The Food and Drug Administration (FDA) has issued an alarming recall after onions grown in Mexico and shipped across the U.S. led to a salmonella outbreak.
At least 652 people across the United States have become ill — 129 of whom were hospitalized — after consuming the tainted onions, which were supplied by ProSource Produce of Idaho and Keeler Family Farms of New Mexico. The onions were sold to restaurants, food service locations, wholesalers, and retail or grocery stores in all 50 states and Washington, D.C.
Prior to the FDA’s recall, Keeler Family Fams issued a voluntary recall of all red, yellow, and white whole, fresh onions that had been imported from Chihuahua, Mexico, in the time between July 1st and August 25th.
Two days before that, ProSource Produce also issued a voluntary recall of the same onions that had been imported between July 1st and August 31st.
These specific onions were sold to several distributors, which then sold them under different brand names, including:
- Big Bull
- Peak Fresh Produce
- Sierra Madre
- Markon First Crop.
- Markon Essentials
- Rio Blue
- ProSource
- Rio Valley
- Sysco Imperial
The onions were also distributed to wholesalers, broadline food service customers, and retail or grocery stores in several different size bags, including:
- 50 lbs., 25 lbs., 10 lbs., 5 lbs., 3 lbs., and 2 lbs. mesh sacks.
- 50 lbs.,40 lbs., 25 lbs., 10 lbs., and 5 lbs. cartons.
Recalls have also been initiated by multiple companies that sold the contaminated onions or products containing them, including meal kit subscription services HelloFresh and EveryPlate, as well as Potandon Produce LLC, sold under brand name Green Giant.
All of the onions, and products containing them, must be thrown away. Any surface or container that these onions came into contact with must be cleaned using hot soapy water or a dishwasher.
According to the CDC, you should contact your doctor if you experience salmonella symptoms, including:
- A fever higher than 102 degrees.
- Diarrhea, including bloody diarrhea or diarrhea that has continued for more than three days.
- Vomiting.
- Signs of dehydration, such as not urinating, dry mouth and throat, feeling dizzy when standing up.
Most people who become infected with salmonella will experience diarrhea, fever, and stomach cramps within six hours to six days of eating the contaminated food.
“Recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak,” the CDC writes. “The true number of sick people in an outbreak is also likely much higher than the number reported. This is because many people recover without medical care and are not tested for Salmonella.”
