What bacterium has been linked to rare food poisoning outbreaks from improperly handled cut onions?
Answer
Salmonella
While onions are generally safe when stored correctly, proper handling of the vegetable once it has been processed is crucial for preventing foodborne illness. Rare outbreaks of food poisoning have been historically associated with improper management of cut or diced onions. Specifically, the bacterium Salmonella has been implicated in these incidents. The exterior papery skin of a whole, uncut onion provides a natural barrier against contamination, which is why the risk profile changes significantly once the onion is sliced or diced. Any cut portion must be rigorously refrigerated immediately to minimize the opportunity for bacterial proliferation and subsequent health risks.
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