Imported Onions From Mexico Cause Of Salmonella Outbreak, CDC Says

The U.S. Centers for Disease Control and Prevention has identified imported onions as the cause of a Salmonella epidemic that has spread to 37 states. The epidemic was blamed on fresh red, white, and yellow onions imported from Chihuahua, Mexico, and marketed by ProSource Inc.

The onions, which were sold to restaurants and grocery stores in the United States, were last imported on August 27, according to the distributor. Due to the product’s three-month shelf life, potentially contaminated onions may still be present in homes and workplaces.

The CDC said that there are currently a total of 652 Salmonella cases and of those, 129 had to be hospitalized. The cases were mostly recorded in Texas, Virginia, California, and Illinois. However, experts said that owing to the time it takes to designate a sick individual as part of the outbreak and how often persons with Salmonella recover without being tested or seeking medical care, the number of cases is likely greater than the number recorded.

Businesses in affected states have been advised not to serve fresh, whole onions imported from Chihuahua and distributed by ProSource. People have also been advised to check their stocks and avoid eating fresh onion until the issue is resolved.

"Throw away any unlabeled onions at home," CDC warns, after salmonella outbreak has sickened more than 600 people in 37 states. https://t.co/MvqXLnCuAM
— CNN (@CNN) October 21, 2021

Onions without proper stickers or packaging indicating the brand and country of origin should be discarded, according to the CDC. The CDC recommends washing surfaces and containers that may have come into contact with imported onions in hot, soapy water or putting them through the dishwasher.

The CDC believes that the outbreak may have started between May 31 and September 31. The people who have been affected range in age from 1 to 97 years old. As of Wednesday, no deaths had been reported.

Salmonella causes diarrhea, fever, and stomach cramps six hours to six days after a person ingests food contaminated by the bacteria. Symptoms last four to seven days on average but most people recover without treatment.

Severe illness, such as infection of the urine, blood, bones, joints, spinal fluid, and brain, can occur as a result of the condition. Serious diseases are more likely among immune-compromised persons, children under the age of five, and those over the age of 65.

According to the CDC, the bacteria causes 1.35 million illnesses, 26,500 hospitalizations, and 420 deaths in the United States each year.