FDA issues urgent recall for cucumbers over deadly contamination

Daily Mail​

09-07-2025

Federal health officials have issued an urgent recall due to a deadly bacterial contamination in thousands of pounds of cucumbers.
On Tuesday, the US Food and Drug Administration (FDA) upgraded their June 16 alert, recalling 71 boxes of fresh cucumbers from Fuentes Farms, to the agency's highest level - meaning the contaminated food could cause death if eaten.
Nearly 3,000 pounds of produce were potentially contaminated with Salmonella, a type of bacteria that can cause food poisoning and be deadly if the infection spreads to the bloodstream or causes severe dehydration.
Other symptoms include diarrhea, fever, and stomach cramps, which can be serious, especially for young children, the elderly, or those with weakened immune systems.
Texas-based Fuentes Farms revealed that the recall affected cucumbers in 40-pound boxes containing the code number 357.
The produce was sold by vendors at flea markets in the McAllen and Alamo areas of Texas.
If the cucumbers were handled by vendors and customers without taking proper hygiene into account, the bacteria could easily spread to other foods and people in these outdoor markets.
The FDA found the Salmonella during a routine sampling of the company's produce in June. Fuentes Farms has stopped production and distribution of cucumbers as the FDA continues their investigation into what caused the problem.
'Consumers who believe they may have purchased cucumbers from Lot #357 are advised to dispose of the product or return it to the place of purchase,' Fuentes Farms wrote in a statement released by the FDA.
So far, no illnesses have been reported and health officials haven't discovered any widespread Salmonella outbreaks linked to this recall.
However, a Class I recall by the FDA is the most severe type of recall, issued when there is a reasonable chance that exposure to a certain product will cause serious harm or death.
Class I recalls require immediate action, including companies notifying their customers, immediate removal of the product from markets, and a consumer warning to throw out or return the item right away.
Fuentes Farms noted that the cucumbers were distributed and sold between May 31 and June 3.
According to the FDA and CDC, Salmonella is one of the leading causes of foodborne illnesses in the US, with produce-related outbreaks often tied to contamination from water, soil, or improper handling.
A 2017 study in Food Protection Trends found that unsafe handling of raw meat and unwashed fruit and vegetables significantly increases the risk of both E coli and salmonella infections.
Cucumbers have been implicated in several outbreaks in recent years, though they are not as frequent a source as leafy greens or poultry.
In May, a Salmonella outbreak tied to cucumbers was traced back to Bedner Growers, Inc. in Florida which resulted in 69 illnesses across 21 states.
In June 2024, the FDA and CDC discovered another multistate outbreak of Salmonella linked to cucumbers from Bedner Growers, Inc. and Thomas Produce Company in Florida.
That outbreak sickened 551 people across 34 states and Washington DC, with 149 people ending up in the hospital.
The CDC has estimated that Salmonella causes about 1.35 million infections annually in the US.
While contaminated sources and poor hygiene among those handling these vegetables is a main culprit of Salmonella infections, it's not the only way bacteria can spread and thrive.
A 2020 study in Food Control found that refrigerator temperatures above 41°F (5°C) can allow pathogens like listeria or salmonella to survive, potentially contributing to foodborne illness.
According to Professor Judith Evans, of London South Bank University, and Oleskii Omelchenko, a PhD researcher at the Quadram Institute, refrigerators can often become a breeding ground for disease.
'Part of the problem is that many fridges lack an accurate, accessible way to monitor their internal temperature,' Evans and Omelchenko said in The Conversation.
'On top of that, every time you open the door, warm air rushes in. The longer the door stays open, especially if you're lingering while choosing a snack, the more the internal temperature climbs toward room temperature, creating a more suitable environment for bacteria to thrive.'