You might want to avoid eating whole cucumbers for a while.  The Centers for Disease Control and Prevention (CDC) reported that over 400 people had been affected with Salmonella sickness across 31 states, including Wisconsin, as of last week.  Of the 449 reported illnesses, 125 people have been hospitalized, but no deaths have occurred due to the outbreak.  The outbreak was linked to two growers of cucumbers in Florida.

To prevent getting sick from Salmonella, the CDC recommends washing your hands, utensils, and surfaces often.  Rinse fruits and vegetables under running water before eating, cutting, or peeling.  You should keep food that won’t be cooked separately from raw meat, poultry, and seafood. When cooking your food, use a thermometer and make sure food is cooked at a temperature high enough to kill germs (usually at least 140 degrees).  Refrigerate perishable food within two hours after cooking, and always thaw frozen food in your refrigerator.

Salmonella infection symptoms often show between six hours and six days after swallowing the bacteria. Diarrhea, fever, vomiting, and stomach cramps are common.