Onion Safety Inspection

Onions are treated with sulfur dioxide for preservation and sometimes radiation or chemicals to prevent natural sprouting during long-term storage. **1. The Sprout Check:** Natural onions develop green sprouts (shoots) from the top when stored for a few weeks, especially in warm conditions. If onions remain completely sprout-free for months despite storage, they've likely been treated with radiation or chemical sprout inhibitors. **2. The Layer Inspection (Cut Test):** Cut an onion in half. Natural fresh onions have crisp, firm, moist white layers that separate easily. Chemically treated or old treated onions may have: - Dry, papery inner layers - Slimy or discolored layers - Brownish discoloration - Layers that don't separate cleanly **3. The Smell Test:** Cut a natural onion and smell it immediately. It should release a strong, pungent, characteristic onion smell that makes your eyes water. Sulfur dioxide-treated onions or heavily chemically treated onions have: - Significantly reduced pungency - Weak or odd chemical smell - Less eye-watering effect **4. The Outer Skin Check:** Natural onions have dry, papery, brownish-golden skin that flakes off easily. Look for: - Unnaturally white or bleached outer layers (sulfur dioxide treatment) - Overly dry, brittle skin that crumbles to powder - Chemical smell when outer skin is crushed **5. The Firmness Test:** Press the onion gently. Natural fresh onions are firm throughout. Old onions (even if treated to look fresh) will have: - Soft spots near the top or root - Hollow feeling when pressed - Sprouting area that feels soft despite no visible sprouts