected during the inspection, and Salmonella Braenderup was detected in samples of untreated canal water. Whole genome sequencing determined that the strain found in the water was identical to the strain recovered from some of the outbreak patients.
Other strains of Salmonella also were found in soil and water samples at Bedner Growers. CDC and FDA are working together to determine whether those strains have been associated with any reported illnesses.
Bedner Growers’ growing and harvesting seasons are over. There is no product from this farm on the market and likely no ongoing risk to the public, according to the FDA.
Not all cases accounted for
Bedner is just one among many cucumber growers in the state of Florida, and the CDC reports that Bedner’s cucumbers do not account for all of the outbreak cases.
The FDA is continuing to conduct traceback investigations to identify other possible sources.
CDC’s advice to consumers
Follow these four food safety steps to prevent getting sick from Salmonella.
- Clean: Wash your hands, utensils, and surfaces often. Rinse fruits and vegetables under running water before eating, cutting, or peeling.
- Separate: Keep food that won’t be cooked separate from raw meat, poultry, and seafood.
- Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs.
- Chill: Refrigerate perishable food (food that goes bad) within 2 hours. If the outside temperature is hotter than 90°F, refrigerate within 1 hour. Thaw food in the refrigerator, not on the counter.
Call your healthcare provider if you have any of these severe Salmonella symptoms:
- Diarrhea and a fever higher than 102°F
- Diarrhea for more than 3 days that is not improving
- Bloody diarrhea
- So much vomiting that you cannot keep liquids down
- Signs of dehydration, such as:
- Not peeing much
- Dry mouth and throat
- Feeling dizzy when standing up
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