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Are Cut, Raw Onions Poisonous?
We dove into the science and talked to experts to find out the truth.


Google "Are cut, raw onions poisonous?" and you'll find loads of alarmist warnings.

You might read bloggers doling out warnings (without any scientific sources) like this: "Please remember it is dangerous to cut an onion and try to cook it the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning."

And this: "Onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion. It's not even safe if you put it in a zip-lock bag and put it in your refrigerator."

Also: "Lots of times when we have stomach problems we don't know what to blame. Maybe it's the onions that are to blame. Onions ABSORB BACTERIA is the reason they are so good at preventing us from getting colds & flu and is the very reason we should NOT eat an onion that has been sitting for a time after it has been cut open."

The sentiments vary in wording, but the overall gist from internet wellness "experts" is to stay far, far away from cut, raw onions. They claim that they suck up bacteria from the air and become poisonous, dangerous, illness-inducing orbs.

These claims can start to make you worried about a previously benign food, and the number of different sources spewing this claim can make you think twice about it. On the flip side, I, like many of my friends, have been eating onions practically my entire life and have yet to become seriously ill, or even sick. So I decided to do some digging.

Daily Onion  packhouse hygiene checklist

Receiving, Handling And Storage
The quality and safety of any fresh produce item depends on proper handling and storage. Always follow proper handling procedures and safe handling guidelines as outlined by the Food and Drug Administration Food Code. Read and follow handling instructions on all processed products according to the manufacturer’s label.

Proper Receiving Tips
Make sure the number of bags or cartons delivered match the delivery invoice and the onions are the correct color and size ordered.
Always handle onions with care. Do not drop onions as this often causes bruising and decay.
Onions should feel firm and dry, be free of gray or black mold and should not have any visible sprouting.
Some loose outer skins are normal.
Store onions in a cool, dry, well-ventilated area.
Maintain storage temperature of 45-55°F.
Bagged or boxed onions should be stored at least one foot away from walls and other pallets to allow proper air movement.
Do not store onions with potatoes or other produce items that release moisture.
Keep onions out of direct sunlight.
Do not wrap onions in plastic or store in plastic bags. A lack of circulation will reduce shelf life.
Cut onions will keep for several days if sealed in plastic bags or containers and refrigerated.

Onion Food safety & management

Onions are one of the most commonly consumed vegetables in the United States. Grown in more than 170 countries, they are also one of the most important horticultural crops worldwide. Bulb onions are characterized by having hollow, tubular, blue-green leaves and can be purchased fresh or frozen to use in cooked dishes or consumed raw as an ingredient or garnish. Bulb onions are typically dried or cured to reduce decay and increase shelf life.

In 2020 and 2021, Salmonella outbreaks associated with the consumption of bulb onions produced in the U.S. and Mexico caused more than 2,100 confirmed cases of foodborne illness in the United States. The 2020 outbreak in the U.S. cost an estimated $203 million in consumer health-related losses. The 2021 outbreak in the U.S. cost an estimated $188 million in consumer health-related losses. [1]

Overview of Salmonellosis Outbreaks Associated with Bulb Onions
In 2020, the FDA’s Coordinated Outbreak Response & Evaluation (CORE) Network, in collaboration with the Centers for Disease Control and Prevention (CDC) and state and local partners, investigated a multistate outbreak of Salmonella Newport infections linked to the consumption of domestically grown red bulb onions. While no conclusive root cause could be identified, the agency’s investigation report identified several plausible opportunities for contamination including irrigation water, sheep grazing on adjacent land, and signs of animal intrusion, such as scat and large flocks of birds that may spread contamination.

In 2021, the FDA led investigations of a multistate outbreak of Salmonella Oranienberg infections linked to the consumption of red, white, and yellow bulb onions imported from the State of Chihuahua, Mexico. The FDA worked closely with Mexican competent authorities through the established Food Safety Partnership to investigate potential source(s) of contamination within the implicated region. However, the agency was unable to conduct an on-farm investigation at the time, and no conclusive root-cause was determined.

Onion Supplier Food Safety & management

Updated food safety guidelines for dry bulb onions available
The National Onion Association (NOA) and the International Fresh Produce Association (IFPA) are releasing the second edition of Commodity Specific Food Safety Guidelines for the Dry Bulb Onion Supply Chain.

The guidelines follow a year of collaboration with dry bulb onion industry members, researchers and government officials.

“This document represents the best in our industry – the best science, the best practices, and the best intentions to instill confidence in all who eat onions that the U.S. dry bulb onion industry is committed to providing a safe, sustainable product,” Greg Yielding, executive vice president and chief executive of the NOA,” said in a news release.

The United States dry bulb onion industry established a food safety framework and guidance document in 2010. The updated document takes into account new scientific findings and the evolution in onion production and handling practices across the United States.

In July 2021, the IFPA, in collaboration with NOA, convened a working group who continued to meet in-person and remotely over the course of 8 months to provide clarity and context within the greater goals of public health for fresh produce.

“Incorporating specific details to onion production and updating scientific literature will help support not only U.S. onion growers and packers in building and maintaining their food safety programs, but also will educate other individuals working within the onion supply chain including regulators, auditors, and produce buyers who may not be as familiar with onion production and handling practices,” Gretchen Wall, director of food safety and quality at IFPA, who organized the update, said in the release.

“Although the document was developed by the U.S. dry bulb onion industry, the fundamentals are broadly applicable, and the document can be adapted for production in other growing regions,” she said.