Schedule your free consultation today.

  • This field is for validation purposes and should be left unchanged.

All fields are required

LET'S TALK

CALL TODAY

(833) 330-3663

Red Onions Salmonella Outbreak Sickens 879 in US and Canada

Posted in Our Blog,Salmonella on July 30, 2020

Red Onions have sickened 879 and hospitalized 114 people in the US and Canada.  For weeks the CDC and Public Health Agency of Canada have been investigating a mystery Salmonella outbreak.  Until today, the cause of this Salmonella outbreak remained a mystery.  But on July 30, 2020, the Public Health Agency of Canada announced that, “Investigators have determined that red onions imported from the United States (U.S.) are a likely source of the outbreak.”  Many of the patients reported eating red onions before getting Salmonella food poisoning.

Red Onions Salmonella Outbreak Warning

The Public Health Agency of Canada has advised, “Until more is known about the outbreak, individuals in British Columbia, Alberta, Saskatchewan, Manitoba, and Ontario are advised to not eat any red onions imported to Canada from the U.S., including any food products that contain raw red onions imported from U.S.. Retailers and restaurants in these locations are also advised not to use, sell or serve red onions imported from the U.S. Red onions grown in Canada are not affected by this advice.”

Canadian health investigators report that, “Traceback information indicates that the contaminated red onions are being imported to Canada from the U.S. and distributed in central and western Canada. Red onions grown in Canada are not associated with this outbreak. More information is needed to determine the cause of contamination in red onions imported from the U.S. The outbreak is ongoing, as recent illnesses continue to be reported to the PHAC.”

How Many Sick in Onions Salmonella Outbreak?

Graphic of the U.S. map with persons infected by state of residence as of August 6, 2020.

            In United States

The red onions Salmonella outbreak is growing.  In the United States at least 640 people have gotten Salmonella food poisoning.  85 people have been hospitalized.  The CDC reports the US case count by state, in the red onions Salmonella outbreak:

 

State Ill People
Alaska 6
Alabama 1
Arizona 14
California 76
Colorado 14
Connecticut 2
Delaware 1
Florida 3
Georgia 1
Idaho 26
Illinois 41
Indiana 2
Iowa 20
Kansas 2
Kentucky 1
Maine 4
Maryland 1
Massachusetts 2
Michigan 36
Minnesota 14
Mississippi 2
Missouri 6
Montana 52
Nebraska 10
Nevada 8
New Hampshire 1
New Jersey 2
New Mexico 1
New York 5
North Carolina 5
North Dakota 8
Ohio 8
Oregon 85
Pennsylvania 9
South Carolina 1
South Dakota 17
Tennessee 5
Utah 90
Virginia 8
Washington 25
West Virginia 2
Wisconsin 7
Wyoming 16
Total 640

Graphic chart of Salmonella outbreak with numbers of people and dates of illness ans of August 6, 2020. In Canada

In Canada, at least 239 people have gotten Salmonella food poisoning.  29 people have been hospitalized in the red onions Salmonella outbreak.  Here is the latest Canadian case count: British Columbia (43), Alberta (56), Saskatchewan (4), Manitoba (13), Ontario (2), Quebec (1) and Prince Edward Island (1). The individual from Prince Edward Island reported traveling to Alberta before becoming ill. Saskatchewan has not reported any confirmed illnesses related to this outbreak, but provincial public health authorities are investigating some Salmonella Newport illnesses in the province.

Protect Your Family in the Red Onions Salmonella Outbreak

Avoid red onions and any food containing raw red onions.

Check your pantry for red onions, including whole, sliced, or chopped, as well as prepared foods that contain red onions as an ingredient, such as premade salads, sandwiches, wraps, or dips.

  • If you have red onions at home:
    • Look for a label showing where the red onion was grown. It may be printed on the package or on a sticker.
    • If the packaging or sticker shows that it is from the U.S., don’t eat it. Throw it away and wash your hands.
    • If it isn’t labeled, don’t eat it. Throw it away and wash your hands.
    • If you don’t know whether the red onion found in a premade salad, sandwich, wrap or dip contains red onion from the U.S., don’t eat it. Throw it away and wash your hands.
    • Wash and sanitize drawers or shelves in areas (such as fridges and cupboards) where red onions were stored.
  • If you buy red onions at a store:
    • Look for a label showing where the red onion was grown. It may be printed on the package or on a sticker.
    • If the packaging shows that it is from the U.S., don’t buy it.
    • If it is an unpackaged product, or is not labelled, ask the retailer whether the red onion comes from the U.S.
    • If you can’t confirm that the red onion in stores is not from the U.S., don’t buy it.
  • If you order salad or any other food item containing red onions at a restaurant or food establishment, ask the staff whether the red onions come from the U.S. If they did, or they don’t know, don’t eat it.
  • Restaurants and retailers should check the label on bags or boxes of red onions, or ask their suppliers about the source of their red onions.
  • Suppliers, distributors and others in the supply chain should not ship or sell red onions imported from the U.S.
  • If you have been diagnosed with a Salmonella infection or any other gastrointestinal illness, do not cook food for other people.
  • Contact your local public health authority to report any food safety concerns at restaurants or grocery stores, or if you suspect food poisoning from a restaurant or other food establishments.

What Are Salmonella Symptoms?

Most people with a Salmonella infection experience:

  • Diarrhea (that can be bloody)
  • Fever
  • Stomach cramps

Some people may also have nausea, vomiting, or a headache. Symptoms usually start within 6 hours–4 days after infection and last 4–7 days.

More Serious Salmonella Symptoms:

  • Diarrhea and a fever higher than 102°F
  • Diarrhea for more than 3 days that is not improving
  • Bloody stools
  • Prolonged vomiting that prevents you from keeping liquids down
  • Signs of dehydration, such as:
    • Making very little urine
    • Dry mouth and throat
    • Dizziness when standing up

What You Need To Know About Salmonella

CDC estimates Salmonella causes about 1.2 million illnesses, 23,000 hospitalizations, and 450 deaths in the United States every year. Food is the source for about 1 million of these illnesses.

  • Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment.
  • However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized.

Diagnosing salmonellosis requires testing a clinical specimen (such as stool or blood) from an infected person to distinguish it from other illnesses that can cause diarrhea, fever, and abdominal cramps. Once Salmonella is identified in the specimen, additional testing can be done to further characterize the Salmonella.

How The Lange Law Firm Can Help

Our mission is to help families who have been harmed by contaminated food or water.  When corporations cause Salmonella food poisoning outbreaks, we use the law to hold them accountable.  The Lange Law Firm is the only law firm in the nation solely focused on helping families in food poisoning lawsuits and contaminated water lawsuits.

If you got Salmonella food poisoning in the Red Onions Salmonella Outbreak and are interested in making a legal claim for compensation, we can help.  Our Salmonella lawyer can help you pursue compensation for your Salmonella food poisoning.  Call us for a free no obligation legal consultation at (833) 330-3663 or send us an e-mail here.

By: Attorney Jory Lange