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.
Select at least one category at left
Open-faced Roast Beef Sandwiches
Ingredients
For the roast beef:
1 3-pound beef eye of round roast, trimmed and tied (ask your butcher to prep the meat if you like)
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons onion powder

For the horseradish sauce:
1/4 cup grated horseradish (not prepared with any extra ingredients)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh chives (optional)

Remaining ingredients:
1 loaf good-quality French bread
2 tablespoons olive oil
1 red or sweet onion, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
6 ounces arugula leaves or baby greens
Salt and pepper
Directions
Make the horseradish sauce: Combine all ingredients in a mixing bowl, stir gently, cover and chill.

Make the roast beef: Preheat oven to 375 F. Place beef on a baking sheet and rub on all sides with salt, pepper and onion powder. Roast for 1 hour, or 20 minutes per pound. The internal temperature of the meat should be 140 F. Remove beef from oven and let rest while you prepare the remaining ingredients.

While the oven is still at 375 F, toast the bread. Slice bread in half lengthwise and brush each half with olive oil. Season with salt and pepper. Place on a baking sheet and cook for 3-5 minutes, until bread is lightly toasted. Keep your eye in the bread while it's in the oven -- it can go from done to charred in a matter of seconds. Remove bread from oven once it's toasted. Slice the bread halves into 3" pieces.

To assemble the sandwiches, spread a bit of sauce on a piece of bread. Place a few thin slices of roast beef, onion and pepper on the bread. Top with a small handful of greens. Serve immediately.
Open-faced Roast Beef Sandwiches
These zippy little sandwiches make a great afternoon snack or party appetizer. You will have leftover roast beef; use it on top of a salad or folded into a wrap.
PREP TIME
10 minutes
COOK TIME
1 hour / 5 mins
Looking for inspiration? Try these recipes:
Smoked Cheddar and Caramelized Onion Quiche
Smoked Cheddar and Caramelized Onion Quiche
Spicy Shrimp with Spaghetti
Spicy Shrimp with Spaghetti
Spicy Sausage and Lentil Stew
Spicy Sausage and Lentil Stew
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!

There was an error processing your request. Please try again.

Thanks for Signing Up!
Check your inbox soon.

Nevada Fresh Pak