Salmonella Outbreak Linked to Fresh Diced Onions

On October 23, 2023, Gills Onions brand voluntarily recalled fresh diced onion products.

• Products included some lots of diced yellow onions (3lb bags and 8 oz cups), diced celery and onions (8 oz cups), diced mirepoix (10 oz cups), and diced red onions (8 oz cups).
• Use-by dates between August 8, 2023, and August 28, 2023.
• Recalled onions were sold in select stores and were also sent to restaurants and institutions nationwide and in Canada.
• See recall notice for more detailed product information.

Recalled onions are no longer available for sale and the use-by dates have passed.

Always follow four food safety steps to prevent getting sick from Salmonella:

• Clean: Wash your hands, utensils, and surfaces often.
• Separate: Keep food that won’t be cooked separate from raw meat, poultry, and seafood.
• Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs.
• Chill: Refrigerate perishable food (food that goes bad) within 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or picnic), refrigerate it within 1 hour. Thaw food in the refrigerator, not on the counter.

• Most people infected with Salmonella experience diarrhea, fever, and stomach cramps.
  • Symptoms usually start 6 hours to 6 days after swallowing the bacteria.
  • Most people recover without treatment after 4 to 7 days.
• Some people—especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems—may experience more severe illnesses that require medical treatment or hospitalization.
• For more information about Salmonella, see the Salmonella Questions and Answers page.