Who doesn’t like a nice crisp, crunchy cucumber in a salad or on a sandwich. According to the CDC (Center for Disease Control) your favorite raw vegetable has been tied to an outbreak of salmonella. An outbreak of Salmonella linked to cucumbers imported from Mexico has sickened 73 people in 18 states.
The states with the most reported cases include California (28 cases), Arizona (nine cases) and Minnesota, (eight cases.) Cases also have been reported in Colorado, Idaho, Illinois, Louisiana, Massachusetts, Maryland, Nevada, New Mexico, North Carolina, Ohio, Oregon, South Dakota, Texas, Virginia and Wisconsin.
Symptoms of salmonella food poisoning include diarrhea, fever and abdominal cramps. People usually become ill within 12 to 72 hours after eating salmonella-contaminated food. The illness can last four to seven days and most people can recover without medical intervention.
The CDC suggest that you should always wash produce, especially cucumbers, before eating, cutting or cooking them.