An outbreak of salmonella poisoning linked to bagged, pre-cut onions has sickened at least 73 people in 22 states, including 15 who were hospitalized, U.S. health officials said Wednesday. No deaths have been reported.
Gills Onions of Oxnard, Calif., has recalled packages of:
- diced yellow onions
- red onions
- diced onions and celery
- a mix of diced onions, celery and carrots, known as mirepoix
The products recalled had use-by dates in August 2023. They are no longer for sale in stores, but consumers may have them—or foods made with them—in freezers. Consumers should not eat, sell, or serve the onions or foods made with them, health officials said.
The diced onion products were sold at food service and other institutions in the U.S. and Canada and at retailers in:
- Arizona
- California
- Idaho
- Montana
- Oregon
- Washington
Retail sites included:
- Stater Bros.
- Bashas’ markets
- Smart & Final stores in Arizona and California
- Smart & Final and Chef’s Store in California, Oregon, Washington, Idaho, and Montana
Officials with the U.S. Food and Drug Administration and the Centers for Disease Control and Prevention are investigating the outbreak to determine whether additional products are tied to illnesses.
What is salmonella?
Salmonella are bacteria that can live in the intestinal tract of a variety of different animals like poultry, rodents, goats, calves, cows, sheep, pigs, and even reptiles and amphibians. It can sicken both people and animals, according to the CDC.
What are symptoms of salmonella infection?
Symptoms in people may include:
- diarrhea (could be bloody)
- fever
- stomach cramps
- nausea
- vomiting
- headache
Symptoms usually begin within six hours to six days of being infected, and can last from four days up to a week.
Salmonella can be serious, and even deadly. You should seek medical attention if you experience the following symptoms, according to the CDC:
- diarrhea and a fever higher than 102
- diarrhea for more than 3 days that isn’t improving
- bloody stools
- prolonged vomiting that prevents you from keeping liquids down
- signs of dehydration like producing very little urine, dry mouth and throat, and dizziness upon standing
What kinds of foods could I get salmonella from?
The bacteria can contaminate a variety of foods, including:
- sprouts
- other vegetables
- eggs
- chicken
- pork
- fruits
- nut butters
- frozen pot pies
- chicken nuggets
- stuffed chicken entrees
It’s important to note that contaminated foods usually look and smell normal, so you won’t be able to tell that they’re unsafe to eat.
What can I do to prevent salmonella infection?
Salmonella infections are most common in the summer, when warm weather and unrefrigerated foods create ideal conditions for the bacteria to grow. Make sure to refrigerate or freeze perishable foods, leftovers, and prepared foods within 2 hours—or 1 hour if it’s 90 degrees or hotter outside.
What else should I know about salmonella?
- It can spread from animals to people and vice versa, so always wash your hands after coming in contact with animals.
- You should also always wash your hands after using the toilet, changing diapers, or cleaning the bathroom after someone with diarrhea used it.
- If you’re infected, you shouldn’t prepare food or drinks until after your infection is over, so you don’t spread it.
- Children younger than 5, older adults, people with weakened immune systems, and people with diabetes and/or liver or kidney disease, as well as cancer, are more likely to be infected by salmonella. Be especially careful when preparing food for people with these conditions.
