This is an archived article that was published on sltrib.com in 2015, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Cucumbers, likely from a distributor in Mexico, have caused a salmonella outbreak in Utah and 26 other states.
Since early July, 285 people across the country have been infected with the outbreak strains of salmonella poona, according to the Centers for Disease Control. There have been 30 reported cases in Utah, though a CDC news release doesn't elaborate.
Salt Lake County was hit the hardest, at 10, according to the Utah Department of Agriculture and Food. Seven more people were reported ill in Utah County, and the rest were reported elsewhere in northern and central Utah.
About two-thirds of the affected people are female, and a little more than half are children, the agriculture department reported.
An investigation by CDC and the U.S. Food and Drug Administration identified cucumbers imported from Mexico and distributed by Andrew & Williamson Fresh Produce as a likely source, according to the release. The distributor voluntarily recalled all cucumbers sold under a "Limited Edition" label from Aug. 1 through Wednesday, since they might be contaminated, the release adds.
"The type of cucumber is often referred to as a 'slicer' or 'American' cucumber and is dark green in color," and has a typical length of 7-10 inches, according to the CDC.
If anyone isn't sure whether their cucumbers were recalled, the CDC advises that you ask "the place of purchase or your supplier," and that "when in doubt, don't eat, sell, or serve them and throw them out."
Someone sick with Salmonella usually has a fever, abdominal cramps, and diarrhea starting about 12 to 72 hours after eating the contaminated food, according to the Utah Agriculture Department.
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