FDA 
Cucumbers
Often eaten raw, cucumbers may come into contact with contaminated water, soil or equipment during growing, harvesting, and post-harvest. They also are exposed to handling by workers as they may be harvested and sorted by hand. The FDA received five reports of outbreaks of foodborne illness associated with the consumption of raw cucumbers from 1996 to 2014. Four of the outbreaks were attributed to Salmonella spp., and one to E. coli, resulting in 296 illnesses and 40 hospitalizations in all. Additionally, an outbreak of Salmonella Poona linked to “slicer” cucumbers resulted in illness in 907 people across the country from mid-2015 to early 2016. The FDA has done limited sampling of cucumbers and is seeking information on the prevalence of Salmonella spp. and E. coli O157:H7 in fresh cucumbers.
Hot Peppers
Hot peppers may come into contact with contaminated water, soil or equipment during growing, harvesting, and/or post-harvest activities. In 2008, fresh hot peppers were associated with an outbreak that caused 1500 illnesses, 308 hospitalizations and two deaths. Additionally, since 2010, Salmonella spp. has been responsible for eight product recalls involving fresh hot peppers, which can be a ‘stealth component’ in multi-ingredient dishes. As a result of these incidents, the FDA is seeking information on the prevalence of Salmonella spp., E. coli, and Shiga toxin–producing E. coli in fresh hot peppers.
FoodWorld 