Of the almost 300 people sickened by Salmonella poona, over half were children under the age of 18, with the youngest being a one-year-old. The one fatality was a 99-year-old San Diego, California woman who died on August 17, according to health officials.
The U.S. Centers for Disease Control and Prevention (CDC) released information on the outbreak at 8 p.m. Eastern Time Friday. According to the CDC: “Epidemiological, laboratory, and trace-back investigations have identified imported cucumbers from Mexico and distributed by Andrew & Williamson Fresh Produce as a likely source of the infections in this outbreak.”
Arizona has been the hardest-hit state, with 66 cases in six counties being reported. Dr. Cara Christ, director of the Arizona Department of Health Services was quoted by CNN as saying, “State and local health departments have been working around the clock with federal partners to rapidly identify the source of this outbreak so we can inform the public.”
After being informed of the epidemiological connection with the imported cucumbers, Andrew & Williamson Fresh Produce of San Diego, CA. initiated a voluntary recall Friday afternoon. The recalled cucumbers can be identified in distribution channels as “Limited Edition” brand pole-grown cucumbers.
The produce was grown and packed by Rancho Don Juanito in Mexico and distributed between August 1 and September 3, 2015. The “Limited Edition” cucumbers were distributed and reached customers through retail, food service companies, wholesalers, and brokers.
California health officials sent out a photo of a box of “Limited Edition” cucumbers, noting that, “It is unlikely that cucumbers in retail grocery stores will have any identifying brand information. CDPH recommends that consumers check with their grocer to determine if the cucumbers they purchased are impacted by this warning.”
Salmonella poona is a serotype of Salmonella enterica. It has been associated with food-borne illnesses in the past, including milk and fruits and vegetables. The CDC recommends reducing the chance of infection by using proper food handling and hygienic practices.
