The Centers for Disease Control and Prevention has expanded the number of states where a salmonella outbreak in onions has been detected. The outbreak is inked on onions by Thomson International, Inc., a California-based company.
Contaminated onions have now been found in 43 states and 640 sick people, 85 of whom were hospitalized, according to the CDC website. There are no deaths linked to the outbreak.
“Eat, serve or sell nets from Thomson International, Inc., or food made with these onions,” warns the CDC. “Onyx types include red, white, yellow and sweet yellow varieties. Other companies have also issued reports for foods, such as chicken salads, made with recalled onions.”
The Food and Drug Administration said in a statement on Friday that Thomson will remember all varieties of onions that could come in contact with potentially contaminated red onions because of the risk of cross-contamination.
Major stores, including Walmart, Kroger, Giant Eagle and Publix have warned consumers against eating prepared foods that could contain onions.
Memory of Giant Eagle also includes all bulk and bagged red, yellow and white onions sold in its production departments since June 6, according to a report posted by the U.S. Food and Drug Administration.
People infected with salmonella can develop diarrhea, fever and stomach cramps within hours, or sometimes days, after being exposed to the bacteria. Children and adults 65 and older are more likely to get seriously ill, according to the CDC.
If you think you may have the symptoms of a salmonella infection, the CDC advises you to take these steps:
- Talk to your health insurer.
- Write down what you ate the week before you started getting sick.
- Report your illness to your local health department.
- The health department will probably call you for an interview to ask you about foods you ate in the week before you became ill.
- Assist public health researchers by answering their questions as they contact you.
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