A Salmonella Outbreak Linked to Red Onions Has Sickened Hundreds in 43 States
The CDC has announced that contaminated red onions are likely the cause behind a massive salmonella outbreak first reported in July.
As of last week, 640 people in 43 states have fallen ill so far, and 85 of them have required hospitalization.
The CDC advises consumers “not to eat, serve, or sell” any onions produced by Thomson International, Inc., which were recalled on August 1.
The Centers for Disease Control and Prevention (CDC) has identified red onions as the likely culprit behind an ongoing salmonella outbreak that has sickened at least 640 people in 43 states. So far, at least 85 people have been hospitalized with salmonella infection with no deaths reported.
The CDC reports that Thomson International, Inc. in Bakersfield, California produced the contaminated red onions, advising consumers, stores, and restaurants “not to eat, serve, or sell” any of the company’s onions, including red, white, yellow, and sweet onions. Experts are investigating whether other varieties of onions could be tainted as well. All of the company's onions were recalled on August 1.
Recalled onions were sold under multiple brand names, including Taylor Farms and Marketside at stores various stories, including Walmart, Kroger, Fred Meyer, Publix, Giant Eagle, Food Lion, and H-E-B. Food products containing the onions have also hit shelves. The CDC advises checking for recalls on items including “chicken salad, macaroni salad, fajita stir-fry, pizza, sub sandwiches, diced raw onions and peppers, and other salads.”
Salmonella is a bacterial infection that often causes diarrhea, fever, and stomach cramps lasting between four and seven days, according to the CDC. Some people also experience nausea, vomiting, and headaches. Symptoms appear between six hours and six days after exposure. Severe illness is more likely in children younger than 5, adults 65 and older, and people with weakened immune systems.
Although the symptoms aren’t pleasant, most people recover without treatment, the CDC reports. If you suspect a salmonella infection, contact your doctor and focus on keeping yourself hydrated. In some serious cases, hospitalization and antibiotics are required.
Utah, Oregon, and California are the hardest-hit states, with 90, 85, and 76 cases, respectively. Since its last update on July 31, 244 new patients and 10 additional states have been affected by the contaminated red onions, meaning that this outbreak has the potential to grow much larger. (The CDC has a full list of impacted states here.)
This outbreak was first reported on July 10 with only 13 infections, rapidly growing in size and scope through the ensuing weeks. Infected people range in age from less than 1 year to 102 years old. A similar outbreak in Canada has also been linked to red onions from Thomson International, Inc.
Cases of salmonella usually take between two and four weeks to be reported, according to the CDC, leading to a delay in data. Until the CDC deems all red onions safe to eat again, make sure you know where your onions come from—and avoid them if you don’t.
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