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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Loaded Quinoa Veggie Burgers with Herby Yogurt Sauce
Ingredients
For the yogurt sauce:
1/2 cup Greek yogurt
1/4 cup basil leaves, finely chopped
1/4 cup parsley leaves, finely chopped
2 tablespoons chives, chopped
Juice from 1 fresh lemon
Salt and freshly ground black pepper, to taste

For the burger patties:
2 tablespoons olive oil
1/4 cup quinoa, cooked according to package instructions and cooled
1 15-ounce can black beans, rinsed and drained
3 ounces tomato paste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup plain breadcrumbs

For the crispy onions:
1 sweet onion, sliced into thin rings
2 teaspoons flour
Nonstick cooking spray
Salt and pepper, to taste

For the burger assembly:
4 whole-grain buns, split and toasted
1 large tomato, sliced
Handful of baby spinach leaves or greens
Directions
Make the yogurt sauce: Fold all ingredients together in a nonreactive bowl; cover and refrigerate until ready to use.

Make the veggie patties: Add the black beans to a large bowl and mash with a fork. Add the quinoa, tomato paste, spices and breadcrumbs; fold well to combine. Shape the mixture into 4 patties with your (clean) hands. At this point, you can either freeze for future use or refrigerate the patties to firm up while you make the crispy onions.

To make the crispy onions, preheat your oven to 375 F. Spray the bottom of a large baking sheet with cooking spray. Add the onions to a large bowl, add flour and toss with your hands, making sure to coat all of the onions with the flour. Arrange the onions in a single layer on the baking sheet and bake for 7-10 minutes, until the onions become brown and crispy. Remove onions from the oven and set aside.

To cook the burger patties, heat a large nonstick skillet to medium-high and add the oil. Cook the burgers for 5 minutes on one side; flip, and cook for 4-5 minutes on the second side. Remove from heat.

To assemble the burgers, place one patty on the bottom side of each bun; top with greens, tomato and a dollop of yogurt sauce. Add the top half of the bun, serve and enjoy!
Loaded Quinoa Veggie Burgers with Herby Yogurt Sauce
Renew your love affair with veggie burgers with these healthy, fiber-packed and completely delicious sandwiches. You can make the veggie burger patties, freeze in a plastic bag (separate the patties with wax paper), defrost and cook when ready to eat. This recipe makes 4 burgers.
PREP TIME
20 minutes
COOK TIME
20 minutes
Looking for inspiration? Try these recipes:
Asian Chicken Salad
Asian Chicken Salad
Sweetie's Onion Dip
Sweetie's Onion Dip
Sweet and Spicy Rice Salad
Sweet and Spicy Rice Salad
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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