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Here's the FDA brief.
Basically, Red onions from a particular grower seem to have salmonella bacteria. If you aren't sure where your onions were grown, particularly red one, you should be cautious and consider throwing them out or cooking them completely.
Here's a Mashable article with more data.
Basically, Red onions from a particular grower seem to have salmonella bacteria. If you aren't sure where your onions were grown, particularly red one, you should be cautious and consider throwing them out or cooking them completely.
Here's a Mashable article with more data.