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Check your onions...

Old 10-21-21, 08:47 AM
  #1  
genec
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Check your onions...

Salmonella outbreak in 37 states linked to onions, CDC says


Onions salmonella outbreak spread to 37 states

According to the CDC, Texas has the most cases in the ongoing outbreak with 158, followed by Oklahoma with 98 cases. Virginia has 59 cases, Maryland 58, Illinois 37, Wisconsin 25, Minnesota 23 and Missouri has 21 cases.

Other states with cases have 14 or fewer cases are: Kansas, North Carolina, Arkansas, Massachusetts, New York, Tennessee, California, Kentucky, Michigan, Nebraska, New Mexico, South Dakota, Ohio, Pennsylvania, Florida, Louisiana, New Jersey, Connecticut, North Dakota, Alabama, Iowa, South Carolina, Utah, Georgia, Mississippi, Oregon, Colorado, Indiana and West Virginia.

"Throw away any whole red, white, or yellow onions you have at home that do not have a sticker or packaging," the CDC said, noting some may have packaging indicating ProSource as the brand and that they were grown in Mexico. "If you can’t tell where the onions are from, don’t buy or eat them."
https://www.washingtonpost.com/nation/2021/10/21/onion-salmonella-outbreak-cdc-prosource/
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Old 10-21-21, 09:21 AM
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Thank you for the heads up. We normally use the "sweet" or Vidalia onions here. I have one I am about to huck now. No point getting sick over an onion.
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Old 10-21-21, 02:36 PM
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I often cook with loose onions. Last week I had some digestive distress a day or after making scrambled eggs with red onion. Hmmm?
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Old 10-21-21, 02:49 PM
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Yeah I use onions all the time... All mine are good. Y'all check yours now.

Onions impart a bit of umami, so are a good thing when saute'd.

I remember when doing a long bike tour of Baja, how a couple of cyclists always mentioned "cebolla" when we went into stores... always had an onion around for added flavor of whatever canned or packaged food was being heated in camp.
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Old 10-21-21, 04:58 PM
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Thanks. My onions are good.

I suppose if one were to thoroughly hot cook with them it would be OK - as long as treated like meat and all surfaces cleaned. But not worth it.
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Old 10-21-21, 05:28 PM
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Good to know-- will be sure to check this weekend in case we are giving any with the food pantry.
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Old 10-22-21, 01:00 AM
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Recently I've been cooking all my onions, mostly white or yellow, with mushrooms to go with steak. Probably safe enough thoroughly cooked.

I'm still more worried about most hamburger. And Blue Bell ice cream.
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Old 10-22-21, 01:39 AM
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Ever eaten an onion like an apple? Yum!
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Old 10-22-21, 03:32 AM
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I'm not sure you "cook" salmonella away.

Maybe you can...
Salmonella are destroyed at cooking temperatures above 150 degrees F. The major causes of salmonellosis are contamination of cooked foods and insufficient cooking. Contamination of cooked foods occurs from contact with surfaces or utensils that were not properly washed after use with raw products.
https://aggie-horticulture.tamu.edu/...ood-poisoning/
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Old 10-22-21, 04:39 AM
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"don't tell me what to do. too much gubberment intervention in my life already. my onions, my life."
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Old 10-22-21, 05:20 AM
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In my cellar is a storage room. I've insulated it to the point that its very much like a yeti cooler. It maintains about 60F in the summer, and <50F in the winter. I have a commercial-quality dehumidifier in there as well. Very cool, and very clean/safe place for foods. We keep all of our canned goods, root vegetables, and grains in there. We also have a huge freezer and a spare fridge in there. When you walk in, you can instantly tell when there is a bad onion, or more to the point - an onion going bad. So when I smell it, I check it. I'll grab the onion basket and start checking them out. If you smell the root-end of each bulb, you can get a pretty good indication of the state of "ripeness". Any good onion just smells clean and oniony. Any bad onion hits your nose with a blast of funkiness like what you'd get if you had to sleep in the same tent with 3alarmer after he had been touring all week without a shower.
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Old 10-22-21, 07:08 AM
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Originally Posted by J.Higgins View Post
In my cellar is a storage room. I've insulated it to the point that its very much like a yeti cooler. It maintains about 60F in the summer, and <50F in the winter. I have a commercial-quality dehumidifier in there as well. Very cool, and very clean/safe place for foods. We keep all of our canned goods, root vegetables, and grains in there. We also have a huge freezer and a spare fridge in there. When you walk in, you can instantly tell when there is a bad onion, or more to the point - an onion going bad. So when I smell it, I check it. I'll grab the onion basket and start checking them out. If you smell the root-end of each bulb, you can get a pretty good indication of the state of "ripeness". Any good onion just smells clean and oniony. Any bad onion hits your nose with a blast of funkiness like what you'd get if you had to sleep in the same tent with 3alarmer after he had been touring all week without a shower.
Not sure you could detect samonella that way.

