Red onions imported from USA likely behind salmonella outbreak, recall issued

  • Red onions imported from USA likely behind salmonella outbreak, recall issued

Red onions imported from USA likely behind salmonella outbreak, recall issued

Dozens of Salmonella cases in the state of Oregon have been traced back to red onions produced by a California company, according to the Oregon Health Authority.

The CDC issued a food safety alert Friday that said 396 people in 34 states have been sickened.

State officials are urging people not to eat onions from Thomson International, Inc., of Bakersfield, California, after 76 people in 13 OR counties fell ill with matching strains of Salmonella bacteria.

Red onions imported to Canada from the US have been linked to an outbreak of salmonella in B.C. and four other provinces.

The CDC advised consumers not to eat any onions from Thomson International Inc. or products made with these onions, and to wash and sanitize any surfaces that could have come into contact with the onions.

Red onions that were grown in Canada are not affected by this advisory.

"If you can not tell if your onion is from Thomson International Inc., or your food product contains such onions, you should not eat, sell, or serve it, and should throw it out", according to the FDA.

As of July 28, there have been 938 reported cases of the salmonella linked to poultry with 151 hospitalizations.

The warning also applies to any food products that contain raw red onions imported from the U.S. These can also have been bought from Sysco on-line or by numerous restaurant areas.

PHAC is advising people in B.C., Alberta, Saskatchewan, Manitoba and Ontario to throw away red onions that came from the US and food products that may have been made with these onions, and is asking restaurants to do the same.

For a full listing of recalled products related to this Sysco red onions recall, visit the Canadian Food Inspection Agency here. Across the USA, 212 people have fallen ill so far, according to the CDC.

Typical symptoms of salmonella include diarrhea, fever and stomach cramps anywhere from six hours to six days after bacteria exposure.

Most people recover without treatment, according to the agency, however, children younger than five and adults over 65, as well as those with weakened immune systems, are more likely to have a severe illness.