Grown red onions linked to Salmonella outbreak in Canada

Andrew Cummings
August 2, 2020

Canadians should throw away any red onions that may have come from the USA due to a risk of salmonella, the Public Health Agency of Canada warned Friday. Thomson has started issuing recalls on all varieties of onions. Almost 400 people in 34 states, including two in Washington, have been infected, with 59 cases requiring hospitalization.

The Food and Drug Administration, the Centers for Disease Control and Prevention and other state and local officials are tracking the outbreak of salmonella newport which has been tied to red, white, yellow, and sweet onions from Thomson International, a supplier headquartered in Bakersfield, California.

"Sysco is recalling red onions imported from the U.S. from the marketplace due to possible Salmonella contamination".

Sysco is recalling red onions in Western Canada through the following Sysco locations: Victoria, Vancouver, Kelowna, Calgary, Edmonton, Winnipeg and Regina.

OHA said that between 400 and 500 cases of salmonellosis are reported in OR every year. Consumers should not consume the recalled products described below or foods containing these raw red onions.

People who have red onions at home, or are buying them at a store, should look for a label - which may be printed on the package or on a sticker - showing where they were grown.

"If you have any of these potentially contaminated onions, discard them and wash your hands afterwards", said Dr. DeBess. These can also have been bought from Sysco on-line or by numerous restaurant areas. The CDC estimates that about 450 persons in the United States die each year from acute salmonellosis. You should also clean your fridge drawers, shelves and any surface that came into contact with the onions.

For a full listing of recalled products related to this Sysco red onions recall, visit the Canadian Food Inspection Agency here.

Symptoms of Salmonella include diarrhea, fever and stomach cramps, and can occur anywhere between six hours and six days following exposure to the bacteria.

Since the CDC's last update on July 24, there have been 184 more reported cases.

That includes any prepared foods made in the US which might contain them.

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