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As of October 21, a total of 652 individuals in 37 states have experienced recent Salmonella infections, with approximately 130 requiring hospital care. According to The New York Times, the outbreak has been traced to whole red, white, and yellow onions imported from Chihuahua, Mexico.
While the FDA and CDC’s investigation continues, significant findings have already emerged. The implicated onions were imported into the U.S. between July 1 and August 31 and distributed by ProSource Produce LLC and Keeler Family Farms to various retailers, wholesalers, and restaurants. Both companies have voluntarily recalled all onions sourced from Chihuahua during those months.
Given that onions can last several months when stored properly, contaminated ones may still be in circulation. The CDC and FDA are advising everyone to discard any onions from Chihuahua supplied by ProSource or Keeler, as well as those of unknown origin. If you’re unsure about the source of your onions, it’s best to dispose of them. Additionally, thoroughly clean any surfaces or containers that may have touched the onions. When purchasing onions or ordering onion-containing dishes at restaurants, verify that they are not from these distributors.
Typical symptoms of Salmonella—such as diarrhea, fever, and abdominal cramps—often subside within a week. However, severe cases may necessitate medical intervention. Contact your healthcare provider promptly if you experience signs of dehydration, persistent vomiting that hinders fluid intake, bloody stools, diarrhea lasting several days without improvement, or a fever exceeding 102 degrees Fahrenheit alongside diarrhea.
Even if your Salmonella symptoms are mild, it’s important to report them to your local health department to help authorities monitor the outbreak. Learn how to report here.
