The Recall Desk
SevereFDA (Food)·F-0355-2024·Announced 2023-11-15

Gills Fresh Diced Yellow Onion Recalled for Potential Salmonella Contamination

Gills Onions is recalling fresh diced yellow onion products due to potential Salmonella Thompson contamination. The recalled product was distributed across multiple US states and Canadian provinces.

What this means for you

Illness, injury, or structural failure has been reported. Stop using the product immediately and contact the manufacturer for a refund or repair.

Our severity reasoning: FDA Class I classification for Salmonella Thompson, a high-risk pathogen. No illnesses have been reported. The formal Class I designation establishes a minimum severity score of 4.

Plain-English summary

Gills Onions, LLC is recalling fresh diced yellow onion product (1/5 LB CTN FRESH 1/4" DICED YELLOW ONION W/ZIPPERS) due to potential contamination with Salmonella Thompson. Approximately 2,100 pounds is affected. The affected product lots are 223YAS3A1P221, 223YAS3A2R214, and 923Y075B2R206 (product code 6510140506).

Salmonella Thompson is a serious bacterial pathogen. The FDA has classified this as a Class I recall, the agency's highest classification, indicating a serious health hazard.

The product was distributed to distributors in Canada (Alberta, British Columbia, New Brunswick, Nova Scotia, and Ontario) and across multiple US states.

The recalled product

Product
Gills Onions 1/5 LB CTN FRESH 1/4" DICED YELLOW ONION W/ZIPPERS
Manufacturer
Gills Onions, LLC

Is your product affected?

Check your packaging against the codes below. If any of them match, the product is part of this recall.

Lot numbers (2)

  • Product 6510140506
  • Finished product lots: 223YAS3A1P221 223YAS3A2R214 923Y075B2R206

Distribution

Part of a larger recall action

This product is one of 73 recalled by Gills Onions, LLC under a single FDA (Food) recall action. The agency files each product separately, so the size of the action is not visible from this page alone.

See all 73 products in this recall →