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The cucumbers were sold to restaurants, stores and food service distributors between April 29 and May 19 and may still be within their shelf life this week. Illnesses were reported between April 2 and April 28, according to the U.S. Centers for Disease Control and Prevention.

The outbreak was detected as part of a follow-up inspection in April to a that sickened 551 people and led to 155 hospitalizations in 34 states and Washington, D.C. In that outbreak, investigators found salmonella bacteria linked to many of the illnesses in untreated canal water used at farms operated by Bedner Growers and Thomas Produce Company.

In the current outbreak, officials found salmonella bacteria from samples on the farm that matched samples from people who got sick.

Health officials are investigating where the potentially contaminated cucumbers were distributed. Several people who fell ill ate cucumbers on cruise ships leaving ports in Florida, according to the CDC. Organic cucumbers are not affected, officials said.

Retailers should notify consumers who may have bought the tainted produce. If consumers don’t know the source of cucumbers, they should throw them away, officials said.

Symptoms of salmonella poisoning include diarrhea, fever, severe vomiting, dehydration and stomach cramps. Most people who get sick recover within a week. Infections can be severe in young children, older adults and people with weakened immune systems, who may require hospitalization.

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The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.