CDC’s Onion Safety Tip: When in Doubt, Toss ‘Em Out to Avoid Salmonella!
Hey there, folks! Time to check your onions, and I don’t mean the ones that make you cry during sappy movies. We’re talking about a salmonella outbreak that’s having a wild party in 37 states across the good ol’ U.S. of A. And let me tell you, it’s not a party you want to join!
The Centers for Disease Control and Prevention (CDC) has issued a warning, and it’s like they’re waving red flags like a matador taunting a bull. According to the CDC, fresh whole red, white, and yellow onions from Chihuahua, Mexico, are the culprits behind this not-so-fun outbreak. Apparently, they’ve been hitchhiking their way into grocery stores and restaurants all over the country, thanks to ProSource Inc.
So, if you’ve got any of these sneaky onions lurking around in your kitchen, it’s time to say “Adios!” and send them on their way to the trash can. We don’t want any uninvited guests at our dinner table!
And listen up, folks: don’t be fooled by onions without stickers or packaging showing their origins. If they don’t have ID, they’re suspicious characters, and they need to be shown the exit too! We’ve got to be careful about who we let into our onion-loving lives.
Oh, and here’s the serious part: 129 unlucky folks have ended up in the hospital because of this salmonella shindig. It’s like a bad dance party where everyone trips over their feet and falls flat on their faces.
Federal health investigators are on the case, playing detective like Sherlock Holmes, trying to find any other onions and suppliers involved in this grand outbreak. It’s like chasing after onion-shaped ghosts!
Just to add a bit of spice to the mix, the onions were last seen being imported on August 27th. But don’t underestimate these party crashers; they can last in storage for up to three months. That’s like having a rowdy bunch of onions hiding out in your pantry, waiting to pounce!
Now, here’s the CDC’s wise advice: if you suspect any surfaces or containers have been in contact with these rebellious onions, give them a good bath. And I’m not talking about bubble baths and scented candles—hot, soapy water or a dishwasher will do the trick. We’ve got to sanitize like our lives depend on it!
But hey, let’s not end on a sour note. Most people infected with salmonella will have some stomach troubles like a dance battle gone wrong—diarrhea, fever, and stomach cramps. It’s like they’re trying to show off their moves in a not-so-fancy way. But the good news is, they usually recover without treatment after a week-long break.
So, my dear friends, keep your eyes peeled, and your onions checked. It’s like a wild treasure hunt, except we’re hunting down sneaky onions instead of shiny gold! Stay safe and keep those onions at bay!
