To Our Valued Customers:

The Canadian Government released a Food Recall Warning for Microbiological Salmonella on July 31st that has been traced to onions distributed throughout Canada and the United States. It has been has been determined and stated by the FDA and the Canadian Government that the contamination originated from Thompson International, Inc. in Bakersfield, CA. Peri & Sons does not sell to any of the parties that have been implicated in this recall and we are confirming that the onions named in this incident are not from our company. Onions from Peri & Sons Farms are safe for consumption.

Peri & Sons Farms has the strictest food safety policies in place to ensure the safety of our customers and end consumers. Our internal food safety standards and practices require that all onions, red, white, sweets and yellows, sold from our farms and packing shed facilities carry a certificate of analysis with negative results for both Salmonella and E. coli. We have provided documentation of our testing analysis for your reference as attachments. See Certificates of Analysis. (COA)

We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions. As always, COAs are available for all buyers upon request.

If you have any questions please contact either me or Sara Brinkley, Director of Food Safety, via the contact information noted below.

As always, the team at Peri & Sons Farms is completely committed to providing our customers a safe, pure, and clean product. We remain deeply grateful for your continued business and wish you and your entire team safety and good health.

Sincerely,
Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile
Pamela@PeriandSons.com

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile
Sara@PeriandSons.com



FREQUENTLY ASKED QUESTIONS

What has the FDA and the Canadian Government identified in this salmonella outbreak?
The Government of Canada and the FDA have traced and determined the contamination originated from Thompson International, Inc. in Bakersfield, CA. Please refer to the FDA link and Canadian Government link for more information and details about the actual brands involved.

https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-newport-red-onions-july-2020
https://www.canada.ca/en/public-health/services/public-health-notices/2020/outbreak-salmonella-infections-under-investigation.html

Are onions purchased from Peri & Sons Farms safe for consumption?
Yes. Onions from Peri & Sons Farms are safe for consumption. Peri & Sons Farms does not sell onions to any of the parties that have been implicated in this recall. The onions in this incident are not product from our company.

How do I confirm onions from Peri & Sons Farms are safe for consumption?
Confirmation of our ongoing testing practices and food safety certificates are available for review. The food safety standards and pathological testing consistently prove the purity of our onions. Peri & Sons Farms has the strictest food safety policies, certifications and verified practices in place to ensure the safety of consumers. Please see packing shed food safety certifications.

Our internal food safety certifications practiced standards require that all onions, red, white, sweets and yellows, sold and shipped direct from our farms and packing shed facilities in a sealed truck carry a certificate of analysis with negative results for both Salmonella and E.coli. We have provided documentation of our testing analysis for your reference.

We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions.

PSF_Firebaugh Fields - Pathogen Results 2020 2 >
PSF_P35-2 Organic Onions >
PSF_Firebaugh Fields - Pathogen Results 2020 1 >
PSF_P32 COA >


sweets in the kitchen
Sweetie Sweet
When properly, stored, cut and prepared, Sweetie Sweet onions offer a subtle taste and texture we’re sure you’ll love. Here are a few tips that will help you extend the shelf life of your onions and get the best results with the most flavor when storing, cutting and cooking sweet onions.

HANDLING: In a recent survey, we found that consumers preferred to work with round onions in the kitchen. Nearly twice as many respondents said they prefer cutting and cooking with a round onion (46%) as a flat onion (25%). Which is great news, because all Sweetie Sweets are round. Also, there is more usable onion in a round onion, versus a flat onion, so they are a better overall value.

CUTTING: Different recipes call for different types of onion cuts. Whether your recipe calls for sliced, diced, rings or wedges, sweet onions can be cut the same way as any other onion variety. These pros have shared their various cutting techniques:

Watch “How to Cut Onions Like a Pro” for cutting tips!
minced onions
Very finely chopped works great mixed with meat to tenderize, in Indian sauces to thicken without cream or stirred into a salsa.
chopped onions
A larger chop than mince, this cut works well in soups, dips, egg dishes and with pasta. The most versatile, all-around cut of onion.
frenched onions
Or “Frenched”, these slivers are good on salads, skewered and grilled or used for pickling.
ringed onions
Best used on a sandwich or burger, pizza, or baked or fried into onion rings. Great cut for caramelizing onions.
STORAGE: In general onions should always be stored in a cool, dry, well-ventilated area out of direct sunlight. Sweet onions are particularly delicate and with a bit of extra care you’ll be able to store and enjoy them longer. Here are a few helpful tips:
  1. Do not store onions and potatoes together. Potatoes expel natural gasses that will cause onions to prematurely spoil. Keep onions and potatoes separated.
  2. Do not store whole onions in the refrigerator. Onions naturally develop a dry outer layer for protection. Dampness from refrigeration, along with the lack of air circulation, will cause onions to spoil more quickly.
  3. Sweet onions are delicate. Place them where they will not be jostled or moved around. Their high-water content makes them susceptible to nicks and bruising which will cause premature spoilage.
  4. If you are storing a few pounds of sweet onions at once, and want them out of the way, try placing them in a brown paper bag in a cool, dry spot like a pantry. Paper is more breathable then plastic.
AVOID TEARS: Compared to yellow onions, sweet onions contain less tear-producing enzymes. In general, when you cut into an onion, you’re breaking open microscopic cells filled with enzymes that turn into gasses when they escape. Some people’s eyes react to the gasses by tearing. Other than a bit of discomfort, basically there’s no harm done by these natural gasses.

If even sweet onions make you cry, try these helpful tips:
  • Use a thin, sharp knife to cut the onion--you’ll release less of the enzymes into the air
  • Peel off outer layer and then soak the onion in cold water for 15 minutes
  • Cut the root last—it has a higher concentration of enzymes
  • Chill or freeze onions for just a few minutes prior to cutting
  • Use a small manual or electric food chopper or food processor
  • Chop onions in a well-ventilated area
  • Wear kitchen goggles to protect your eyes
New Recipes
Click through our collection of healthy, tasty and easy-to-make recipes. Here are a few of our newest creations using Sweetie Sweet onions as an ingredient. Click here to view all of our recipes >>
Our Favorite Mixed Salad
Our Favorite Mixed Salad
Mixed Vegetable Pasta
Mixed Vegetable Pasta
Caramelized Onion Greek Yogurt Dip
Caramelized Onion Greek Yogurt Dip
join the club and make life sweeter!
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