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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Four Cheese Baked Ziti
Ingredients
8 ounces ziti pasta
2 tablespoons olive oil
1 yellow onion, chopped
1 cup ricotta cheese
2/3 plus 1/2 cup grated provolone cheese, divided
4 ounces fresh mozzarella, chopped or torn
1/2 cup grated Parmesan cheese, plus more for garnish
2 cups store-bought tomato sauce
1/4 cup fresh chopped Italian parsley
Salt
Directions
Heat a medium skillet to medium-high; add oil and onion. Cook onion for 4-5 minutes, until the edges are just beginning to brown. Remove from heat and set aside.

Preheat your oven to 375 F.

Bring a pot of water to a boil and salt liberally. Cook pasta for 6 minutes (the pasta will be very al dente; rinse and drain pasta immediately.

While the pasta is cooking, mix ricotta, onion, 2/3 cup provolone, Parmesan, mozzarella and parsley in a bowl.

Add 1/2 cup tomato to a 8" x 8" glass baking dish, making sure entire bottom of dish is covered. Add about 1/3 of the pasta, 1/3 of the ricotta mixture and 1/3 of the remaining tomato sauce to the dish. Continue layering the ingredients until all ingredients are used. Top the dish with the remaining 1/2 cup provolone.

Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes. Remove from oven and let stand a few minutes before serving.
Four Cheese Baked Ziti
This economical comfort food is quick to prepare, totally kid-friendly and always a hit on the dinner table. Serve with a side salad for an easy weeknight meal. This recipe makes 4 servings but can easily be doubled and baked in a 9" x 13" dish.
PREP TIME
10 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Fresh Pear and Shrimp Stir-fry
Fresh Pear and Shrimp Stir-fry
Greek Gyros
Greek Gyros
Open-Faced Smoked Salmon Sandwich
Open-Faced Smoked Salmon Sandwich
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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Nevada Fresh Pak