Food safety alert
Investigation start date: October 24, 2023
Investigation status: Closed
Recall issued: Yes
This outbreak is over. Learn what you can do to protect yourself from getting sick from Salmonella.
Fast Facts
United States
- Cases: 80
- Hospitalizations: 18
- Deaths: 1
- States: 23
Recalled food
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.
What you should do
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.
Symptoms of Salmonella
- 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.
- Symptoms usually start 6 hours to 6 days after swallowing the bacteria.
- 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.