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Are Cut, Leftover Onions poisoning?

Many warnings are circulating on the consumption of pre- chopped onions, like, it can cause poisoning, the leftover onions absorb bacteria, the consumption of pre- sliced onions may cause sickness due to its toxicity.

Plenty of warnings are making worries and tensions among people, because it is related to our health.Some found it illogical, because the idea and applied basic are against the logic claims.

cut onion poisoning

 Some warnings could be: 

“Onions are a huge magnet for bacteria, especially uncooked onions. You should never keep even a small piece of cut onion, it’s not safe if you put it in a zip lock bag and put in your refrigerator,”

We would often doing this thing, storing of the leftover and cook it next day. If we didn’t find the  particular sized one for a certain recipe, we would definitely go for the bigger and the leftover goes to fridge directly. 

Like that,

“The first thing  asked by a doctor when you consult him, if you have a stomach ache or any abdominal infection, may be “ Did you eat onions?” 

“If you have a stomach ache, don’t have to blame anyone else, the real cause is that sliced onions. Because, the ability of onions to absorb bacteria is the very reason we often advised should not eat an onion that has been sitting for a time after it has been cut open”.

These all sentences are trying to convey one thing if they varying in their wordings. Don’t consume cut onions.

What’s the real fact behind it?

We don’t the actual count of the cut raw onions we ate. Think, did you get any infection through the consumption of the leftover onions?

No need of digging to the past, the answer is NO.

In fact, the opposite of all these claims and warnings are the truth- onions contain compounds that have antibacterial properties.

“When cut, onions release compounds that do not promote pathogens growth,” the National Onion Association said in a statement published on their website.

“Juice releases from cut onions is known to kill or inhibit the growth of several types of microorganisms, including some of those capable of causing food poisoning in humans,” said The Center for Food Safety at the University of Georgia States.

According to the National Onion Association, this onions are poisonous MYTH originated from several different sources, including a folk belief from the 1919, Influenza epidemic, that claims cut onions left around the house will combat flu virus.

Like that, a 2008 blog post of Dinner With Zola, that purports onions and potatoes cause more food poisoning than spoiled mayonnaise. The blog post since has been deleted.

The blog post:

Spoiled Onions

Written by Zola Gorgon – author of several cookbooks.

Watch out for those spoiled onions…

I had the wonderful privilege of touring Mullins Food Products. Mullins is HUGE and is owned by 11 brothers and sisters in the Mullins family. My friend Jeanne is the CEO.

The facility is mammoth. We toured about 280,000 square feet! Questions about food poisoning came up and I wanted to share what I learned from a chemist.

The guy who gave us our tour is named Ed. He’s one of the brothers. Ed is a chemistry expert and is involved in developing most of the sauce formula. He’s even developed sauce formula for McDonald’s.

Keep in mind that Ed is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed’s answer will surprise you. Ed said that all commercially-made Mayo is completely safe. “It doesn’t even have to be refrigerated. No harm in refrigerating it, but it’s not really necessary.” He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the quint essential picnic, with the bowl of potato salad sitting on the table and how everyone blames the mayonnaise when someone gets sick.

Ed says that when food poisoning is reported, the first thing the officials look for is when the ‘victim’ last ate ONIONS and where those onions came from (in the potato salad?). Ed says it’s not the mayonnaise (as long as it’s not homemade Mayo) that spoils in the outdoors. It’s probably the onions, and if not the onions, it’s the POTATOES. He explained, onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion. He says it’s not even safe if you put it in a zip-lock bag and put it in your refrigerator. It’s already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!)

Ed says if you take the leftover onion and cook it like crazy you’ll probably be okay, but if you slice that leftover onion and put on your sandwich, you’re asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

So, how’s that for news? Take it for what you will. I (the author) am going to be very careful about my onions from now on. For some reason, I see a lot of credibility coming from a chemist and a company, that produces millions of pounds of mayonnaise every year.’

Also, dogs should NEVER eat onions. Their stomachs cannot metabolize onions.

But many criticisms passed over these post and found no evidence for the poisoning of pre sliced onions.

So we finalize that there is no scientific evidence for that the cut left over onions are poisoning.
But there is some reports on outbreaks of food poisoning, which can related to the name of green onions. 

However, studies showing that for the onions, there could be chances of exposure to e.coli and other nasties during their time in ground or while being handled during the move to market. That green onions chopped up and consumed as it may cause infection.

"When you follow these safe food practices, cut onions, cut onions can be stored in the refrigerator in a sealed container for up to 7 days,' said the National Onion Association.

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