Buzz
Is there an onion in your kitchen right now? Most likely, yes. Here’s a quick test: Do you know the farm or distributor it came from? If you can’t answer, it’s best to toss it out.
On July 31, the FDA and CDC revealed they traced a Salmonella outbreak linked to red onions back to a single probable source: Thomson International Inc., a California-based supplier.
For additional tips on essential foods to stock, watch the video below:
If you recall the romaine lettuce recalls from 2018 and 2019, this next part will seem familiar: Discard your red, yellow, white, or sweet onions unless you’re certain they did not originate from Thomson International. The outbreak has already affected individuals across 11 states.
If you grew your onions at home, or if your grocery store explicitly confirmed they’re from Pennsylvania, or if the onion’s sticker indicates its origin, they’re safe to keep. Otherwise, the FDA recommends erring on the side of caution and disposing of them.
Cooking destroys Salmonella, so if you’ve already consumed the onion but cooked it thoroughly, you’re likely safe. However, since onions aren’t typically handled with the same caution as raw meat, it’s best to discard any questionable onions. Avoid eating them raw, even if you believe you’ve had some without issues.
Salmonella symptoms can take several days to appear after ingestion; the CDC notes an incubation period of 6 to 72 hours. If you suspect illness, the CDC recommends seeking medical care and documenting all foods consumed prior to feeling unwell. Report your case to the local health department, as investigators may contact you to gather details about your diet in the preceding week. This process, akin to contact tracing, helps track the outbreak’s spread and may prevent further illnesses.
