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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Apple, Sausage and Cranberry Stuffing
Ingredients
2 loaves good-quality bread, crusts removed and cut into 1" cubes (we used sourdough and a multi-grain loaf)
8 ounces sweet Italian sausage, crumbled
4-6 cups chicken or vegetable stock (we like Kitchen Basics brand), divided
3 large stalks celery, sliced
1 medium yellow onion, chopped
1 large apple, cored, peeled and diced (we used Granny Smith)
1/2 cup dried cranberries
1 cup butter, divided
1 tablespoon poultry seasoning
1/2 cup fresh parsely, chopped
Salt and pepper, to taste
Directions
Make the bread cubes: Preheat oven to 350 F. Place cubed bread in a single layer on a large baking sheet and bake for 10 minutes, tossing once halfway through cooking. You want the bread cubes slightly tender in the middle and hard on the edges, but not browned. Once bread has cooked remove from oven and set aside.

Heat a large skillet to medium. Add sausage and sauté until sausage is cooked through and slightly browned, about 5-7 minutes. Remove sausage from pan with a slotted spoon and set aside on a paper towel to drain.

In the same pan, add 1/2 cup of butter, the onions, apples and celery. Cook until the vegetables are softened and the onions become slightly browned on the edges, about 15-20 minutes. Add poultry seasoning and parsley and cook for one more minute. Remove form heat and season with salt and pepper to taste.

In a very large mixing bowl, gently toss vegetable mixture, bread cubes and sausage to combine. Add 3 cups of stock and fold. Continue to add about 1/4 cup stock at a time and fold, until the stuffing is moist but not soggy. Season with salt and pepper to taste.

Put stuffing into a large glass baking dish, making sure not to overfill the pan. You will have extra stuffing; put into a smaller baking dish and save for leftovers.

Dot stuffing with the remaining butter. At this point you can cover the stuffing and refrigerate for up to 24 hours or bake immediately for serving.

To bake stuffing, place in a 375 F oven for 45 minutes, until the top becomes crispy and browned.
Apple, Sausage and Cranberry Stuffing
This stuffing recipe is practically a meal on its own; it's loaded with lots of savory sausage, dried fruits and, of course, onions. The secret to this recipe is making your own bread cubes from good-quality bread -- it's totally worth the effort! This recipe makes one 9" x 13" pan plus leftovers for the next day.
PREP TIME
30 minutes
COOK TIME
1 hour / 15 mins
Looking for inspiration? Try these recipes:
Grilled Veggie Submarine Sandwiches
Grilled Veggie Submarine Sandwiches
Open-faced Apple and Caramelized Onion Sandwich
Open-faced Apple and Caramelized Onion Sandwich
One-pot Macaroni and Beef
One-pot Macaroni and Beef
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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