Read Full Article here… lifehacker.com

Photo: New Africa (Shutterstock) When we cook with onions, we go in knowing that there’s a decent chance that chopping them raw may cause us to shed some tears . But we generally don’t expect unending diarrhea, a fever, and stomach cramps. Unfortunately, hundreds of people across the country have been experiencing digestive distress thanks to Salmonella infections they got from eating onions. According to the Centers for Disease Control and Prevention (CDC), this is not a recall, but rather a “food safety alert.” Here’s what to know about the problematic onions, including how to tell if you should throw out the ones you have at home. What to know about the Salmonella outbreak The most recent data available on the outbreak is from Oct. 18, 2021 , at which point there were 652 reported cases of Salmonella infection across 37 states, including 129 hospitalizations—but fortunately no fatalities—resulting from the ongoing Salmonella outbreak linked to onions, the CDC reports . However, the CDC notes that the actual number is likely much higher, as those with mild cases may not report their illness, and it usually takes three to four weeks to determine if a sick person’s illness can be connected with an outbreak. Where did these onions come from? The CDC and Food and Drug Administration (FDA) are actively investigating the origin of the outbreak, but as far we know, it may include fresh, whole red, white, and yellow onions imported from Chihuahua, Mexico and distributed by ProSource Inc. […]