Onions from these brands are being recalled: here's why

A produce company has recalled raw onions that have sickened at least 100 Oklahomans, state health officials said Friday.

ProSource Produce LLC, an Idaho-based company, voluntarily recalled whole raw onions that were deemed the source of a growing nationwide salmonella outbreak.

“Avoid eating, selling or serving fresh whole red, white or yellow onions distributed by ProSource Inc. and Keeler Family Farms that were imported from Chihuahua, Mexico,” health officials said. “Fresh whole onions are often sold in bulk bins in grocery stores and may have stickers on them identifying the brand or where they were grown. If you have unlabeled fresh whole red, white or yellow onions at home, throw them away and don’t eat them.”

Brands of onions affected by the recall include Big Bull, Peak Fresh Produce, Sierra Madre, Markon First Crop, Markon Essentials, Rio Blue, ProSource, Rio Valley and Sysco Imperial.

People who have experienced symptoms of salmonella – including diarrhea, fever, stomach cramps and vomiting – are urged to contact their medical providers. Symptoms can appear as soon as six hours after eating contaminated food or as late as six days afterward, officials said.

“Salmonella infection is a common bacterial disease that affects the intestinal tract,” officials said. “Infections most frequently occur through consumption of contaminated water or food. Salmonella infection is usually not life threatening and most people recover without treatment after four to seven days.”

More than 650 people nationwide have reported infections, and more than 120 people have been hospitalized, including 15 in Oklahoma, officials said.

“Proactive measures to prevent getting sick from Salmonella include washing your hands, utensils and surfaces often,” officials said. “Rinse fruits and vegetables under running water before eating, cutting or peeling them. Be sure to keep foods that won’t be cooked separate from raw meat, poultry and seafood. Use a food thermometer to ensure cooking temperatures are high enough to kill germs and refrigerate perishable foods within two hours.”