psychoticrambling:

lisa-and-shadow:

absolutely-feral:

starlightomatic:

c3rvida3:

The salmonella onion ban has informed me that about 50% of my mutuals had a nice soup planned that’s just RUINED now.

sorry the what now?

This is per the CDC, read any stickers they might have on them!

“ProSource said in the recall that the onions were "distributed to wholesalers, broadline foodservice customers, and retail stores” in mesh sacks ranging from 2 to 50 pounds and cartons ranging from 5 to 50 pounds “by the following distributors and/or under the following brands: Big Bull, Peak Fresh Produce, Sierra Madre, Markon First Crop., Markon Essentials, Rio Blue, ProSource, Rio Valley, and Sysco Imperial.”

To date, this outbreak has been associated with 652 illness, 129 hospitalizations and no deaths spanning the following states: AL, AR, CA, CO, CT, FL, GA, IA, IL, IN, KS, KY, LA, MA, MD, MI, MN, MO, MS, NC, ND, NE, NJ, NM, NY, OH, OK, OR, PA, SC, SD, TN, TX, UT, VA, WI, WV.

FDA In Brief: FDA Announces Investigation of Salmonella Outbreak Linked to Whole, Fresh Onions

The FDA is working to investigate a Salmonella outbreak linked to onions

U.S. Food and Drug Administration

as long as you cook onions to 160F (72C) you’re fine. so you’re good to make your soup/curry/stir-fry/etc

the reason why salmonella outbreaks in lettuce are so bad is because lettuce is always eaten raw.