Watch out.
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In these divisive times, there are always onions. You can not go wrong with onions. Onions are a staple of cuisine all over the world. Do you make German potato salad? You will need onions. Mangu? I onion. Curries, tacos, and Bolognese? Onions, onions, and onions. We are all cooking at home now. We smell through so many onions.
Or so we were. Well, we can not agree with you. A salmonella outbreak linked to red onions, first reported in late July, has spread to 43 states and Canada, New York The time reports. By Sunday, nearly 900 people had fallen ill. There have been no deaths.
According to the FDA, the probable source of the outbreak is red onions from supplier Thomson International in California, but due to the risk of contamination, the company has recalled red, yellow, white, en sweet onions shipped since May 1st. The dubious onions, Thompson said, were distributed to “wholesalers, restaurants and retailers”, and were distributed under many names: TII Premium, El Competitor, Hartley, Onions 52, Imperial Fresh, Utah Onions, Food Lion, Thomson Premium, TLC Thomson International, Tender Loving Care, Majestic and Kroger. Shopping also buys the onions, as well as products made with them.
To date, New York has not been a major locus of the outbreak, although there have been a small handful of cases in the state.
If you know you have Thomson International onions, the CDC advises you to throw them away. If you are not sure where your onions come from, the agency advises you to get rid of them as well. And Cornell professor of security safety Martin Wiedmann told it The time that the onions should be left, even when they are cooking, because of the possibility of cross-contamination. “It’s better to be safe than sorry,” he told the paper. “Just do not use them.”
