The Canadian Food Inspection Agency (CFIA) is sounding the alarm about more U.S.-grown onions, as hundreds of Canadians across the country are sick with Salmonella.
Now the CFIA is warning you to not eat, handle or use and red, white, yellow or sweet yellow onions from Thomson International Inc. of Bakersfield, California.
Some of the onions were sold under the names “Thompson Premium” or “Thompson International Premium.”
There are also similar recalls and warning about all types of onions grown and sold under the “Tender Loving Care,” “Onion 52,” “Imperial Fresh,” and “El Competidor” brands.
Red and jumbo onions sold under the “Freshpoint Foodservice” brand are also covered by the warning.
Since August 2, there have been at least 239 confirmed cases of Salmonella in Canada, with 29 of those people needing hospitalization.
Some of these people got sick after eating red onions at restaurants, others started feeling unwell after eating onions at home or in residential care settings.
There is a similar outbreak happening south of the border and officials are trying to figure out what happened and the scope of the outbreak.
Here’s what you should do:
- Don’t eat, buy, sell or cook with any red onions if they were grown in the United States.
- Avoid all yellow, yellow sweet, white and red onions from Thompson International Inc. or any other affected brands
- If you have any of these onions at home, throw them away, wash your hands and disinfect any containers you put the onions in.
- If you’re not sure where an onion came from, look for a sticker. If there isn’t one, don’t take a chance. Throw it away and wash your hands.
- Toss out any pre-made salads, wraps, sandwiches, dips or other items that contain the affected onions. If you’re not sure whether or not the onions are affected, it’s best to be careful and throw it away.
- When you buy onions, make sure you confirm they aren’t U.S. red onions or Thompson International onions. If you’re unsure, ask the grocer.
- If you’re at a restaurant, ask your server where they get their onions from.
Restaurants, cafeterias, hotels, hospitals and nursing homes should take special precautions in order to ensure they are not using the affected onions.
As the CFIA’s investigation continues, more onions or products could be recalled.
Symptoms of Salmonella usually set in about 6 to 72 hours after eating contaminated food. They include fever, chills, nausea, vomiting and abdominal cramps.
For more information about the recalls and warnings, click here.