AARP Hearing Center
The Centers for Disease Control and Prevention (CDC) has identified red onions as the likely cause of an outbreak of salmonella infections that has infected people in every state except Louisiana, Oklahoma, and Vermont. As of August 31, there were 1,012 cases, resulting in 136 hospitalizations No deaths have been reported.
The likely source of the red onions in this outbreak, according to the CDC, is Thomson International Inc., a Bakersfield, California, produce supplier. The CDC is warning consumers not to eat any onions – red, white, yellow or sweet – supplied by the company since all types of onions are grown and harvested in a similar manner and may be contaminated.
Any onions from this produce supplier should be thrown away. Look for the name of the supplier on packaging or on stickers affixed to individual onions. Also toss out any prepared foods made from those onions. People infected reported eating raw onions in salads, sandwiches, wraps, salsas and dips. The onset of illnesses reported so far occurred between June 19 and August 4.
Due to the risk of cross-contamination, Thomson International announced a voluntary recall of all varieties of onions it has shipped since May 1, according to the U.S. Food and Drug Administration (FDA), which is investigating the outbreak along with the CDC. Onions were distributed to wholesalers, restaurants, and retailers in all 50 states, the District of Columbia and Canada. The onions were sold under the following brand names: Thomson Premium, TLC Thomson International, Tender Loving Care, El Competitor, Hartley’s Best, Onions 52, Majestic, Imperial Fresh, Kroger, Utah Onions and Food Lion. View a list of all the brands of onions, products containing them, and stores issuing recalls here.
In the U.S., Salmonella bacteria, which lives in the intestines of many animals, causes about 1.35 million infections, 26,500 hospitalizations and 420 deaths annually, the CDC estimates. Food is the most common source for these illnesses. The current outbreak is tied to the Salmonella Newport strain of the bacteria, one of more than 2,000 known strains.
“For fruits and vegetables, Salmonella contamination typically occurs due to poor agricultural practices including the usage of improperly treated manure, contaminated irrigation water, food handlers don't wash hands, etc.," says John Gibbons, an assistant professor in the University of Massachusetts Amherst's Department of Food Science. Fecal contamination can also lead to Salmonella infections from consuming tainted meat products.
The CDC is currently investigating a separate Salmonella outbreak in 48 states that is tied to backyard poultry flocks including chickens and ducks, as well as a multistate Salmonella outbreak involving peaches.
