Red onions from a California supplier are linked to a salmonella outbreak that has sickened nearly 400 people nationwide, including residents in Texas, according to the U.S. Food and Drug Administration.
The FDA, along with CDC and state and local partners, is investigating a multistate outbreak of Salmonella Newport infections.
FDA says their traceback investigation is ongoing but has identified Thomson International, Inc. of Bakersfield, CA as a likely source of potentially contaminated red onions.
Although the FDA believes red onions are likely the source of the salmonella outbreak, it will also be recalling all of the varieties of onions that could have come into contact with the contaminated red onions.
This includes white, yellow and sweet onions from Thomson International, Inc.
The investigation is ongoing to determine the source of contamination and if additional products are linked to illness.
Consumers, restaurants, and retailers should not eat, sell, or serve red, white, yellow, or sweet onions from Thomson International, Inc. or products containing such onions.
FDA also recommends that anyone who received or suspects having received onions from Thomson International, Inc. use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with these products to reduce the risk of cross-contamination. This includes cutting boards, slicers, countertops, refrigerators, and storage bins.
Most people infected with Salmonella will begin to develop symptoms 12 to 72 hours after infection. The illness, salmonellosis, usually lasts four to seven days and most people recover without treatment, according to the FDA.
Most people with salmonellosis develop diarrhea, fever, and abdominal cramps. More severe cases of salmonellosis may include a high fever, aches, headaches, lethargy, a rash, blood in the urine or stool, and in some cases may become fatal.
