Wow
LikeLike
]]>I’ve been involved in food safety since the early 1970s. This is the first time I can recall peaches having been linked to a Salmonella outbreak.
]]>LikeLike
]]>LikeLike
]]>LikeLike
]]>The reason I ask is that I have cooked stuff in the freezer that was made with Texas Sweets after the initial red onion warning went out.
LikeLike
]]>They are safe cooked, if you insist on using them; however, handle them in the kitchen just as though you were handling raw chicken. Assume that anything they touch will in turn become contaminated. If you are peeling and cutting an onion, wash your knife and cutting board immediate afterward with hot, soapy water before using either one to cut any other food.
My recommendation would be to avoid any onions unless you can be certain their origin is NOT Thomson International.
]]>Are they safe cooked?
LikeLike
]]>Afraid so. All onions originating with Thomson International. To be safe, avoid all onions (and products containing onions) where the source of the onion is not identified.
LikeLike
]]>LikeLike
]]>