Cucumber Recall Update As FDA Sets Highest Risk Level

A range of recalled whole cucumbers have been designated a Class I risk level by the U.S. Food and Drug Administration (FDA).

Whole cucumbers produced by Fresh Start Produce Sales were recalled on May 23 due to the presence of salmonella in the product. The recall has now been updated to a Class I risk level, the highest, which is issued when there is a “reasonable probability” that the use of or exposure to a product could “cause serious adverse health consequences or death.”

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Affected cucumbers were distributed between May 17 to May 21 this year. They have an expiration date of May 27 and bear the lot number BG0813804. The contamination with salmonella, one of the leading causes of food poisoning in the U.S., was discovered by Pennsylvania Department of Agriculture after a product sample tested positive for the bacteria.

The recalled cucumbers are dark green in color, approximately 1.5 to 2 inches in diameter, and 5 to 9 inches long. In its original recall notice, the FDA clarified that “mini cucumbers and English cucumbers are not included in this recall.”

Only four states are affected by the Class I risk classification: Florida, New Jersey, North Carolina and Pennsylvania. However, according to the FDA’s original release, the product was also shipped to Alabama, Georgia, Illinois, Maryland, New York, Ohio, South Carolina, Tennessee, Virginia, and West Virginia.

Newsweek has contacted Fresh Start Produce Sales for clarification via email outside of normal working hours.

In a statement issued on June 12, the company said: “We take food safety seriously and source from growers who share that commitment. We are pleased that the Fresh Start cucumber samples are not linked to the current salmonella outbreaks.

“However, we are continuing our internal investigation into why a non-outbreak strain of salmonella was found in product from one supplier and how to prevent it in the future. The recalled product is beyond shelf life and is no longer available for sale in stores.”

Anyone who may have purchased the product is urged not to consume it and “should destroy and discard it or return it to the place of purchase for a refund.”

According to the Cleveland Clinic, more than 1 million people in the U.S. become infected with salmonella each year, making it one of the leading causes of food poisoning in the country.

Common symptoms include abdominal cramping, diarrhea, headaches, and fever, which can appear within a range of six hours to six days following exposure. While unpleasant, these infections tend to be mild and most people recover within a few days.

While most infections do not pose a significant risk, those who are under 12 months old, over 65 years old, and those with weakened immune systems can sometimes become seriously ill.

In rare instances, salmonella can enter the bloodstream, leading to severe conditions—such as arterial infections, endocarditis and arthritis—that require hospital treatment.