The Internet claims that putting cut, raw onions in the fridge will make you seriously sick. We investigated to uncover out the truth.

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A few weeks ago, as we were hanging out on a lazy Sunday morning, deciding wright here to brunch, my frifinish dropped a bombshell.  


“Guys!” she shelp, her voice hastening via anticipation. “My aunt told me the craziest point yesterday. Apparently raw, reduced onions absorb bacteria, so you must never slice an onion and then eat it later because it’s chock-full of bacteria that have the right to make you sick.”


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The declaration stirred up blended reactions in the team. Most of us gasped at its initial absurdity. A few of us then tried to calculate how regularly we’d eaten onions prefer this, while others believed via the concept and used standard logic versus the case. Out of flourishing curiosity and concern, we easily Googled it and discovered loads of literary works digital.


Like this: “Please remember it is dangerous to reduced an onion and also try to cook it the next day, it becomes very poisonous for even a solitary night and creates toxic bacteria which may cause adverse stomach infections bereason of excess bile secretions and also even food poisoning.”


And this: “Onions are a large magnet for bacteria, particularly uncooked onions. You must never setup to store a part of a sliced onion. It’s not also safe if you put it in a zip-lock bag and also 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 factor they are so good at staying clear of us from acquiring colds & flu and also is the very reason we should NOT eat an onion that has been sitting for a time after it has been reduced open up.”


The sentiments differed in wording, but the as a whole gist was clear: remain far, much ameans from reduced, raw onions. They suck up bacteria from the air and also become poisonous, dangerous, illness-inducing orbs.


The science sounded (somewhat) legitimate and also the truth that there were so many kind of various sources spewing this case added to its credibility. On the flip side, I, favor many type of of my friends, had actually been eating onions practically my whole life and also wasn’t yet terminally ill, or even sick all that regularly. I made a decision to do some digging.


“Tright here is no validity at all,” Ellen Steinberg, PhD, R.D., L.D., food safety and security specialist, told me.


For starters, the chemical makeup of onions simply doesn’t assistance bacteria growth, she explained. Their low pH (i.e. acidic nature) and also low protein content suppose they are not a suitable breeding ground for germs, viruses or various other pathogens.


“When reduced, onions release compounds that execute not promote pathogen expansion,” the National Onion Association sassist in a statement publimelted on their webwebsite. “The Center for Food Safety at the University of Georgia states, juice released from reduced onion is well-known to kill or inhibit the development of several types of microorganisms, including some of those qualified of causing food poisoning in people.”


According to the National Onion Association, this onions-are-poisonous myth originates from several different resources, consisting of a people belief from the 1919 influenza epidemic that clintends reduced onions left about the home will combat the flu virus, and also a 2008 blog article using Dinner With Zola that purports onions and also potatoes reason more food poisoning than spoiled mayonnaise. The blog write-up, which has since been deleted, prompted Chicken Little-esque chain emails and also sensationalized warnings that although officially debunked, still exist on the internet this day.


So as soon as it comes to raw onions—and also onions in general—is tright here anypoint humans must be worried about?


“Tright here is nopoint unique around the negative little onion,” Jeff Nelkin, food security specialist, told me. “The just arrival of poichild and bacteria would be strictly eco-friendly


Like any type of other kind of food grvery own in soil, tbelow is the (extremely rare) potential for onions to have E.coli, salmonella or other viroffers that can be spreview by means of toxic fertilizer, Nelkin defined. But this hazard is fairly low, and not greater in onions than in any type of various other kind of food pulled from the ground.


Overall, tbelow are “no security prewarns that are distinct to an onion that wouldn’t host true to apples, carrots or anypoint various other form of create,” confirmed Steinberg. “All of very same rules use for anything else you would gain out of a garden.”


These rules include thoaround washing your hands and also kitchen tools and also wiping down counters with sanitizer prior to beginning the food prep procedure so that you don’t introduce external contamicountry, recommended Nelkin.

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When you follow these safe food techniques, reduced onions “have the right to be stored in the refrigerator in a sealed container for up to 7 days,” sassist the National Onion Association. The one caveat: if you notification any type of mold—simply toss it.