An outbreak of Salmonella infections associated with infected onions has paddled in North America. To date, the outbreak has infected 879 people, involving 114 hospitals in 43 U.S. states and seven Canadian provinces.
The U.S. Food and Drug Administration traced the outbreak back to red onions produced by Thomson International Inc. of Bakersfield, California. Thomson published a reminder of all her onions on August 1, with red, yellow, white and sweet bulbs being sent each time after May 1st. But the outbreak numbers are likely to continue to climb, given the potentially week-long period between meals developing a bad onion and symptoms, plus a typical delay of two to four weeks upon reporting.
The infected onions were shipped to wholesalers, restaurants and groceries throughout Canada, as well as in all 50 U.S. states and the District of Columbia. Affected stores include Walmart, Kroger, Fred Meyer, Publix, Giant Eagle, Food Lion, and HEB. The onions were sold under brands: Thomson Premium, TLC Thomson International, Tender Loving Care, El Competitor, Hartley’s Best, Onions 52, Majestic, Imperial Fresh, Kroger, Utah Onions, and Food Lion.
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Map of states affected by the Salmonella erupted.
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Date of onset of symptoms in cases reported so far. Fall reporting delays by 2 to 4 weeks.
In addition to whole onions, a number of deli items, mixed salads, and ready-to-eat products have also been recalled. The resume list is still growing. See the FDA website for the latest information.
Officials in both Canada and the United States advise all consumers that if you do not know whether a food containing an onion is affected by the reminders, throw it and wash your hands. Even if you plan to cook your onions properly, they still pose a risk because they can spread infected bacteria to other food and kitchen items before you cook them.
Explosive cases
However Salmonella infections are not normally life-threatening – there have been no deaths so far in this outbreak – they are still non-violent. According to the Centers for Disease Control and Prevention, symptoms tend to develop between six hours and six days after infection and usually include stomach cramps, fever, and diarrhea, which can be bloody. Some people also develop nausea, vomiting, as a headache. The symptoms usually last four to seven days.
In some cases, the bacteria can spread from the gut into the bloodstream, causing more serious infections. Those at higher risk for severe cases are children under 5, adults over 65, and people with compromised immune systems.
Salmonella forest the intestine in happy and move from one victim to the next via the gastric-crowned fecal-oral route. Producing and other foods are often contaminated with animal waste. As such, contaminated meat, poultry, milk, and eggs are often absent in such outbreaks. But the CDC notes that any food product and even non-food can be contaminated. Transient poopy-doers of Salmonella outbreaks have included tomatoes, alfalfa sprouts, cantaloupe, pet turtles, backyard chickens, iguanas, and owl pellets.
The CDC estimates that Salmonella causes 1.35 million infections, 26,500 hospitalizations, and 420 deaths each year in the US. Almost all of these cases are due to contaminated food. In the current outbreak linked to the onion, the CDC reports 640 cases and 85 hospitalizations. Of those, 244 cases were reported between July 31 and August 7.
