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I wonder how salmonella from onions works - it's pretty standard to always peel the onions so is the salmonella on the surface and your knife carries it through

I wonder how salmonella from onions works - it's pretty standard to always peel the onions so is the salmonella on the surface and your knife carries it through the onion or is the salmonella in the onion already?

robocat 5y ago
“whole, fresh onions imported from the State of Chihuahua”, “Do not use, ship, or sell recalled onions. Suppliers and distributors that re-package raw onions should use extra vigilance in cleaning any surfaces and storage areas that may have come into contact with these products. If there has been potential cross contamination or mixing of onions from other sources with these products, suppliers and distributors should discard all comingled and potentially cross-contaminated product.” — https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-oranienburg-whole-fresh-onions-october-2021 https://www.fda.gov/food/outbreaks-foodborne-illness/outbrea... “It's not clear exactly how many people have been infected—the 808 number is a bare minimum. "The true number of sick people in an outbreak is likely much higher than the number reported," the CDC said, since many people may have chosen to ride out the sickness at home rather than seek medical care. The CDC estimates that only about one in every 30 salmonella cases actually get reported.” — https://www.forbes.com/sites/nicholasreimann/2021/10/29/salmonella-outbreak-from-onions-sickens-over-800-cdc-says/?sh=5d810a7a67ae https://www.forbes.com/sites/nicholasreimann/2021/10/29/salm...