It's a good thing that I hate onions then, isn't it?

The Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (USDA) are investigating a salmonella outbreak that seems to be linked to onions.

They've identified red onions from Thomson International Inc. as the possible cause.

They're advising consumers, restaurants, and store owners not to sell, eat or serve red onions from Thomson International, Inc., as well as any onions that may have come in contact with them. This includes yellow, sweet, and white varieties.

Since July 31st, the number of cases of salmonella poisoning has risen to 640 in 43 states including Michigan. No deaths, luckily, but 85 people have been hospitalized. According to the CDC's map of cases, Michigan has 36 so far.

Symptoms can include:

  • Diarrhea (that can be bloody)
  • Fever
  • Stomach cramps
  • Nausea
  • Vomiting
  • Headache

According to the CDC, here's how to protect yourself:

  • Clean: Wash your hands and surfaces often. Wash fruits and vegetables before eating, cutting, or peeling.
  • Separate: Keep foods that won’t be cooked before it is eaten — such as fresh fruit, salads and deli meats — away from raw meat, poultry and seafood.
  • Cook: To a temperature high enough to kill germs. Ground beef, veal , pork and lamb should be cooked to an internal temperature of 160 degrees. All poultry products should be cooked to an internal temperature of 165 degrees.
  • Chill: Refrigerate perishable foods within 2 hours; 1 hour if it’s 90 degrees or hotter outside.

For a full list of products from the FDA, click HERE.

This is why I don't eat onions. And I think they're gross.

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