(Updated Nov. 22, 2021 – The FDA and CDC are reporting more cases of salmonella linked to the onion recall from last month. There are now nearly 900 reported cases of illness and 183 hospitalizations. Keep reading for details on the outbreak and what you should do next.)
Avid chefs and home cooks will know that the freshest ingredients can make a dish taste so much better. We don’t all have the culinary skills of Gordon Ramsey, but most of us will be able to tell when something doesn’t quite taste right. Tap or click here to read Instacart vs. the grocery store: Surprising reason one is much better for your family’s safety.
When things seem fine but guests begin feeling sick, that should be your first indication that something dangerous is possibly lurking in your food. Unfortunately, that is what has been happening around the U.S.
A recall for onions imported from Mexico has been issued, linked to nearly 900 cases of salmonella infection. Keep reading to find out what to do next.
Here’s the backstory
The FDA and CDC are currently investigating a salmonella outbreak. It’s being traced back to whole, fresh onions from ProSource Produce and Keeler Family Farms. Both businesses imported the potentially contaminated onions from Chihuahua in Mexico.
The recall spans red, yellow, and white whole, fresh onions imported from July 1, 2021, through Aug. 31, 2021. The recalled onions have been distributed across the country by:
- Big Bull
- Peak Fresh Produce
- Sierra Madre
- Markon First Crop
- Markon Essentials
- Rio Blue
- Rio Valley
- Sysco Imperial
The CDC explained that the onions had been supplied to restaurants, food service locations, wholesalers, and retail or grocery stores throughout the U.S. The FDA has a site set up with detailed information on each company’s recall. You can see it by clicking here.
What you can do about it
In both cases, the recalled or contaminated food should be thrown away immediately. You should never consume food that has been recalled, and restaurants shouldn’t sell or prepare contaminated ingredients. If you have onions on hand but don’t know where they are from, throw them out to be safe.
Onions have a shelf life of about three months, so it will be a good idea to check your cupboards if you recently bought onions.
Here are steps recommended by the CDC on preventing salmonella infection:
- Clean: Wash your hands and surfaces often, and wash fruits and vegetables before eating, cutting or peeling.
- Separate: Keep food that won’t be cooked before it is eaten, such as fresh fruit, salads and deli meats, away from raw meat, poultry and seafood.
- Cook: To a temperature high enough to kill germs’ external icon.
- Chill: Refrigerate perishable foods within two hours; one hour if it’s 90°F or hotter outside.
It’s essential to make sure everything these onions may have touched in your home is scrubbed. Wash surfaces and containers using hot soapy water or a dishwasher.
Symptoms of salmonella infection can include diarrhea, fever and abdominal cramps. It may consist of a high fever, aches, headaches, lethargy, and a rash in extreme cases. It is important to note that these symptoms can indicate a different illness. If you are feeling unwell, always seek help from a medical professional.