CDC Warns of Salmonella Outbreak Linked to Cucumbers | CDC Newsroom

Salmonella Outbreak Linked to Cucumbers: What You Need to Know

The Centers for Disease Control and Prevention (CDC) is investigating a multistate outbreak of Salmonella infections linked to cucumbers. As of November 29, 2024, 68 people across 19 states have been reported sick, with 18 hospitalizations. The investigation points to cucumbers grown by Agrotato, S.A. De C.V. In Sonora, Mexico and specifically those distributed by SunFed Produce, LLC, as the likely source. More information is available on the CDC website.

Who is Affected?

Illnesses have been reported from 19 states, though the CDC notes the true number of cases is likely higher as many people recover without seeking medical care or getting tested for Salmonella. Among the 68 confirmed cases, approximately 74% are female and 26% are male. The median age of those affected is 54, with ages ranging from 1 to 89 years. The majority (82%) of those with available racial data identify as White, and 18% as African American/Black. Notably, 92% of those with ethnicity data available identify as non-Hispanic, while 8% are Hispanic.

Understanding Salmonella and its Symptoms

Salmonella is a common bacterium that causes diarrheal illness. Most people infected with Salmonella experience diarrhea, fever, and stomach cramps within 6 hours to 6 days of exposure. The illness typically lasts 4 to 7 days, and most individuals recover without needing medical treatment. However, severe cases can occur, particularly in young children (under 5 years old), older adults (65 and older), and individuals with weakened immune systems. In these cases, the infection can spread beyond the intestines and require hospitalization. The CDC provides detailed information about Salmonella infection.

What the Investigation Reveals

The CDC, along with state and federal public health officials, used a combination of epidemiologic, laboratory, and traceback data to identify the source of the outbreak. Epidemiologic data gathered from interviews with sick individuals showed that 83% of 35 people interviewed reported eating cucumbers in the week before becoming ill. Laboratory testing confirmed the presence of the outbreak strain of Salmonella Montevideo in samples of cucumbers grown by Agrotato, S.A. De C.V. Traceback investigations further linked the contaminated cucumbers to SunFed Produce, LLC. The outbreak period spanned from April 2, 2025, to May 29, 2025, though the CDC notes this timeframe may be incomplete.

What Should Consumers Do?

If you have recently purchased whole fresh American cucumbers, it’s vital to take precautions. The CDC advises against consuming any recalled cucumbers. Specifically, check for stickers indicating “SunFed Mexico” as the origin. If you cannot determine the origin of cucumbers purchased between October 12 and November 26, the recommendation is to discard them. Thoroughly wash and sanitize any surfaces or items that may have approach into contact with the recalled cucumbers using hot, soapy water or a dishwasher. If you are experiencing severe Salmonella symptoms, contact your healthcare provider.

Guidance for Businesses

Businesses, including retailers and food service establishments, are advised not to sell or serve recalled cucumbers grown by Agrotato, S.A. De C.V. In Sonora, Mexico, or those distributed by SunFed Produce, LLC. They should also thoroughly wash and sanitize any surfaces that may have been exposed to the recalled cucumbers and notify customers who may have purchased them. SunFed Produce LLC issued a recall on November 27, 2024.

The Public Health Response and What Comes Next

This outbreak highlights the ongoing operate of the CDC and its partners in monitoring and investigating foodborne illnesses. The CDC continues to analyze data and conduct surveillance to identify and track outbreaks, and to develop strategies to prevent future illnesses. The investigation is now considered closed, but the CDC emphasizes the importance of following basic food safety practices to minimize the risk of Salmonella infection. This includes washing hands, utensils, and surfaces frequently, separating raw meat from other foods, cooking food to safe temperatures, and refrigerating perishable items promptly. The FDA will continue to monitor for potential issues and update guidance as needed.