HelloFresh is recalling its onions because of the potential presence of Salmonella. Customers are asked to discard all onions received from May 8 through July 31. This recall comes after HelloFresh’s onion supplier Thomson International Inc. recalled red, yellow, white, and sweet yellow onions. 

Onions from Thomson International Inc. have been linked to a Salmonella Newport outbreak strain that as of Aug. 18, 2020, has seen a total of 869 people infected in 47 states. Hundreds have also been infected in Canada where additional products are recalled.

It is recommended that all onions received during the specified time period are disposed of. Customers should check the product codes, located on the bottom square of the box shipping label.

The recalled products:

Production Week Production Week Start Date

HelloFresh Product Codes*

*Number sequence may vary

Everyplate Product Codes*

*Number sequence may vary
20 5/08 2-3-5-6-17 81-82-84-86-92-94
21 5/15 2-8-15-19 82-86-83-93
22 5/22 2-5-6-9-20 87-88-89-93-90-94
23 5/29 6-8-9-15-B- 3-5-20 82-84-86-87-89-91-92-95
24 6/5 6-8-17- B 82-84-86-89-90-95-83-93
25 6/12 3-4-10-15-18-17-19-20 82-87-88-95-82-87-88-95
26 6/19 2-3- 8-12 88-89-84-93
27 6/26 5-17- 4-15-18-20 82-87-89-90-91- 84-92-93
28 7/3 3-9-10-12-15-17- 6 85-86-90-91
29 7/10 3-20-7-21 82-88-89-90-92-96
30 7/17 4-19-21 82-84-89-94-96- 83-95
31 7/24 2-3-4-19-7-8-16 82-92- 81-84-87-89-94-96-98

 

Please see the photo provided as a reference for locating the product code.

The FDA recommends extra caution in disinfecting and sanitizing surfaces and containers that may have come in direct contact with these products. The company notes that in the event that the onions have been consumed, please note that thoroughly cooking the product to 165ºF, as instructed by the recipe, will kill the salmonella bacteria.

HelloFresh says that they have taken immediate steps to ensure our onions are no longer sourced from this supplier.

If customers have any additional questions, they can contact HelloFresh at hello@hellofresh.com.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any of the recalled onions and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

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