Cucumber salmonella outbreak spreads to Wisconsin. What to know

Public health officials are investigating a salmonella outbreak from cucumbers that has rendered more than 400 people ill, including several in Wisconsin.

As of July 1, the Centers for Disease Control and Prevention had traced the salmonella outbreak to 31 states and the District of Columbia. Between March and July, 449 people became sick, with 125 of them needing hospitalization.

Though the CDC issued a food safety alert Wednesday, the agency said there is likely no ongoing risk to the public. Cucumbers from the growers identified as sources of the outbreak are no longer in season and off the shelves.

Here's what to know about the outbreak and how to stay safe from salmonella.

How many people in Wisconsin have gotten sick?

As of July 1, the CDC has identified two cases linked to the outbreak in Wisconsin.

However, most people with salmonella or food poisoning do not visit the doctor, so cases can often go underreported. For every confirmed case of salmonella, there are about 30 people with unreported cases, according to the CDC .

Wisconsin's neighboring states all saw more cases linked to the outbreak: Minnesota and Michigan both logged nine cases, while Iowa and Illinois saw four each.

Pennsylvania reported the most cases, with 60 people sick. New York and Florida were the next highest, with both reporting more than 50 cases.

What is the source of the salmonella outbreak?

Two cucumber growers in Florida were likely the main sources of the outbreak, though these two farms do not account for all the illnesses reported, according to the FDA .

After testing soil and water samples from the two farms, the FDA detected salmonella in both places. The farms, both in Florida, were Bedner Growers, Inc. in Boynton Beach and Thomas Produce Company in Boca Raton.

These growers' products are no longer on the market, since it is the off season for their crops.

More: Wisconsinites could be eligible to join a class action tied to the nationwide listeria outbreak

Symptoms of salmonella

Symptoms of salmonella can start anywhere between six hours to six days after swallowed the contaminated food, according to the CDC. Infected people may experiences diarrhea, fever and stomach cramps, and most will recover without treatment after four to seven days.

Some people, however, are at increased risk of severe symptoms and may end up needing hospitalization. This includes people with weakened immune systems, children younger than 5 years old and adults 65 or older.

How to protect yourself from salmonella

The CDC offers the following tips to avoid contracting salmonella:

• Stay clean: Wash your hands, utensils, and surfaces often. Rinse fruits and vegetables under running water before eating, cutting, or peeling.
• Separate food: Keep food that won’t be cooked separate from raw meat, poultry, and seafood.
• Cook food: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs .
• Chill food: Refrigerate perishable food within 2 hours. If the outside temperature is hotter than 90 degrees, refrigerate within one hour. Thaw food in the refrigerator, not on the counter.

This article originally appeared on Milwaukee Journal Sentinel: Cucumber salmonella outbreak spreads to Wisconsin. What to know