Speaking of "ripeness" and beyond. Back in the late '70s I had rented a small apartment with a tiny kitchen... so small it had a slide out stove. Well within a couple weeks there was a certain "funkiness" in the kitchen I just could not find... And it was getting worse. Finally, on my hands and knees searching deep into the back of all the lower cabinets... I found the culprit. A lone potato, in the dark, way in the back, rapidly becoming some sort of biological experiment. That is a smell you don't forget.
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Old 10-22-21, 11:30 AM
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Originally Posted by genec View Post
Not sure you could detect samonella that way.

Speaking of "ripeness" and beyond. Back in the late '70s I had rented a small apartment with a tiny kitchen... so small it had a slide out stove. Well within a couple weeks there was a certain "funkiness" in the kitchen I just could not find... And it was getting worse. Finally, on my hands and knees searching deep into the back of all the lower cabinets... I found the culprit. A lone potato, in the dark, way in the back, rapidly becoming some sort of biological experiment. That is a smell you don't forget.
Seriously. There is nothing quite as stench-worthy (stench-tastic?) as a rotten potato!

No, I definitely can't tell if an onion has salmonella, but I wonder if a dog could be trained to smell it?
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Old 10-22-21, 12:15 PM
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I keep wanting the title to be some kind of euphemism.
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Old 10-22-21, 02:16 PM
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Originally Posted by Seattle Forrest View Post
I keep wanting the title to be some kind of euphemism.

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Old 10-23-21, 08:40 AM
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Originally Posted by J.Higgins View Post
Seriously. There is nothing quite as stench-worthy (stench-tastic?) as a rotten potato!

No, I definitely can't tell if an onion has salmonella, but I wonder if a dog donkey could be trained to smell it?
fixed

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Old 10-24-21, 07:31 AM
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I just removed a net of onions that had partly turned fluid from the cupboard yesterday. I like funk very much but this smelled far too funky.

Anyway, I always remove the outer skirt of the onion and throw it away because I've understood that's where salmonella collects. Never checked whether this is true, but salmonella in onions is not new for me.
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Old 10-24-21, 09:49 AM
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Originally Posted by genec View Post
Not sure you could detect samonella that way.

Speaking of "ripeness" and beyond. Back in the late '70s I had rented a small apartment with a tiny kitchen... so small it had a slide out stove. Well within a couple weeks there was a certain "funkiness" in the kitchen I just could not find... And it was getting worse. Finally, on my hands and knees searching deep into the back of all the lower cabinets... I found the culprit. A lone potato, in the dark, way in the back, rapidly becoming some sort of biological experiment. That is a smell you don't forget.
O...M...G no, you don't. It's a smell you experience once in your life, and forever after, you can detect a potato that is even THINKING about starting to go bad anywhere you go.

(The potatoes we got for the food pantry once were on the, um, elderly side. We had to sort through I-don't-even-know-how-many bags of potatoes to throw out all the bad ones. Thank heaven we were outside. We were all trying really hard not to get any of that rotten potato juice on our clothes, trust me. It was awful.

All of the bad ones went into the church's dumpster. It was a hot time of year. Trash pickup day wasn't for at least three days. I thought of becoming Catholic solely in order to have a mass said for the poor garbage guys. I honestly wouldn't be surprised if they threw up. Maybe we should've left a sign warning them.)
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Old 10-24-21, 08:18 PM
  #19  
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I keep onions around to scare off the vampires.
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