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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Glazed Country Ham with Cranberry Chutney
Ingredients
For the ham:
1 7-8 pound country ham
4 cups chicken stock
1 small sweet onion, thinly sliced
1 1/4 cups packed dark brown sugar
1 cup bourbon
3 sprigs thyme
3 cloves garlic, chopped
1 tablespoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 1/2 teaspoons fresh lemon juice

For the cranberry chutney:
4 cups fresh cranberries
1 cup raisins or dried cranberries
1/2 cup white sugar
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cloves
1 cup water
1/2 cup finely minced red onion
1/2 cup chopped Granny Smith apple, peeled and cored
1/2 cup finely chopped celery
Directions
Make the chutney: In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate for at lest 8 hours and up to 24 before serving.

Make the ham: Preheat your oven to 425 F. Place the ham in a roasting pan fitted with a rack. In a large saucepan, bring the stock, onion, sugar, bourbon, thyme, garlic and black and red pepper to a boil; stir until the sugar dissolves. Boil 3 minutes, then pour over the ham. Roast 30 minutes. Baste the ham with the pan juices; tent with foil. Reduce the heat to 325 degrees and roast, basting with the pan juices every hour, until an instant-read thermometer inserted into the thickest part of the ham (not touching bone) registers 145 degrees , about 2 1/2 hours.

Strain the pan juices into a large pitcher and stir in the lemon juice. Slice the ham thinly; serve with the pan juices and the chutney.
Glazed Country Ham with Cranberry Chutney
This show-stopper of a holiday main will have your guests thinking you spent all day in the kitchen, but the prep time for this dish is actually quick and easy. Make the chutney at least 8 hours in advance and allow to chill before using. This recipe makes 8 servings.
PREP TIME
45 minutes
COOK TIME
2 hours / 45 mins
Looking for inspiration? Try these recipes:
Mujadara Rice
Mujadara Rice
Five Ingredient Guacamole
Five Ingredient Guacamole
Glazed Country Ham with Cranberry Chutney
Glazed Country Ham with Cranberry Chutney
join the club and make life sweeter!
Join the Onion Obsession club and get great recipes, tips and tricks delivered straight to your inbox.

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