Second Salmonella outbreak reported; cucumbers are likely the source

The FDA is investigating a new outbreak of infections caused by Salmonella Braenderup. The outbreak may be related to an ongoing outbreak of Salmonella Africana infections. Both may be related to fresh cucumbers.

According to the Food and Drug Administration, 158 confirmed patients have been infected with Salmonella Braenderup since the new outbreak was published on June 5. The patients are spread across 23 states.

For the Salmonella Africana outbreak, there are 162 patients spread across 25 states. Fifty-four patients in that outbreak required hospitalization. The first patient confirmed in the outbreak fell ill on March 11. The patients range in age from 1 to 92 years old.

The FDA has reported that preliminary test results show that the Salmonella Africana outbreak may be linked to fresh, whole cucumbers.

The two outbreaks have several similarities, including where and when illnesses occurred and the demographics of sick people. Researchers are working to determine if the two outbreaks could be linked to the same food, the FDA said.

The FDA reports that the Salmonella Africana outbreak may be linked to cucumbers recalled by Fresh Start Produce Sales Inc. The cucumbers involved in the Salmonella Africana outbreak were sold in bulk to distribution centers, wholesalers and foodservice distributors in 14 states, but these sellers may have shipped to other states or repackaged them for retail stores. Cucumber labels may not mention a brand name or grower.

Specific stores where the cucumbers were sold have not been mentioned. Researchers are working to gather more information to see if other cucumbers are affected.

Of the 65 patients interviewed during the Salmonella Africana outbreak, 72 percent reported eating cucumbers before becoming ill. The outbreak was first reported by the FDA on May 22.

As part of the investigation into the outbreak, Pennsylvania Department of Agriculture officials collected samples of cucumbers from several retail locations. Testing identified Salmonella in a sample of those cucumbers. Further tests are being conducted to determine if the Salmonella strain from the cucumber sample is the same strain that is making people sick.

The number of sick people in both outbreaks is likely much higher than the confirmed number of patients, the CDC reported. The agency says there are 29 unreported illnesses for every Salmonella illness confirmed in outbreaks.

About Salmonella infections
Food contaminated with Salmonella bacteria usually does not look, smell or taste spoiled. Anyone can become ill from a Salmonella infection. Infants, children, seniors and people with weakened immune systems are at greater risk for serious illness because their immune systems are vulnerable, according to the CDC.

Anyone who has eaten cucumbers and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctor about possible exposure to Salmonella bacteria, because special tests are needed to diagnose salmonellosis. Symptoms of Salmonella infection can mimic other diseases, often leading to misdiagnosis.

Symptoms of a Salmonella infection may include diarrhea, abdominal cramps, and fever within 12 to 72 hours of eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. However, in some cases, the diarrhea can be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop serious illness and serious, sometimes life-threatening conditions.

Some people become infected without becoming ill or showing symptoms. However, they can still spread the infections to others.

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