FDA Advises Consumers to Avoid Red Onions from California Supplier

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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.
 

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Well, it might be a nice change of pace to throw away fresh produce for potential contamination than because I let it rot. I have a red onion, which I'll check. Thanks for the heads-up.