Reports of salmonella poisoning began in early August, and peaked later that month. It can take three to four weeks to determine if a sick person has been affected by an outbreak, so rates could be much higher than what’s been reported so far. Most of the reported cases have come from Texas and Oklahoma. Salmonella is a type of bacteria that causes salmonella poisoning, or salmonellosis. Symptoms typically include fever, vomiting, diarrhea, and stomach cramps, which can begin anywhere between six hours and a week after consuming a product contaminated by the bacteria. It takes most people four to seven days to recover without treatment. Onions can last up to three months in storage, so tainted onions may still be at large in storerooms, produce bins, or refrigerators. So, if your pantry contains any onions from Chihuahua or imported by ProSource, or of indeterminable origin, toss them out right away and disinfect any surfaces the onions may have touched.
