Source Of PA Salmonella Outbreak Identified, CDC Says

PENNSYLVANIA — The mysterious salmonella outbreak that has sickened six Pennsylvanians since May has been traced back to onions harvested in Mexico, according to the Centers for Disease Control and Prevention.

Officials said on Wednesday that epidemiologic and traceback data shows that illnesses in the outbreak that has sickened at least 652 people across the country are linked to whole red, white, and yellow onions distributed by ProSource Inc. that were imported from Chihuahua, Mexico in August. The onions were sold to restaurants and grocery stores throughout the U.S., with 37 states reporting at least one case.

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Investigators are still working to determine if other onions or suppliers are linked to the outbreak.

Of 417 victims with information available, 129 were hospitalized. No deaths have been reported in connection with the outbreak, the source of which has eluded researchers until now.

Along with the handful of affected Keystone State residents, 12 New Yorkers and five people from New Jersey have reported illness in connection with the outbreak.

The CDC and the FDA are recommending that consumers not eat, sell, or serve fresh whole red, white, or yellow onions distributed by ProSource Inc. that were imported from Chihuahua, Mexico. Any whole red, white, or yellow onions that do not have a sticker or packaging should be thrown away. Surfaces and containers these onions may have touched should be cleaned using hot soapy water or a dishwasher.

People infected with salmonella often experience diarrhea, fever, and stomach cramps some time between six hours to six days after swallowing the bacteria, according to the CDC. Most people recover between four and seven days after being infected.

Children younger than 5 and adults 65 years and older may experience more severe illnesses that require hospitalization.

"Recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak," the CDC said.

"The true number of sick people in an outbreak is also likely much higher than the number reported. This is because many people recover without medical care and are not tested for Salmonella."