The US Food and Drug Administration (FDA) has announced the end of a salmonella outbreak related to cucumbers after leading to hospitalizations of 155 people.
Tracing back the source of the outbreak, cucumbers distributed by a specific producer were identified as the initial cause. The FDA, the Centers for Disease Control and Prevention, and public health officials in several states cooperated for thorough investigations.
The cucumbers, which were grown in Mexico and distributed in the United States, were rapidly quarantined and removed from the market by the producer once the link was established. The firm also initiated a recall of all potentially contaminated products.
Most people infected with Salmonella develop diarrhea, fever, and stomach cramps within 12 to 72 hours after being exposed to the bacteria. These symptoms usually last four to seven days. Most individuals recover without treatment, but in some cases, the diarrhea may be severe enough to require hospitalization.
Infants, elderly people, and individuals with weakened immune systems are more likely to have a severe illness from Salmonella infection.
The FDA has emphasized the importance of proper food safety to prevent such outbreaks, encouraging consumers to properly wash all fresh produce and cook all meat at the recommended temperatures.
Significantly, no deaths were reported associated with this outbreak. The number of Salmonella cases linked to these cucumbers has drastically reduced since the recall, leading authorities to declare the outbreak over.
