B.J. Caldwell, Educator

Salmonella bacteria have been found in green onions sold in Ontario (throughout the GTA) and can cause cases of salmonellosis.

In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhea. Long-term complications may include severe arthritis.

However, for young people, the elderly, and those with compromised immune systems, salmonella can cause severe disease and can quickly become life threatening. The infections can also be a bit more challenging to treat and may involve long courses of antibiotics.

If you have purchased green onions in the Toronto/GTA area (North York, Vaughan, Scarborough, Mississauga) the Canadian Food Inspection Agency recommends throwing them out and not eating them.

In general, proper food handling, washing, and cooking can help to reduce the risk of food-born illness. 

1. Make sure your hands, and the surfaces you are cooking on are clean.

2. CAREFULLY and thoroughly peel and wash fruits and vegetables

3. Ensure meats and seafoods are cooked thoroughly.

4. Keep foods separated while storing and preparing (keep raw meat, seafood, and poultry away from ready-to-eat foods (fruits/salads)

5. Pay attention to Food Warnings (such as this!)