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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Roasted Chicken with Onions, Cranberries and Rosemary
Ingredients
1 3 1/2 to 4 pound whole chicken, defrosted, washed and blotted dry with a paper towel
1 medium yellow onion, quartered
1 1/2 cups fresh or frozen whole cranberries (do not use cranberry sauce)
1/2 cup chicken or vegetable stock
Splash of dry white wine (optional)
3 or 4 sprigs of fresh rosemary
1 whole head of garlic, outer husks removed and cut in half cross-wise
2 tablespoons olive oil
2 tablespoons butter, softened
Salt and freshly ground pepper, to season
Directions
Preheat your oven to 450 F.

Place chicken in a 9" x 13" glass baking dish. Carefully run your fingers under the skin while being careful not to tear the skin; you only want to separate the skin from the meat. With (clean hands), rub softened butter underneath the skin and over the meat, covering as much as you can. Drizzle olive oil over the top of the skin and season liberally with salt and pepper.

Place the garlic in the cavity. Tie up the legs of the chicken with kitchen string; this step isn't necessary but the chicken will hold together better when roasting and it will look much prettier on the table before you carve.

Arrange the onion quarters, cranberries and rosemary around the chicken in the baking dish add stock and wine (if using).

Roast the chicken at 450 F for 15 minutes. Turn the heat down to 325 F and continue to cook for 20 minutes per pound. The chicken should be 165 F internally; use a meat thermometer to check or make sure the juices around the legs are running clear. Remove from heat, cover with foil and let rest for 15 minutes.

To serve, carve chicken and place on a serving dish with roasting juices and cranberries. We like to eat the roasted onions as well -- they're delicious!

*COOK'S NOTE: After carving, save the carcass, refrigerated, for up to 3 days. Put carcass in a large slow cooker, add onions, carrots, celery, parsley, mushrooms, whole peppercorns and enough water to cover. Cook on low for 10-12 hours, strain and you will have the best chicken stock ever!
Roasted Chicken with Onions, Cranberries and Rosemary
This sweet, herbacious and savory chicken just looks so elegant on the dinner table; your guests will think you spent half the day in the kitchen but it's actually a snap to put together. Serve alongside roasted sweet potatoes for a truly wonderful holiday meal.
PREP TIME
10 minutes
COOK TIME
1 hour / 20 mins
Looking for inspiration? Try these recipes:
Baked Brie with Jammy Onions
Baked Brie with Jammy Onions
Chicken Pumpkin Paprikash
Chicken Pumpkin Paprikash
Classic Western Burgers
Classic Western Burgers
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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