Onion Recall Lawsuit Update

Update: Lawsuit Filed in Onion Salmonella Outbreak

October 21, 2021 – The first lawsuit has been filed as the U.S. Centers for Disease Control and Prevention identified the source of a large outbreak of salmonella Oranienburg affecting victims in 37 states, hospitalizing at least 129 people with dangerous foodborne pathogens.

According to the CDC, there have been 652 laboratory-confirmed salmonella cases linked to the consumption of fresh red, yellow, and white onions imported by ProSource Inc. This number is expected to grow as victims continue to consume these contaminated onions, which have a shelf life of up to three months. Nearly a quarter of these illnesses are in Texas.

The onion salmonella outbreak lawsuit was filed against ProSource Inc. in Washington County, Idaho on behalf of Terry McLean, who purchased a hot dog with onions at a local establishment. After eating it he began experiencing diarrhea, vomiting, abdominal pain, nausea, dehydration, and heart issues.

He was forced to seek medical treatment, was hospitalized, and was found to have salmonella. He was interviewed by county health officials who confirmed he was part of the ProSource Inc. onions Salmonella Oranienburg Outbreak.

Onion Recall List

Green Giant Fresh Onion Recall

November 15, 2021 – Potandon Produce L.L.C. recalled onions supplied by Keeler Family Farms and sold as Green Giant Fresh to include 3lb. and 5lb. bags of whole yellow onions and 2 lb. bags of whole white onions shipped between July 15 and August 22, 2021, to a UNFI retail distribution center in Champaign, Illinois. The onions were recalled because they have the potential to be contaminated with salmonella.

Alsum Farms & Produce Onion Recall

November 15, 2021 – Alsum Farms & Produce Inc. recalled fresh whole yellow onions in 3 lb. bags, 5 lb. bags, and 50 lb. cartons; fresh whole onions in 2 lb. bags; and fresh whole onions in 2 lb. bags delivered to select grocery stores in Wisconsin, Illinois, Michigan, and Pennsylvania between July 13, 2021 and August 18, 2021. The affected onions were sourced from Keeler Family Farms and are being recalled because they have the potential to be contaminated with Salmonella, according to the CDC.

Thompson Onion Recall

September 2020 – A salmonella outbreak that sickened nearly 400 people in 31 states was eventually linked to contaminated raw onions, according to the U.S. Centers for Disease Control and Prevention (CDC).

CDC said the likely source of the salmonella outbreak was raw onions produced by Thomson International in Bakersfield, California.

The outbreak sickened at least 396 people, with 60 victims requiring hospitalization. The first cases were reported between June 19, 2020, and July 11, 2020.

Signs and symptoms of salmonella infection include:

• Diarrhea
• Fever
• Stomach cramps
• Abdominal pain
• Organ failure

Salmonella Food Poisoning Outbreak Forces HelloFresh Onion Recall

August 26, 2020 – HelloFresh SE  recalled all of its Hello Fresh brand onions for potential contamination with salmonella bacteria, according to the FDA.

This recall was issued after HelloFresh was informed by one of its grocery stores that it is conducting a voluntary recall of its onions due to the potential presence of salmonella.

Salmonella Outbreak Forces Recall of Contaminated Onions

August 10, 2020 – Progressive Produce LLC recalled red and yellow onions sold under the Pacific Gold Onion brand for potential contamination with salmonella, according to the FDA.

The recalled Pacific Gold Onions were sold on the West Coast at Trader Joe’s (red onions sold only in Arizona, California, Nevada, and Utah stores) and Ralph’s (yellow onions sold only in California stores). The onions are sold loose in bulk bins and have a PLU sticker with the brand name Pacific Gold.

This recall is the result of an earlier recall initiated by Thomson International, Inc., whose onions have been linked to an onion salmonella outbreak that sickened nearly 640 people in 43 states. The first cases were reported between June 19, 2020, and July 11, 2020.

Gills Onion and Celery Mix Recall

July 18, 2012 – Gills Onions LLC,  recalled a variety of onion products and celery mix because they have the potential to be contaminated with Listeria monocytogenes. The products in question were distributed to retailers in California, Montana, Oklahoma, Oregon, Pennsylvania, Texas, Utah, and Washington.

These products were processed on a single day, packaged under the brand ‘Gills Onions,’ and were shipped to the above-listed states between July 2-4, 2012.

This recall was initiated when Gills Onions was notified by the FDA that a random sample of diced yellow onions had tested positive for listeria.

Gills Diced Red Onion Recall

May 22, 2012 – Gills Onions, LLC, recalled nearly 2,400 pounds of diced red onions because they have the potential to be contaminated with Listeria monocytogenes. the recalled diced red onions were distributed to retailers and food service distributors in California, Oregon, Washington, Arizona, Idaho, Texas, Illinois, Michigan, Arkansas, Ohio, Tennessee, New Jersey, Georgia, and Florida.

At the retail level, these onions were packaged in a 7oz. clear plastic clamshell labeled Gills Onions with the use-by-date and lot code stamped on the UPC label.

Recalled onions sold at the food service level were packaged in 5lb clear plastic bags labeled as Gills Onions Diced Red Onions, and stamped with the expiration date and lot code on both the bag and box.

Disease Control Food Safety Procedures

Each year millions of people get sick from food illnesses, which can cause serious health problems, even death. Follow these strict guidelines per food poisoning publications in order to prevent future outbreaks and keep food safe:

1. Clean – Always wash your food, hands, counters, and cooking tools.
2. Separate (Keep Apart) – Keep raw meal kits to themselves. Germs can spread from one food to another.
3. Cook – Foods need to get hot and stay hot. Heat kills germs. Cook to safe temperatures: Beef, Pork, Lamb 145 °F; Fish 145 °F; Ground Beef, Pork, Lamb 160 °F; Turkey, Chicken, Duck 165 °F.

Use a food thermometer to make sure that food is done. You can’t always tell by looking.

4. Chill – Put food in the fridge right away. 2-Hour Rule: Put foods in the fridge or freezer within 2 hours after cooking or buying from the store. Do this within 1 hour if it is 90 degrees or hotter outside.

Related Articles:

• Diced Red Onion Listeria Poisoning
• Onion Chopper Injury Case
• Listeriosis Lawsuit Update

See all related food poisoning lawsuits we’ve taken on.

Do I Have an Onions Salmonella Outbreak Lawsuit?

The Food Poisoning Litigation Group at Schmidt & Clark, LLP salmonella claim center is an experienced team of trial lawyers that protect consumers. We are handling individual ongoing litigation nationwide and currently accepting new food poisoning cases in all 50 states.

If you or a loved one had salmonella poisoning after eating recalled onions, you should contact a food safety attorney immediately. You may be entitled to a settlement by filing a suit against food manufacturers and our salmonella claim center can help.