Utah Department of Agriculture and Food

Recall Issued for Salmonella Tainted Cucumbers Imported From Mexico

A multi-state recall of Salmonella tainted cucumbers has been issued in Utah and 26 other states.  The recall comes after tests linked the Mexican-grown cucumbers to 285 confirmed cases of Salmonella Poona in 27 states.  Thirty of the cases are confirmed in Utah, with 66 cases in California and 54 cases in Arizona.  The cucumbers were imported by Andrew & Williamson Fresh Produce of California and distributed to many popular grocery store chains in Utah and other Western states.  The Utah Department of Agriculture and Food (UDAF) food safety inspectors are contacting local distributors and grocery store chains to coordinate the recall of cucumbers.

 

On September 4, 2015, Andrew & Williamson Fresh Produce voluntarily recalled all cucumbers sold under the “Limited Edition” brand label during the period from August 1, 2015 through September 3, 2015 because they may be contaminated with Salmonella.

 

The type of cucumber that was recalled is often referred to as a “slicer” or “American” cucumber.

  • These cucumbers are dark green in color and typical length is 7 to 10 inches.
  • In retail locations it is typically sold in a bulk display without any individual packaging or plastic wrapping.
  • These cucumbers are shipped in a black, green, yellow, and brown carton which reads “Limited Edition Pole Grown Cucumbers.”
  • Limited Edition cucumbers were distributed in the states of Alaska, Arkansas, Arizona, California, Colorado, Florida, Idaho, Illinois, Kansas, Kentucky, Louisiana, Mississippi, Minnesota, Montana, New Jersey, New Mexico, Nevada, Oklahoma, Oregon, South Carolina, Texas, and Utah.
  • Check the Andrew & Williamson Fresh Produce Product Locator for a list of restaurants and grocery stores that they sell produce to. http://andrew-williamson.com/Our_Products/OurProducts.aspx?PageId=19

 

Consumers are advised to check any cucumbers they purchased recently and throw them out or return them to the store. 

 

The Utah Department of Agriculture and Food and the Utah Department of Health are collaborating with Public Health Officials at the CDC and FDA to investigate the multistate outbreak of Salmonella Poona infections.  As of Thursday, September 3rd, 30 cases have been linked to this outbreak in seven different local health departments in Utah.

(more)

 

Geographic Breakdown

10 – Salt Lake County

  7 - Utah County

  4 - Bear River

  3 - Central

  3 - Davis

  1 - Tooele

  1 - Weber-Morgan

 

Cases range in age from Age Ranges from 2 - 77 with a median age of 16. Seventeen of the cases (57%)

are younger than 18. Twenty of them (67%) are female. Seven (27%) of the cases have been hospital. The

dates of illness are from July 22 through August 25.

 

- A person infected with Salmonella usually has fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after eating a contaminated food or beverage.

 

- The illness usually lasts 4 to 7 days, and most people recover without antibiotic treatment.  However, the diarrhea can be severe, and hospitalization may be required.

 

- Children younger than age 5, older adults, and those with weakened immune systems may have a more serious illness.  In these people, the infection may spread from the intestines to the blood stream, and then to other body sites and can even result in death unless the person is treated promptly with antibiotics.  

 

The Utah Department of Agriculture and Food (UDAF) reminds consumers to practice safe food handling when shopping for produce at grocery stores or outdoor markets. 

  • Wash all surface areas of fruits and vegetables that are consumed raw.
  • Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood
  • Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry.
  • If you use plastic or other non-porous cutting boards, run them through the dishwasher after use
  • Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating

 

More information, including a video, about safe produce handling.