In New York, a new outbreak is causing anxiety among Americans even as they battle the third wave of the COVID-19 pandemic. The salmonella outbreak traced back to onions has sickened over six hundred and fifty people across 37 states in the United States.
At least 129 people have been hospitalised, according to the Centers for Disease Control and Prevention. So yet, no fatalities have been linked to the infection.
The CDC announced this week that the source of the epidemic has been identified as entire red, white, and yellow onions imported from Chihuahua, Mexico and sold by ProSource Inc.
Most of the infections occurred in the months of August and September, with the most instances being reported in the states of Texas and Oklahoma.
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According to the corporation, the onions were last imported in late August, which satisfied health regulators. Onions, however, can be kept for months, so some may still be in people’s homes and businesses, according to government officials.
Raw onions from the Chihuahua state of Mexico have been linked to a food poisoning outbreak, so consumers are being warned to exercise caution.
Entire fresh red, white, or yellow onions imported from Chihuahua and distributed by ProSource should not be purchased or consumed; consumers should also discard any whole red, white, or yellow onions without a tag or packing.
What does this Epidemic of Salmonella Mean?
Salmonellosis, an infection caused by the bacterium Salmonella, is a frequent illness that affects the digestive system. Salmonella bacteria are common in the intestines of both animals and humans, and they are passed through faeces. Most infections in humans are spread through ingesting contaminated water or food.
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How can one Recognise a Salmonella Infection?
Salmonella infections typically manifest with gastrointestinal distress, fever, and diarrhoea. Six hours to six days after infection, symptoms typically begin and continue for four to seven days.
