The Toronto Star reports today that the Ontario Ministry of Health and Long Term Care is investigating a spike in Salmonella Oranienberg-linked illnesses in and around Toronto. Twenty-five cases of Salmonella have been reported to health authorities since late July, up from the expected three in the same time frame. The Star suggests that these cases may be linked to a CFIA investigation of green onions. The inspection agency issued a warning about unwrapped green onions that were sold between July 31 and August 1 at a Highland Farms grocery store located at 4750 Dufferin St.

Loose green onions sold in such a small window could suggest either contamination at the store (an ill food handler?) or problems further upstream (transport, distributors, wholesalers or even back to the farm).

But probably not in-home or shopping practices.

Making the below advice from Dr. Arlene King, Ontario’s chief medical officer of health, pretty far out of context (although health authorities have been known to call situations like this "a teachable moment"; research disagrees that this tactic works).

“People need to remember to properly handle and prepare food,” said King.

The ministry recommends four basic steps to prevent foodborne illness — clean, separate, cook and chill.

The steps include thoroughly washing hands, surfaces and equipment, keeping raw and ready-to-eat foods separated, cooking at high temperatures, and properly refrigerating and defrosting food.

Yeah, I’m sure refrigeration and defrosting was really a key factor with the green onions. How about giving folks some advice on how to ask questions about the conditions their produce was grown and talking about what regulators and the industry is doing to make sure this type of stuff doesn’t happen.