Onion-related salmonella outbreak

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Fresh red, white and yellow onions have been linked to an outbreak of salmonella, according to the Centers for Disease Control. The epidemic has spread to at least 37 states, sickened at least 652 people and hospitalized 129 people. The onions were imported from Chihuahua, Mexico, and distributed by fruit and vegetable wholesaler ProSource Inc. ProSource has volunteered to recall onions imported during its last imports between July 1 and August 27, although the FDA has not issued a formal recall.

Reports of salmonella poisoning began in early August and peaked later in the month. It can take three to four weeks to determine if a sick person has been affected by an outbreak, so the rates could be much higher than what has been reported so far. Most of the reported cases are from Texas and Oklahoma.

[Related: ‘Fugitive dust’ seems to have caused last summer’s salmonella outbreak from peaches.]

Salmonella is a type of bacteria that causes salmonella poisoning, or salmonellosis. Symptoms usually include fever, vomiting, diarrhea, and stomach cramps, which can start between six hours and a week after consuming a product contaminated with the bacteria. Most people take four to seven days to recover without treatment.

Onions can last up to three months in storage, so contaminated onions can still be loose in warehouses, product bins or refrigerators. So if your pantry contains onions from Chihuahua or imported by ProSource, or of undetermined origin, dispose of them immediately and sanitize any surfaces the onions may have touched.

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