salmonella outbreak july 2020
Check your fridge and kitchen for raw
onions and the products that contain them. Prepare to flush them out.
Federal health officials have identified red onions as a source of the country's new salmonella outbreak.
The Centers for Disease Control and Prevention said late Friday evening that the onion was attributed to Thomson International, based in Bakersfield, California. Other types of onions - white, yellow, and sweet - can also be contaminated.
The Centers for Disease Control and Prevention advises that consumers, restaurants and retailers should not eat, serve or sell any onion from Thomson International or foods made from these onions. Check the stickers on the onions to see if they are from Thomson International, if they are thrown out, even if no one gets sick.
If you do not know or cannot know the source of the onion, throw it and any foods that may be in it, says the CDC.
For more information: Salmonella outbreaks rise in Michigan. Here is what you should know
According to the CDC, eating raw onions is reported in "fresh foods, including salads, sandwiches, wraps, sauce and dipping."
There are now nearly 400 cases in 34 states with 59 people hospitalized. Diseases have been reported from June 19 and throughout July, says the CDC. In Michigan, according to the CDC map, there are 23 cases.
To date, people who have contracted the disease range in age from 1 to 102 years. The average age is 39 years and over half of the infected are female. No deaths have been reported.
The Canadian Public Health Agency (PHAC) has also reported 114 new cases of Salmonella linked to red onions imported from the United States.
Check with restaurants and retailers before eating out or purchasing food to make sure they don't serve or sell onions from Thomson International or foods prepared with them. The CDC says that suppliers and distributors should not ship or sell onions.
At home, consumers should clean and sterilize all surfaces - countertops, cutting boards, food cutters and storage boxes - that come into contact with onions.
If you have symptoms, the CDC advises you to contact your health care provider, write down what you took in the week before you become ill and contact the local health department.
Here's what to know about Salmonella infection from the CDC:
Symptoms of Salmonella infection included diarrhea, fever, and abdominal cramps. Usually it appears within six to six days after exposure to bacteria, according to the CDC.
Salmonella may spread from the intestine to the bloodstream and then to other places in the body.
The disease usually lasts four to seven days, and most people recover without treatment.
In rare cases, salmonella infection can cause death unless a person is treated promptly with antibiotics.
People with weakened immune systems, children under the age of 5 and adults older than 65 are more likely to develop severe illness.
Here is a CDC tip to help prevent Salmonella infection:
Cleaning: wash your hands and surface frequently. Wash fruits and vegetables before eating, cutting, or peeling.
Separate: Keep foods that will not be cooked before eating - such as fresh fruit, salads, and meats - away from raw meat, poultry, and seafood.
Cooking: To a high enough temperature to kill germs. Minced meat, veal and lamb should be cooked to an internal temperature of 160 degrees. All poultry products must be cooked to an internal temperature of 165 degrees.
Cooling: Put the perishable foods in the refrigerator within two hours; One hour if the temperature is 90 degrees or outside.
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