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 >


making life sweeter
There’s nothing quite like the flavor of a fresh, true sweet onion, but cooking with these little gems can be a bit tricky. The unique composition of a sweet onion makes them a wonderful ingredient in some dishes and a terrible choice for others. For the best results when cooking sweet onions consider these helpful tips:

Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature

Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.

Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
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Caramelized Onion Breakfast Bake
Ingredients
1 large sweet onion thinly sliced
6 strips thick-cut bacon
3 cups fresh spinach roughly chopped
5 eggs
1 cup milk
1/2 teaspoon fresh thyme (dried works too)
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups ciabatta or other dense bread cut into 1/2 inch cubes
4 ounces shredded Swiss cheese
Directions
In a large skillet cook the bacon removing each piece when crisp. Once cooled, chop and spread across the bottom of a 2-quart baking dish.

Using 2 tablespoons of the bacon drippings, in the same skillet, quickly sauté the spinach just until is wilted; spoon spinach over bacon in the baking dish. Using the remaining bacon drippings add the rings of sweet onion to the skillet and slowly cook over medium heat, removing them as soon as they turn a rich caramel brown color. Set aside.

In a medium bowl hand-whip the eggs, milk, thyme, salt and pepper until well combined; stir in the cheese. Pour mixture into baking dish on top of the bacon and spinach. Distribute the bread cubes across the dish pushing them into the mixture and then spread the caramelized onions across the top of the dish.

Bake at 350°F for about 40 minutes; until set and lightly browned on top. Let stand 10 minutes before serving.
Caramelized Onion Breakfast Bake
Caramelized onions can add rich flavor and color to so many fall dishes and dips. Save time by making a large batch ahead of time. Store them in an air-tight container in the fridge and they will keep well several days. Thanks to our very own Teri Gibson for developing this recipe.
PREP TIME
10 minutes
COOK TIME
50 minutes
Looking for inspiration? Try these recipes:
Grilled Summer Peach Salad
Grilled Summer Peach Salad
Summer Ratatouille
Summer Ratatouille
Our Favorite Mixed Salad
Our Favorite Mixed Salad
join the club and make life sweeter!
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