FDA Announces Recall of Diced Onions as Dozens Sickened by Salmonella
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Diced Onions Recalled as Dozens Sickened by Salmonella in Over 20 States

The packaged onions are already past their expiration dates, but some people may have kept them in their freezers.
Diced Onions Recalled as Dozens Sickened by Salmonella in Over 20 States
U.S Food and Drug Administration
By
Published on October 26, 2023

Gills Onions of Oxnard, California, has issued a voluntary recall of several fresh diced onion products due to potential salmonella contamination. A joint investigation by the Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA) has discovered over 70 cases of illness to date linked to salmonella infection, including 15 hospitalizations, in 22 states that may be connected to the Gills onions. Those affected included people living in long-term care facilities.

The recalled products include:

  • Diced yellow onions
  • Diced red onions
  • Diced celery and onions
  • Diced mirepoix

A complete list of the affected lots, which were shipped to Arizona, California, Idaho, Montana, Oregon, and Washington, can be found on the FDA website. All products had use-by dates in August 2023, but some people may still have them, or foods prepared with them, in their freezers. The CDC urges consumers to not eat any of the contaminated foods affected by the recall, and to throw them away.

What Are the Symptoms of Salmonella Infection?

Salmonella is a group of bacteria that are commonly linked to foodborne infections.

Symptoms of salmonella infection include fever, diarrhea (sometimes with blood), nausea, vomiting, and stomach pain, according to the CDC. Young children, seniors, and immunocompromised people are at higher risk of serious or even fatal illness. Symptoms can begin anywhere between six hours and six days after exposure, and can last four to seven days.

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Monroe Hammond

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Monroe Hammond joined Everyday Health in 2021 and now runs the news desk as an editor. They received a master’s degree from the Newmark Graduate School of Journalism at CUNY, as well as a bachelor’s degree in film and media studies from Emory University in Atlanta.

Hammond has written and edited explainers on a number of health and wellness topics, including racial disparities in HIV treatment, the metabolic benefits of cold exposure, how the flu shot works, and solutions for seasonal dermatology woes. They have also edited pieces on the latest developments from NASA, the health repercussions of climate change, and the cutting edge of quantum physics. Their work has appeared in Popular Science, Insider, Psychology Today, and Health Digest, among other outlets.

Before turning to journalism, Hammond taught English while living in Thailand and Malaysia. They were born and raised in the American South, and currently live in Brooklyn with their spouse, three cats, and too many houseplants to count.
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