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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Stacked Nachos
Ingredients
For the tortillas:
12 6-inch corn tortillas (street taco size)
1/2 cup vegetable oil (more if needed)

For the ground beef:
1 pound lean ground beef
2 teaspoons vegetable or olive oil
2 garlic cloves, minced
1 small yellow or white onion, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon tomato paste
1/4 cup beef broth

To assemble:
6-8 ounces cheddar or jack cheese, shredded
1 tomato, seeded and chopped
1 avocado, pitted and chopped
1 small can sliced black olives (optional)
1/2 cup lettuce, shredded
Sliced jalapeños or canned sliced jalapeños
Fresh chopped cilantro
Directions
Make the tortillas: Heat oil to medium in a large, heavy skillet. Fry tortillas, two at a time for 4-5 minutes, flipping with kitchen tongs once in the middle of cooking. Tortillas should be slightly browned and crispy. Set aside to drain in individual layers on a baking sheet lined with paper towels. Once all tortillas are cooked, discard oil.

Make the ground beef filling: In the same skillet, heat vegetable or olive oil to medium-high. Add ground beef and onions; break up ground beef into smaller pieces with the back of a wooden spoon. Cook for 7 minutes, until meat is nearly cooked through and onions are softened. Add garlic, chili powder, cumin, salt and pepper. Cook for two minutes more. Add tomato paste and beef broth and let reduce until sauce has thickened, about 4-5 more minutes. Remove from heat and let cool for a few minutes.

While meat is cooling, preheat your oven to 375 F. Line a baking sheet with parchment paper or a silicone liner. Please one tortilla on the baking sheet and top with a heaping tablespoon of the ground beef mixture and a small handful of cheese. Repeat twice more so the stack consists of 3 tortillas and ground beef and cheese in layers. Continue until you have made four stacks and the tortillas, beef and cheese have been used up.

Carefully transfer the baking sheet to your oven and bake for about 5 minutes, until the cheese is melted. Remove from oven, transfer each stack to a serving plate and top with tomato, olives, jalapeños, lettuce and cilantro. Serve immediately.
Stacked Nachos
Our spin on this game day classic ensures that there is always the right amount of cheese, meat and flavor in each bite. We used ground beef in this recipe but you could also use ground turkey or meatless crumbles. This recipe makes four stacks.
PREP TIME
20 minutes
COOK TIME
30 minutes
Looking for inspiration? Try these recipes:
Grilled Chicken and Strawberry Salad
Grilled Chicken and Strawberry Salad
Spicy White Bean Chili
Spicy White Bean Chili
Mushroom and Red Onion Flatbread
Mushroom and Red Onion Flatbread
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