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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Open-faced Shallot, Bacon and Roquefort Sandwiches
Ingredients
1 small loaf of French or sourdough bread
16 large shallots, stem ends removed, peeled and halved
8 slices bacon
8 ounces Roquefort of blue cheese, crumbled
3 tablespoons olive oil, divided
2 tablespoons sour cream
1 tablespoon prepared horseradish
Salt and pepper, to taste
Directions
Combine sour cream and horseradish in a small bowl; season with salt and pepper. Cover and refrigerate until ready to use.

Toss shallots with 2 tablespoons oil and season with salt. Arrange in one layer on a nonstick baking sheet. roast for 30 minutes, until the shallots become soft and golden. Remove from heat and let cool for a few minutes before handling.

While the shallots are roasting, cook bacon according to package instructions. Once cooked, move to a plate lined with a paper towel to drain.

Slice bread down the center lengthwise and then slice each half into two pieces; you should have 4 slices of bread. Arrange bread, cut side up on a baking sheet and drizzle with the remaining tablespoon of oil. Season with salt and pepper.

When shallots have been removed from the oven to cool, place bread in the oven and and toast for about 3 minutes. Be sure to keep your eyes on the bread — it burns quickly with this method.

To assemble sandwiches, lay each slice of bread on a work surface. Spread some of the sour cream sauce on each slice. Place 2 slices bacon on each piece of bread, and 1/4 of the shallots on each slice. Add cheese to top of sandwiches and serve immediately.
Open-faced Shallot, Bacon and Roquefort Sandwiches
Salty, sweet and tangy, these upscale sandwiches have a creamy, robust flavor and are a snap to put together. Be sure to use a good-quality French or sourdough loaf for this recipe — it makes all the difference. This recipe makes 4 open-faced sandwiches but can easily be doubled.
PREP TIME
10 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Tex-Mex Rice Bowl
Tex-Mex Rice Bowl
Loaded Veggie Pizza
Loaded Veggie Pizza
Classic Beef Stroganoff
Classic Beef Stroganoff
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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