380 million eggs have been recalled nationwide due to salmonella contamination. The recall which was expanded this week has many consumers and travelers concerned about food safety.
Because it is difficult for most people to prepare food on their own while traveling, restaurants are typically the source of most meals. The greatest concern in the food service industry is a general lack of awareness of the expansive recall.
CDC received reports of approximately 200 SE cases every week during late June and early July. That’s roughly 1,300 more cases than usual. Normally, CDC has received an average of approximately 50 reports of SE illness each week for the past five years. Many states have also reported increases of this pattern since May 2010.
Consumers and travelers alike can follow some simple guidelines in order to prevent food borne illness. Start by avoiding eggs if you reside or travel to the areas that are being impacted until the recall has been satisfied.
Epidemiologic investigations conducted by public health officials in California, Colorado, and Minnesota have revealed several restaurants or events where more than one person ill with this type of SE has eaten. Preliminary information from these investigations suggests that shell eggs are the likely source of infections in many of these restaurants or events.
· Don’t eat recalled eggs or products containing recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and consumers’ homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund. Individuals who think they might have become ill from eating recalled eggs should consult their health care providers.
· Keep shell eggs refrigerated at ≤45? F (≤7? C) at all times.
· Discard cracked or dirty eggs.
· Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
· Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
· Do not keep eggs warm or at room temperature for more than 2 hours.
· Refrigerate unused or leftover egg- containing foods promptly.
· Avoid eating raw eggs.
· Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
· Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and person with weakened immune systems or debilitating illness.
Information for Retail Food Stores and Food Service Establishments
· In retail and food service establishments, pasteurized egg products or pasteurized in-shell eggs are recommended in place of pooled eggs or raw or undercooked shell eggs. If used, raw shell eggs should be fully cooked. If shell eggs are served undercooked, a consumer advisory should be posted in accordance with the Food Code.
· In hospitals, nursing homes, adult or childcare facilities, and senior centers, pasteurized egg products or pasteurized in-shell eggs should be used in place of pooled eggs or raw or undercooked eggs.
· Eggs should be purchased or received from a distributor refrigerated and stored refrigerated at ≤ 45? F (≤7? C) at all times.
Currently, 17 states have been involved in the recall. California, Arizona, Missouri, Minnesota, Texas, Georgia, Washington, Oregon, Colorado, Nevada, Iowa, Illinois, Utah, Nebraska, Arkansas, Wisconsin and Oklahoma.
CDC and Egg recall
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