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 >


Peri & Sons Farms
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
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Haitian Beef and Pumpkin Soup (Soup Joumou)
Ingredients
For the beef marinade:
2 cloves garlic, peeled and smashed
2 green onions, sliced
1/4 cup parsley, roughly chopped
1/2 teaspoon dried thyme
1 shallot, peeled and sliced
1 habanero chile, stemmed and seeded (wear gloves to handle the chile)
Juice from 1 fresh lime
1/2 cup water
1 pound beef chuck, cut into 1/2" pieces

Remaining soup ingredients:
2 tablespoons vegetable oil
8 cups beef stock
2 carrots, washed and cut into 1" pieces
2 stalks celery, cut into 1" pieces
1 yellow onion, sliced
1/2 pumpkin, peeled, seeded and cut into 1" pieces
4 ounces dried rigatoni pasta
Salt and pepper, to taste
Freshly chopped parsley, for garnish
Directions
Add beef to a large nonreactive bowl. Combine all marinade ingredients except for beef in a blender or food processor and blend until mostly smooth. Pour marinade over beef, cover and refrigerate for at least 4 hours or overnight.

Remove beef from marinade, shake of excess marinade and set beef aside; discard marinade. Heat a large Dutch oven to medium-high on the stove top. Add oil and let heat until shimmering. Add beef and cook, stirring every couple of minutes, until beef is browned, about 8-10 minutes. Once meat is browned, season with salt and pepper and add stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Bring stock to a boil, reduce heat to medium-low, cover and cook for 1 1/2 hours or until beef is fork-tender.

Add pumpkin to soup, stir and cook for 10 minutes. Add carrots, celery and onion; cook for another 15 minutes. Add pasta and cook for another 10 minutes. Taste and adjust seasoning as necessary. Let soup cool for about 10 minutes before garnishing with parsley and serving.
Haitian Beef and Pumpkin Soup (Soup Joumou)
Traditionally served on by Haitians on January 1st to celebrate Haiti's liberation from France, this savory soup is economical to make and a total crowd-pleaser. We've used pumpkin in our version of this recipe, but feel free to substitute a kabocha or butternut squash, if you like. This recipe makes 6-8 servings.
PREP TIME
20 minutes
COOK TIME
2 hours / 20 mins
Looking for inspiration? Try these recipes:
Red Chicken Pozole
Red Chicken Pozole
Creamy Asparagus Soup
Creamy Asparagus Soup
Red Kale & Red Pepper Frittata
Red Kale & Red Pepper Frittata
Join in the Onion Obsession!
Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

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