Cucumbers recalled once again due to Salmonella outbreak

A Salmonella outbreak has infected at least 26 people in 15 states and led to a recall of cucumbers grown by the producer Bedner Growers Inc. Learn more about which products are affected and how to lower your risk of infection.

Multistate outbreak: Where people are getting sick

The FDA and CDC are investigating an outbreak of Salmonella Montevideo linked to cucumbers. The agencies traced the outbreak back to the producer Bedner Growers Inc. The potentially affected cucumbers were distributed by Fresh Start Produce Sales Inc. to distributors, wholesalers, and retailers. Bedner Growers Inc. and Fresh Start Produce Sales Inc. were previously linked to a cucumber recall from Salmonella in June 2024.

As of May 19, 2025, when outbreak numbers were last reported, there were 26 illness cases across 15 states. The CDC noted that the actual number of illness cases may be higher, as some individuals with a Salmonella infection recover from their infection without being tested. Cases have been reported in the following states: Alabama, California, Colorado, Florida, Illinois, Kansas, Kentucky, Michigan, North Carolina, New York, Ohio, Pennsylvania, South Carolina, Tennessee, and Virginia.

The FDA, CDC, and public health and regulatory officials in several states are collecting different types of data about the outbreak as part of an ongoing investigation. This article will be updated as new data are released.

Which cucumber products are recalled?

As of May 20, 2025, Bedner Growers Inc. of Boynton Beach, Florida, has recalled cucumbers distributed from April 29, 2025, to May 14, 2025. The recalled cucumbers were distributed via Fresh Start Produce Sales Inc. at three Bedner’s Farm Fresh Market locations in Florida, although officials are still investigating where potentially affected cucumbers were sent. The potentially affected cucumbers could have been distributed in small packages or individually and may or may not include a label with the producer's name (Bedner Growers Inc.) or a best by date. The cucumbers may have been labeled as “plains,” “selects,” or “supers.”

Consumers are advised to throw away or return any recalled products. If you purchased cucumbers recently and you are unsure where they were produced, you should toss those cucumbers, too. Be sure to thoroughly wash with hot, soapy water any containers or surfaces that came into contact with the recalled cucumbers.

What do I do if I’ve had cucumbers recently?

If you’ve eaten recalled cucumbers, be on the lookout for any Salmonella symptoms. You should contact your health care provider if you develop any symptoms of a severe Salmonella infection, such as:

• High fever of 102°F with diarrhea
• Diarrhea that lasts for three or more days without improving
• Vomiting with an inability to keep down liquids
• Dehydration

What are the symptoms of a Salmonella infection?

Salmonella typically causes illness within six hours to six days after eating contaminated food and lasts for four to seven days, says the CDC. People with weakened immune systems, under age five, or over 65 are more likely to develop severe infections that necessitate hospitalization or treatment. Some typical symptoms of a Salmonella infection include diarrhea, fever, and abdominal cramps.

How to protect against Salmonella infection

Here are some food safety tips to help reduce the risk of Salmonella infection:

• Salmonella can grow more easily in warmer weather. Be sure to quickly refrigerate or freeze leftovers and perishables that could spoil.
• Be sure to keep your hands clean—washing your hands is one of the easiest ways to lower your risk of infection.
• When buying milk, avoid raw milk. Raw milk is unpasteurized, or milk that has not been heated to temperatures that kill pathogens like Salmonella, E. coli, Listeria, or other harmful bacteria and viruses. Consuming raw milk can cause vomiting, diarrhea, fever, body and abdominal pains, and headache—but it may also cause chronic, severe, and life-threatening symptoms.
• Concerned about Salmonella in flour? Be sure to cook or bake foods made with raw flour according to recipe or package instructions. Avoid tasting unbaked dough or batter, and always wash your hands and all surfaces after handling raw flour.
• Concerned about Salmonella in eggs? To kill Salmonella, cook eggs until both the white and yolk are firm. Like a runny yolk? To lower your risk, try pasteurized eggs, which have been treated to kill Salmonella.