Connecticut
Cucumber salmonella outbreak is making people in Connecticut sick. What to know
Fridge hack: Save money by keeping it cold
Keep your fridge as cold as possible for food safety.
A salmonella outbreak linked to cucumbers has made people sick in more than 30 states, including several in Connecticut.
The CDC and FDA announced Wednesday that two salmonella outbreaks linked to cucumbers earlier this year are now being investigated as one outbreak.
The agencies are continuing to collect data about these outbreaks, which they say are of two different types of salmonella.
“CDC and FDA combined these two outbreak investigations as they shared several similarities, including where and when illnesses occurred, the demographics of ill people and the foods they reported eating before they became sick,” the agencies said.
Where is the salmonella outbreak?
The salmonella outbreak linked to cucumbers has affected more than 30 states, including Connecticut.
CDC data shows 7 people in Connecticut got sick from the outbreak between March and July, but that number is likely higher as many people with salmonella recover without going to a doctor.
What is causing the salmonella outbreak?
Since first declaring the two salmonella outbreaks in June, the CDC and FDA have investigated the cause and linked it back to cucumbers.
The agencies said data has determined that cucumbers from two growers in Florida — Bedner Growers, Inc. and Thomas Produce Company — were likely the sources of the outbreak.
Products from these farms are no longer on the market, so there is likely no ongoing risk to the public, the CDC and FDA said.
However, the agencies said these growers do not account for all the illnesses in this outbreak, which is why consumers should still be aware.
How to protect yourself from salmonella
The CDC recommends practicing food safety steps to prevent getting sick from salmonella, including washing your hands and surfaces, rinsing fruit and vegetables under running water before eating and keeping raw food away from cooked food.
The agency also recommends using a food thermometer to ensure foods have been cooked to a high enough temperature to kill germs. Perishable food should also be refrigerated within two hours.
Connecticut
Overnight Forecast for April 19
Connecticut
Woman killed in Friday head-on crash in Burlington
BURLINGTON, Conn. (WTNH) — A woman is dead after police said she was involved in a head-on collision with a tractor-trailer on Friday in Burlington.
According to Connecticut State Police, a Toyota RAV4 and Peterbuilt 386 tractor-trailer collided head-on on Route 4 near Punch Brook Road at around 4:49 p.m. on Friday.
The driver of the Toyota, identified as 64-year-old Mary Christine Ferland of Burlington, was pronounced dead at the scene. The driver of the tractor-trailer was not injured, according to state police. No one else was in either vehicle at the time of the crash.
The crash is still under investigation by state police, anyone with information is asked to call Trooper Brew at 860-626-7900.
Connecticut
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