If cucumbers are sitting in your fridge right now, it might be time for a closer look. The FDA has issued a nationwide recall of cucumbers grown by Bedner Growers, Inc. in South Florida, after a salmonella outbreak sickened at least 26 people across 15 states, sending nine to the hospital.
Fresh Start Produce Sales distributed the contaminated cucumbers between April 29 and May 19 to retail stores, restaurants, food service distributors, and wholesalers from California to New York. The cucumbers may have been sold loose or in packages, possibly without any label, making it difficult to identify them.
The outbreak is tied to a specific strain: Salmonella Montevideo, which can cause symptoms like diarrhea, stomach cramps, fever, and vomiting. Illness typically kicks in within 12 to 72 hours and can last up to a week. Most people recover without treatment, but in some cases, especially among young children, older adults, or those with weakened immune systems, the infection can lead to serious complications.
So, what should you do?
- If you have cucumbers and don’t know their source, toss them.
- Disinfect any surfaces or containers they may have touched.
- Ask restaurants about their produce sources if cucumbers are on the menu.
The FDA is still working to trace all the distribution points. While the affected cucumbers have been removed from Bedner’s Florida farm markets, there’s still potential for contamination at retail and food service locations.
And though this particular strain is concerning, it’s worth noting that salmonella outbreaks linked to cucumbers aren’t rare. Just last year, over 500 people were sickened in a similar outbreak traced back to Mexican cucumbers.
Your best defense? Follow good food safety practices: wash produce under running water, separate raw and ready-to-eat items, and refrigerate perishables promptly. When in doubt, throw it out.
