A 2nd death has been linked to the multi-state cucumber salmonella outbreak, leaving many consumers fearful and unsure of what to do.
It has been confirmed that a Texas woman has died after eating cucumbers tainted with salmonella; the woman has not yet been identified by the press.
Here’s what you need to know:
Outbreak Facts:
According to the Centers for Disease Control and Prevention the outbreak has now reached 31 states, with 341 reported illnesses resulting in 70 people being hospitalized and 2 deaths (California & Texas) since reports first started surfacing in late July.
The cucumbers in question are “slicer” or “American” cucumbers, supplied by Andrew and Williamson Fresh Produce and grown in Baja, Mexico.
Here is a list of the states affected and the number of individuals sick in each state:
Alaska (9), Arizona (66), Arkansas (6), California (72), Colorado (14), Hawaii (1), Idaho (8), Illinois (6), Kansas (1), Kentucky (1), Louisiana (4), Minnesota (12), Missouri (8), Montana (10), Nebraska (2), Nevada (7), New Mexico (18), New York (4), North Dakota (1), Ohio (2), Oklahoma (8), Oregon (8), Pennsylvania (2), South Carolina (7), Texas (18), Utah (30), Virginia (1), Washington (10), Wisconsin (2) and Wyoming (3).
Over half of the people who have reported they got sick from contaminated cucumbers say they ate them the week before they fell sick, typically between July 3rd and Aug. 30th of this year
Salmonella Symptoms:
Salmonella usually causes diarrhea, fever and abdominal cramps 12 to 72 hours after infection; children, the elderly and pregnant women are most at risk.
In most cases the sickness lasts 4-7 days and leaves no lasting affects but in some instances salmonella can cause severe dehydration or an infection in the bloodstream, leading to death.
What You Can Do:
Anyone in possession of these cucumbers should either return them or throw them away.
If you are unsure if you have the cucumbers in question then do not eat them.
Consumers with questions or concerns are encouraged to call 1-888-SAFEFOOD Monday through Friday between 8 A.M. (EST) and 4 P.m. (EST), or to consult the FDA’s website.
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