Food Safety Alert: Salmonella Outbreak Linked to Onions
Multiple companies have recalled onions. All recalled onions were supplied by ProSource Produce LLC and Keeler Family Farms and imported from Chihuahua, Mexico, between July 1 and August 31, 2021.
The FDA’s website has a table with information about each company’s recall.
Fast facts about onions & Salmonella & its symptoms in this investigation:
- Illnesses: 808 (156 new)
- Hospitalizations: 157 (28 new)
- Deaths: 0
- States: 37 and Puerto Rico (1 new)
- Recall: Yes
- Investigation status: Active
Do not sell or serve recalled onions
- Check storage coolers for these onions. If you can’t tell where they are from, throw them away.
- Wash and sanitize any surfaces that may have come in contact with these onions.
What should you do if you are shopping for onions?
Do not buy or eat any recalled onions.
- If you can’t tell where the onions are from, don’t buy or eat them.
Throw away any recalled onions.
- Check to see if you have any recalled onions. If you have any recalled onions or if you can’t tell where your onions are from, don’t eat them. Throw them away.
- Wash surfaces and containers these onions may have touched using hot soapy water or a dishwasher.
Call your healthcare provider right away if you have any of these severe Salmonella symptoms:
- Diarrhea and a fever higher than 102°F
- Diarrhea for more than 3 days that is not improving
- Bloody diarrhea
- So much vomiting that you cannot keep liquids down
- Signs of dehydration, such as:
- Not peeing much
- Dry mouth and throat
- Feeling dizzy when standing up
Symptoms of Salmonella
- Most people infected with Salmonella experience diarrhea, fever, and stomach cramps.
- Symptoms usually start 6 hours to 6 days after swallowing the bacteria.
- Most people recover without treatment after 4 to 7 days.
- Some people – especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems – may experience more severe illnesses that require medical treatment or hospitalization.
- For more information about Salmonella, see the Salmonella Questions and Answers page.
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