SAN ANTONIO – If your onions aren’t labeled and you don’t know where they came from, don’t eat them, warns the Centers for Disease Control and Prevention.
The CDC is investigating a salmonella outbreak linked to onions imported from Chihuahua, Mexico.
The mysterious outbreak has so far sickened at least 652 people and hospitalized 129 in 37 states, including Texas. No deaths have been reported.
The CDC traced the outbreak to onions produced in Chihuahua, Mexico and were distributed in the United States by ProSource of Idaho.
ProSource has recalled white, yellow and red onions with import dates between July 1 and August 27, 2021. Onions may or may not have stickers.
The onions were sold across the country to restaurants and grocery stores.
Large grocery chain HEB said onions sold in its stores had not been affected.
Raw onion poses the greatest risk, but even cooking contaminated onions can be a problem, according to Consumer Reports.
“They’re safe when cooked, but the problem is, when raw before cooking, they could contain Salmonella and you could contaminate your kitchen, your cookware, your hands,” said James Rogers. , Ph. D., director of food safety for Consumer Reports.
Symptoms of salmonella poisoning include diarrhea, vomiting, and fever.
The CDC and the Food and Drug Administration continue to investigate whether other onions may be involved.
In the meantime, if in doubt, throw it out.
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