Salmonella cross-contamination risks
August 1, 2020 3:47 PM Subscribe
We bought some onions that came from a producer that potential salmonella contamination. The salmonella has been linked to red onions, and the onions we have are yellow, but they have been recalled due to potential cross-contamination. We've been storing the yellow onions with our other onions, shallots, and garlic. Would it be best to toss everything in that basket? Does the answer change if we cook everything rather than eat it raw?
Red onions are sometimes eaten raw- hence the salmonella risk. As long as everything that is potentially contaminated is cooked well, there is minimal to no risk.
posted by Homo neanderthalensis at 4:45 PM on August 1, 2020 [6 favorites]
posted by Homo neanderthalensis at 4:45 PM on August 1, 2020 [6 favorites]
I am close enough to the source of the outbreak to wonder about my sources of onions, and I plan on making and freezing a batch of slow cooked onion to throw into things (I freeze it in ice cube sized blocks for convenient consumption.) Salmonella will be very dead when I've done cooking things down. (My understanding is that salmonella is all about the live bug, versus something like botulism which is more about what it leaves behind.)
Shallots and garlic would go in with slow cooked onions and would work well for my purposes, so if you're thinking of this you can just chop them all up and throw them in. Alternatively, I think roasted garlic would freeze if you peeled it after cooking, and again there's no chance of anything living through that.
posted by How much is that froggie in the window at 10:08 PM on August 1, 2020
Shallots and garlic would go in with slow cooked onions and would work well for my purposes, so if you're thinking of this you can just chop them all up and throw them in. Alternatively, I think roasted garlic would freeze if you peeled it after cooking, and again there's no chance of anything living through that.
posted by How much is that froggie in the window at 10:08 PM on August 1, 2020
Response by poster: Thanks for the responses. In this time of COVID-19, we were hoping not to have to make an extra trip to the store. We've since cooked and eaten the other (non-recalled) onions, garlic and shallots with no ill effects!
posted by amarynth at 12:59 PM on August 5, 2020
posted by amarynth at 12:59 PM on August 5, 2020
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posted by BeBetter at 4:25 PM on August 1, 2020 [1 favorite]