Fresh Diced Onions Linked to Multistate Salmonella Outbreak

In a recent Food Safety Alert, the Centers for Disease Control and Prevention (CDC) reported that a widespread outbreak of salmonella, affecting 73 people in 22 states, has been linked to pre-cut, bagged onions. The onions in question are products of Gills Onions, a California-based company.

Gills Onions' recalled items consist of a variety of diced yellow onions, diced celery and onions, diced mirepoix, which includes onions, celery, and carrots, and diced red onions. The recalled items can be identified by their differing UPC, lot codes, and use-by dates.

The company's recall announcement as shared by the Food and Drug Administration (FDA), stated that these onions have been sold in select stores in six states: Arizona, California, Idaho, Montana, Oregon, and Washington. The use-by dates on these products are between August 8, 2023, and August 28, 2023.

Although these products have been removed from stores, the FDA warns that the onions may still be in consumers' freezers. Consumers who still have the onions are advised not to consume them and to dispose of them instead.

Anyone who has purchased these onions or has questions about the onions should contact Gills Onions at 1-800-348-2255, or visit the company's website.

This onion recall has followed a reported outbreak of Salmonella Thompson, which was unidentified until earlier in October. This earlier outbreak had infected 64 people.

The CDC estimates that annually Salmonella causes 1.35 million infections, which are known as salmonellosis. The majority of these illnesses are caused by food.

Typically, symptoms of a Salmonella infection, which can begin within six hours of consuming contaminated food, can continue for four to seven days. Some individuals can feel sick for several weeks, however. The common way to treat Salmonella is through supportive care such as drinking extra fluids and resting. Certain individuals are more susceptible to Salmonella infections and may experience harsher symptoms.

The most effective method to prevent a Salmonella infection is to refrigerate perishable, prepared foods, and leftovers within two hours of purchase or cooking. Certain foods such as chicken, eggs, and processed products like nut butter are more likely to host the bacteria. It is advisable to store these items properly and consume them by the use-by date, especially in summer when the conditions are ideal for the growth of Salmonella.