The Salmonella Newport outbreak that has sickened almost 400 people in 31 states has been traced back to red onions.

According to the Food and Drug Administration (FDA), there is possible salmonella contamination of onions in a company based in Bakersfield, California.

FDA released a statement Friday, saying that even though the investigation has pointed to red onions as the likely source of this salmonella outbreak. Thomson International told FDA that it would be taking back all varieties of onions that may have come in contact with the red onions in question.

The company feared a case of cross-contamination, FDA said.

The recall will include red, white, yellow, and sweet onions from the company. It also sparked a food safety alert to be issued in the U.S. on Friday night, KUTV said a report.

So far, the strain of Salmonella Newport has made 396 people sick and put around 59 people in the hospital. No deaths linked to it have been reported, CDC said.

New York Times said in their report that the most affected states as of Saturday are Oregon with 71 cases, Utah with 61 and California with 49.

The first cases were between June 19 and July 11, CDC said.

According to the FDA, the probe on the outbreak is still going to continue to determine whether any other products are linked to the disease. So far, there has been a similar genetic fingerprint found in Canada that is like that one in the U.S. cases.

The Public Health Agency of Canada is looking into this link, but Canada has found that imported red onions from the U.S. may be the source of their outbreak.

How do I check if my onions at home are safe?

CDC gave the following advice to people at home to make sure they do not eat, serve, or sell onions from Thomson International, Inc:

  • Look for a sticker on your onion to see if it came from the company. It can also be on the package. If the onion is from Thomson, do not eat it and throw it away.
  • If you are not sure where your onions are from, be more cautious and not eat them at all. Opt to throw them away.
  • Even if no one got sick from the food you prepared with onions, throw it away, especially if you do not know where the onions came from.
  • Wash and sanitize any surface that may have come in contact with your onions or their packaging. This will include countertops, refrigerators, knives, and cutting boards.

What are the symptoms I should look out for?

Most people who came in contact with Salmonella get diarrhea, fever, and stomach cramps six hours to six days after exposure to the bacteria.

The person is likely to get sick for about four to seven days, and most people will get better without treatment. But some cases may be worse, and the patient may need to go to a hospital.

Those who display such symptoms have to talk to their healthcare provider and write down what they ate before they got sick. They have to make sure to answer questions by health care workers honestly when they are contacted.

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