Salmonella Outbreak Linked to Fresh Diced Onions

Illustration with a triangle and exclamation mark and text reading Food Safety Alert

Posted December 13, 2023

This outbreak is over. Learn what you can do to protect yourself from getting sick from Salmonella.

Fast Facts
  • Illnesses: 80
  • Hospitalizations: 18
  • Deaths: 1
  • States: 23
  • Recall: Yes
  • Investigation status: Closed
10 oz cups diced mirepoix

10 oz cups diced mirepoix

3 lb bag diced yellow onions

3 lb bags diced yellow onions

8 oz cups diced celery and onions

8 oz cups diced celery and onions

8 oz cups fresh diced yellow onions

8 oz cups fresh diced yellow onions

8 oz cups diced red onions

8 oz cups diced red onions

Recalled Food

On October 23, 2023, Gills Onions brand voluntarily recalled fresh diced onion products.

  • Products included some lots of diced yellow onions (3lb bags and 8 oz cups), diced celery and onions (8 oz cups), diced mirepoix (10 oz cups), and diced red onions (8 oz cups).
  • Use-by dates between August 8, 2023, and August 28, 2023.
  • Recalled onions were sold in select stores and were also sent to restaurants and institutions nationwide and in Canada.
  • See recall notice for more detailed product information.
What You Should Do

Recalled onions are no longer available for sale and the use-by dates have passed.

Always follow 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 germs.
  • 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.
Symptoms of Salmonella
  • Most people infected with Salmonella experience diarrhea, fever, and stomach cramps.
    • Symptoms usually start 6 hours to 6 days after swallowing the bacteria.
    • Most people recover without treatment after 4 to 7 days.
  • Some people—especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems—may experience more severe illnesses that require medical treatment or hospitalization.
  • For more information about Salmonella, see the Salmonella Questions and Answers page.