A salmonella outbreak linked to imported cucumbers expanded this week to 30 states. Three lawsuits were filed in connection with the cases, which include two deaths and 341 confirmed illnesses.
The Atlanta-based Centers for Disease Control said multiple state health departments and the Food and Drug Administration have found, as of Sept. 8, that the identified salmonella Poona infections had infected 341 people. Seventy patients had been hospitalized and two deaths had been reported, one each in California and Texas.
On Sept. 4, San Diego-based Andrew & Williamson Fresh Produce voluntarily recalled all cucumbers sold under the “Limited Edition” brand label from Aug. 1 through Sept. 3.
The CDC said 53 percent of the illnesses were in children younger than 18, and the first lawsuit connected to the outbreak was filed Monday on behalf of a child in Minnesota who had dined with his parents at an Oakland, Minn., Red Lobster restaurant. Lawsuits were also filed in Arizona on behalf of a child and an adult male.
Orlando, Fla.-based Red Lobster said in an update Thursday that it was committed to the safety and well being of its guests.
“Out of an abundance of caution, we removed all cucumbers from our restaurants and discontinued their use until further notice prior to the opening of business on Friday, Sept. 4,” the company said, adding that Andrew & Williamson supplied cucumbers to less than a third of its 705 restaurants.
Red Lobster said cucumbers were only served on one menu item in a one-ounce portion. “We respect the FDA and CDC’s findings and will continue to partner with them and local health departments on this issue,” the company said.
Other restaurant brands had initially been linked to the outbreak, but companies later said they were not involved. A spokesman at Orlando, Fla.-based Darden Restaurants Inc. said that “neither Olive Garden nor The Capital Grille receives any cucumbers from the affected supplier and our restaurants are not affected by the recall by A&W. Additionally, Olive Garden does not even serve cucumbers in our restaurants.”
The CDC said the affected cucumbers are often referred to as a “slicer” or “American” cucumber, and is dark green in color. The typical length is seven to 10 inches.
The CDC said the suspect cucumbers, grown in Mexico, were shipped in green-and-black cardboard boxes with the label “Limited Edition Pole Grown Cucumbers.”
“Domestically produced cucumbers are not believed to be involved in this outbreak,” the agency said.
The CDC said restaurants should not serve the recalled cucumbers. “If you aren’t sure if your cucumbers were recalled, ask the place of purchase or your supplier. When in doubt, don’t eat, sell, or serve them, and throw them out,” it said.
Most people infected with salmonella develop symptoms within 12 to 72 hours of being exposed to the bacteria, and can exhibit diarrhea, fever and abdominal cramps, the agency said.
Cucumbers have been linked to other recent salmonella outbreaks, according to the Food Poison Journal, which is presented by the Seattle-based Marler Clark law firm, which specializes in food-safety cases.
In 2014, 275 salmonella cases were reported between May 25 and Sept. 29 in 29 states and the District of Columbia. Those were linked to cucumbers grown in the Delmarva region of Maryland. One death was reported.
In 2013, 84 people were infected with the Salmonella Saintpaul strain between Jan. 12 and April 28 in 18 states. Those infections were linked to imported cucumbers from Mexico and distributed by an Arizona vendor.
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