Salmonella outbreak onions:

Hundreds of people in the United States have become ill as a result of a Salmonella outbreak linked to raw onions.

Salmonella outbreak onions: After a mass salmonella outbreak sickened hundreds of people across 37 states, people across the country were advised to throw away all unlabeled red, white, and yellow onions.

One source of illnesses, according to the Centers for Disease Control and Prevention, was onions imported from Chihuahua, Mexico, and marketed by ProSource Inc., also known as ProSource Produce, LLC, headquartered in Hailey, Idaho.

So far, 652 individuals have been reported ill, with 129 of them being admitted to hospitals. There have been no deaths recorded. According to the CDC, the real number of persons who became ill is likely to be substantially higher, with the majority of cases being unreported. Infections were reported from May 31 to September 30.

“Interviews with sick patients reveal that 75% of people ate or may have eaten raw onions or meals presumably contained raw onions before becoming ill,” according to the CDC. “Several sick patients said they ate at the same eateries, suggesting they were part of a cluster of illnesses.”

The Centers for Disease Control and Prevention recommends that consumers avoid buying onions imported from Chihuahua, throw away any onions that don’t have a label or packing, and wash any surfaces or containers that may have come into contact with the onions with hot soapy water or a dishwasher.

Salmonella causes diarrhoea, fever, and stomach cramps that can last anywhere from six hours to six days after consuming contaminated food.