Mr. Beanz Posted October 21, 2021 Share #1 Posted October 21, 2021 652 people in the US infected. Red, white, and yellow onions. Won't be eating onions for a while so no need to worry about onion breath. https://www.yahoo.com/finance/news/salmonella-outbreak-linked-onions-throw-001425317.html Link to comment Share on other sites More sharing options...
Longjohn ★ Posted October 21, 2021 Share #2 Posted October 21, 2021 We were having food recalls one after the other up until the pandemic. Romain lettuce, frozen berries, etc. I don’t remember any during the pandemic the heath department must have been too busy. People die with onion breath, must be Covid. Link to comment Share on other sites More sharing options...
donkpow Posted October 21, 2021 Share #3 Posted October 21, 2021 "Symptoms of salmonella include diarrhea, vomiting, fever, stomach cramps and dehydration, which can begin six hours to six days after being exposed to the bacteria, according to the CDC." So we really won't know if we got it or not? 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted October 21, 2021 Share #4 Posted October 21, 2021 I’ve been eating the onions out of the most recent bag for over two weeks so I guess I’m safe (unless it is only in a few onions in the bag) Link to comment Share on other sites More sharing options...
dinneR ★ Posted October 21, 2021 Share #5 Posted October 21, 2021 I get my onions from a farmer down the road. They are delicious. Link to comment Share on other sites More sharing options...
donkpow Posted October 21, 2021 Share #6 Posted October 21, 2021 I go to Kroger's grocery store and am signed up to get email notification of these kinds of things. They do quite good. As soon as they find out, I find out. Link to comment Share on other sites More sharing options...
Razors Edge ★ Posted October 21, 2021 Share #7 Posted October 21, 2021 2 minutes ago, donkpow said: I go to Kroger's grocery store and am signed up to get email notification of these kinds of things. They do quite good. As soon as they find out, I find out. Interesting! You'd think "ProSource" would know what grocery stores it sells to??? Or what wholesale distributors which might help with other restaurants or smaller grocers? I gotta think, though, a little salmonella poisoning once in a while would really boost the immune system! People are such wussies these days. I blame "scientists". Link to comment Share on other sites More sharing options...
donkpow Posted October 21, 2021 Share #8 Posted October 21, 2021 4 hours ago, Razors Edge said: Interesting! You'd think "ProSource" would know what grocery stores it sells to??? Or what wholesale distributors which might help with other restaurants or smaller grocers? I gotta think, though, a little salmonella poisoning once in a while would really boost the immune system! People are such wussies these days. I blame "scientists". Many smaller chains have to wait in line behind the big chains for their produce. Big chains also contract to purchase produce. Small independents have to go over to the market and pick through what is left. Link to comment Share on other sites More sharing options...
Razors Edge ★ Posted October 21, 2021 Share #9 Posted October 21, 2021 1 hour ago, donkpow said: Many smaller chains have to wait in line behind the big chains for their produce. Big chains also contract to purchase produce. Small independents have to go over to the market and pick through what is left. But you agree that a few germs will toughen us up???? Had more wimpified 'Mericans eaten a some botulism, salmonella, and listeria, then COVID would have never gotten anywhere! We've wussified the common man 1 Link to comment Share on other sites More sharing options...
12string Posted October 21, 2021 Share #10 Posted October 21, 2021 Cut up some onions Tuesday night for the green tomato chutney. Super strong, I had to keep going outside, my eyes were burning. I'm hoping the cooking killed the salmonella. Ended up with 25 jars. Not as good as last year's batch, but I can't find the old recipe. Started the Green Tomato fritters last night, only made a couple dozen. I'll do a bunch more Friday night. Scallions from the farm in that one, so we won't die. 1 Link to comment Share on other sites More sharing options...
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