Onion Recall: Multistate Salmonella Outbreak Linked to Fresh Diced Onions

Staff Author
·3 min read

Fact checked by Nick Blackmer

  • Dozens of people across the U.S. have been sickened in a salmonella outbreak linked to bagged, pre-cut onions.

  • The recalled onions were produced by California-based Gills Onions and include various types of chopped onions and products with chopped onions in them.

  • People who may still have the onions in their home are urged not to consume them and discard them immediately.



At least 73 people across 22 states have fallen ill in a salmonella outbreak linked to bagged, pre-cut onions, the Centers for Disease Control and Prevention (CDC) announced in a Food Safety Alert on Tuesday.

The recalled onions, produced by California-based Gills Onions, include various UPC, lot codes, and use-by dates of diced yellow onions, diced celery and onions, diced mirepoix (onions, celery, and carrots), and diced red onions.

According to a company recall announcement, shared by the Food and Drug Administration (FDA), the onions were sold in select stores in Arizona, California, Idaho, Montana, Oregon, and Washington, and have use-by dates between August 8, 2023, and August 28, 2023.

Though the products are now off store shelves, the FDA said that the onions may still be in people’s freezers in some form. If people still have the onions in their homes, they’re instructed not to consume them, and to destroy or discard them instead.

People who may have purchased the recalled onions, or who have questions about the onions, are urged to contact Gills Onions at 1-800-348-2255 or visit the company’s website at www.gillsonions.com

<p>FDA/Gills Onions</p>

FDA/Gills Onions

Salmonella Thompson Outbreak Linked to Onions

The onion recall follows a previously unidentified Salmonella Thompson outbreak, announced earlier in October. At the time, 64 people had been infected with the bacteria.

The CDC estimates that Salmonella causes 1.35 million infections—known as salmonellosis—each year, with food being the culprit for most of these illnesses.

Most people with a Salmonella infection can expect the following symptoms, which can start within six hours of eating the contaminated food:

  • Diarrhea (may be bloody)

  • Fever

  • Stomach cramps

  • Nausea and vomiting (occasionally)

These symptoms can last for four to seven days, though some people can feel ill for several weeks. Most people don’t need specific treatment for Salmonella, and benefit from supportive care like drinking extra fluids and getting enough rest.

Though Salmonella infections are commonly mild, some people are more likely to get infected and may get sicker than others, including:

  • Children under 5 years old

  • Infants under 12 months old who are not breastfed

  • Adults aged 65 and older

  • People with weakened immune systems

  • People taking certain medications (including stomach acid reducers)

The best way to prevent a Salmonella infection is to refrigerate perishables, prepared foods, and leftovers within two hours of purchasing or cooking items. Some foods, like chicken, eggs, and processed products such as nut butter, are more likely to contain the bacteria. People who have these foods in their homes should take caution to store items properly and eat them by the use-by date, especially in the summer when temperatures provide the right conditions for Salmonella to grow.

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