Onion recall: Salmonella outbreak in several states linked to fresh diced onions

Onion recall: Salmonella outbreak in several states linked to fresh diced onions

Dozens of people in the United States have been sickened by a salmonella outbreak linked to packaged, pre-cut onions. The recalled onions were manufactured by California-based Gills Onions and include various types of chopped onions and chopped onion products. Anyone who may still have onions at home is urged not to consume them and to throw them away immediately.

At least 73 people in 22 states have become ill in a salmonella outbreak linked to packaged, pre-cut onions, the Centers for Disease Control and Prevention (CDC) announced in a food safety alert on Tuesday.

The recalled onions, manufactured by California-based Gills Onions, contain various UPC codes, lot codes and expiration dates for diced yellow onions, diced celery and onions, diced mirepoix (onions, celery and carrots), and diced red onions.

According to a recall notice from the company shared with the Food and Drug Administration (FDA), the onions were sold in select stores in Arizona, California, Idaho, Montana, Oregon and Washington and have an expiration date between August 8, 2023 and August 28, 2023.

Although the products have now disappeared from shelves, the FDA said the onions may still be in people's freezers in some form. If people still have the onions at home, they are instructed not to eat them and instead destroy or throw them away.

Anyone who may have purchased the recalled onions or who has questions about the onions is asked to contact Gills Onions at 1-800-348-2255 or visit the company's website at www.gillsonions.com

FDA/Gill Bulbs

SalmonellaThompson outbreak linked to onions

The onion recall follows a previously unknown oneSalmonellaThompson eruption, announced in early October. At this point, 64 people were infected with the bacteria.

That's what the CDC estimatesSalmonellacauses 1.35 million infections every year, called salmonellosis, with food responsible for most of these diseases.

Most people with oneSalmonellaAn infection can result in the following symptoms, which can appear within six hours of consuming the contaminated food:

Diarrhea (may be bloody) Fever Stomach cramps Nausea and vomiting (occasionally)

These symptoms can last four to seven days, but some people may feel sick for several weeks. Most people do not need any special treatmentSalmonellaand benefit from supportive care such as additional fluid intake and adequate rest.

AlthoughSalmonellaInfections are usually mild, but some people become infected more often and may become more severely ill than others, including:

Children under 5 years, non-breastfed infants under 12 months, adults aged 65 and over, people with weakened immune systems, people taking certain medications (including stomach acid reducers)

The best way to aSalmonellaInfection involves refrigerating perishable items, prepared foods, and leftovers within two hours of purchasing or cooking items. Some foods like chicken, eggs and processed products like nut butter are more likely to contain the bacteria. People who have these foods at home should be careful to store the foods properly and consume them until the expiration date, especially in summer when temperatures provide the right conditionsSalmonellagrow.