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 ObsessionSM Club to periodically receive information and recipes featuring onions.
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Onion-Smothered Cheeseburgers
Ingredients
For the caramelized onions:
2 tablespoons olive oil
2 tablespoons butter
3 large red, yellow or sweet onions
2 tablespoons brown sugar
2 tablespoons balsamic vinegar

For the burger patties:
1 pound ground beef, at least 15% fat
1 clove garlic, minced
1/2 small yellow onion, minced
2 teaspoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper

Remaining ingredients:
4 good-quality hamburger buns, split or 8 slider-sized rolls
4 slices cheddar cheese (Swiss or jack also works well in this recipe)
8-10 Bibb lettuce leaves
2 tablespoons mayonnaise or creamed horseradish
Directions
Make the meat mixture: In a large bowl, combine all burger patty ingredients and mix gently with your (clean) hands to combine. Do not over mix or the meat will become mushy when cooked. Cover and let rest in the refrigerator while you make the onions.

Make the balsamic caramelized onions: Heat butter and oil to medium in a large, heavy skillet. Add the onions and toss to combine. Cook for 15 minutes, stirring occasionally. Reduce heat to low, add vinegar and sugar and cook for another 10 minutes, until the sugar caramelizes and the vinegar reduces. Remove from heat and set aside.

Make the burger patties: Heat your grill to high. Divide the meat mixture into 4 equal portions, forming the patties loosely with your (clean) hands. Cook for 2 minutes and flip. Cook for two more minutes and reduce heat to medium (or move patties to a cooler spot on a charcoal grill). Grill 2-3 more minutes for medium-rare burgers, 3-4 minutes for medium and 5-7 for well-done. The last minute of cooking, add the cheese to the top of the burger patties to melt.

The last minute of cooking the burger patties, put the bun tops and bottoms, split side down on the grill to toast them up for about a minute.

To assemble the burgers, spread some mayonnaise or horseradish on the bottom of each bun and top with a burger patty. Top with lettuce and a big scoop of caramelized onions. Serve immediately.
Onion-Smothered Cheeseburgers
Be the hero of your next cookout when you make these sweet, savory and completely delicious burgers -- they are a true indulgence. You'll have extra caramelized onions from his recipe; stir them into sour cream for a quick and tasty onion dip. This recipe makes 4 meal-sized burgers or 8 sliders.
PREP TIME
10 minutes
COOK TIME
40 minutes
Looking for inspiration? Try these recipes:
Giouvetsi
Giouvetsi
Panini with Brie, Cranberry Sauce and Caramelized Onions
Panini with Brie, Cranberry Sauce and Caramelized Onions
Summer Garden Bruschetta
Summer Garden Bruschetta
join the club and make life sweeter!
Join the Onion ObsessionSM club and get great recipes, tips and tricks delivered straight to your inbox.

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