Salmonella Outbreak Linked to Onions
- Illnesses: 1,040
- Hospitalizations: 260
- Deaths: 0
- States: 39, District of Columbia, and Puerto Rico
- Recall: Yes
- Investigation status: Closed
Whole raw red, white, and yellow onions imported from the State of Chihuahua, Mexico
- Multiple companies recalled onions. Recalled onions were supplied by ProSource Produce LLC and Keeler Family Farms and imported from the State of Chihuahua, Mexico, between July 1, 2021, and August 31, 2021.
- See recall noticeexternal icon for information about each company’s recall.
Recalledexternal icon onions and products should no longer be available in grocery stores. However, onions have a long shelf-life and may still be in homes or freezers. If you have recalled onions, do not eat them. Throw them away or return them to where you bought them. Wash items and surfaces that may have touched the recalled product using hot soapy water or a dishwasher.
Always follow these four food safety steps to prevent getting sick from Salmonella:
- Clean: Wash your hands, utensils, and surfaces often.
- Separate: Keep food that won’t be cooked separate from raw meat, poultry, and seafood.
- Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germsexternal icon.
- Chill: Refrigerate perishable food (food that goes bad) within 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or picnic), refrigerate it within 1 hour. Thaw food in the refrigerator, not on the counter.