It’s sweeping the nation.
A salmonella outbreak tied to whole cucumbers has affected 68 people and led to 18 hospitalizations across 26 U.S. states and parts of Canada. The U.S. Centers for Disease Control and Prevention (CDC) identified cucumbers grown by Agrotato, S.A. de C.V. in Sonora, Mexico, as the likely source of the contamination. Some of these cucumbers were distributed by SunFed Produce LLC, which has since issued a recall.
According to SunFed’s recall notice posted on the U.S. Food and Drug Administration (FDA) website, the impacted cucumbers were sold between October 12 and November 26. They were packaged in bulk cardboard boxes with the SunFed label or in generic white boxes and black plastic crates featuring stickers identifying the grower. SunFed President Craig Slate stated the company immediately took steps to protect consumers upon learning of the contamination and is working with authorities and growers to pinpoint the cause.
The affected cucumbers were distributed across numerous U.S. states, including California, Texas, New York, and Virginia, among others, as well as in Canadian provinces like Alberta, Ontario, and British Columbia. Consumers are urged to verify if their cucumbers match the recalled products and avoid eating or sharing any produce that may be contaminated.
This incident follows another cucumber-related salmonella outbreak earlier this year in South Florida, which sickened over 550 people and hospitalized 155. The CDC reports that salmonella causes approximately 1.35 million infections annually in the United States. While symptoms in healthy individuals are typically mild, including fever, diarrhea, and nausea, vulnerable populations—such as young children, the elderly, and those with weakened immune systems—face more severe risks, including life-threatening complications like arterial infections, endocarditis, and arthritis.
Salmonella symptoms usually appear six hours to six days after exposure and can last up to a week. Authorities continue to investigate the outbreak, while health officials emphasize the importance of food safety and caution when handling potentially affected produce.
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