Salmonella Outbreak Linked to Onions Sickens Hundreds
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Get instant access to members-only products and hundreds of discounts, a free second membership, and a subscription to AARP the Magazine. The onions were distributed by ProSource Produce and sold to restaurants and grocery stores nationwide. Although the onions were last imported to the U.S. on Aug . 27, they can last up to three months in storage and may still be in homes and businesses. The CDC says that 652 people were confirmed to have been infected with the outbreak strain, Salmonella oranienburg, in 37 states between May 31 and Sept . 30. They range in age from less than a year to 97. Of those victims, 129 were hospitalized. Additionally, 145 of the 193 people who provided detailed information on their illness reported eating or possibly eating raw onion s before becoming sick. Several had dined at the same restaurants, which helped investigators determin e that many had eaten raw onions. Officials are still working to identify other possible onion suppliers that may be linked to this outbreak. The restaurants were not publicly identified. The actual number of infections is likely higher because people are not regularly tested for salmonella, the CDC says, and many who are infected recover without seeing a doctor. Since it takes up to four weeks to determine if a sick person is part of an outbreak, more victims may be added to the total. Possible onion outbreaks can be difficult for experts to investigate , since onions are a “stealthy” ingredient in many dishes, and people may not know if they’ve eaten the m, the CDC says. Onions can become contaminated at any point in the food supply chain — while growing in the fields, during processing or distribution , or when they’re being prepared in a restaurant or home. Last year , a salmonella outbreak from caused more than 1,000 infections.
Additional Onion Brands Recalled Amid Major Salmonella Outbreak
Consumers nationwide advised to throw out any unlabeled red white or yellow onions
leventina / Getty Images .Get instant access to members-only products and hundreds of discounts, a free second membership, and a subscription to AARP the Magazine. The onions were distributed by ProSource Produce and sold to restaurants and grocery stores nationwide. Although the onions were last imported to the U.S. on Aug . 27, they can last up to three months in storage and may still be in homes and businesses. The CDC says that 652 people were confirmed to have been infected with the outbreak strain, Salmonella oranienburg, in 37 states between May 31 and Sept . 30. They range in age from less than a year to 97. Of those victims, 129 were hospitalized. Additionally, 145 of the 193 people who provided detailed information on their illness reported eating or possibly eating raw onion s before becoming sick. Several had dined at the same restaurants, which helped investigators determin e that many had eaten raw onions. Officials are still working to identify other possible onion suppliers that may be linked to this outbreak. The restaurants were not publicly identified. The actual number of infections is likely higher because people are not regularly tested for salmonella, the CDC says, and many who are infected recover without seeing a doctor. Since it takes up to four weeks to determine if a sick person is part of an outbreak, more victims may be added to the total. Possible onion outbreaks can be difficult for experts to investigate , since onions are a “stealthy” ingredient in many dishes, and people may not know if they’ve eaten the m, the CDC says. Onions can become contaminated at any point in the food supply chain — while growing in the fields, during processing or distribution , or when they’re being prepared in a restaurant or home. Last year , a salmonella outbreak from caused more than 1,000 infections.