Update: August 20, 2010–CNN has released a list of salmonella cases related to the egg recall. The list includes Arizona, California, Colorado and Minnesota. Stay tuned to this page for any further updates on this issue. CLICK HERE for their list. Read more on this subject below.
August 13, 2010—Wright County Egg of Galt, Iowa, voluntarily recalled shell eggs. Two hundred twenty-eight million eggs have been recalled. However, some may still be on store shelves today. The recall was issued when the eggs were linked to a salmonella outbreak in California, Minnesota and Colorado. Approximately 200 cases of salmonella were reported in association with these eggs on a weekly basis in late June and early July 2010, according to The Centers for Disease Control and Prevention (CDC). This is four times the normal amount of reported cases. The eggs were sold throughout the United States and were packaged under several names, such as Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemp.
Salmonella poisoning causes a number of symptoms. They include fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts 4 to 7 days. However, the diarrhea can be severe, and hospitalization may be required. Most symptoms disappear without antibiotic treatment. However, the elderly, the young and those with compromised immune systems may need to seek treatment. In these people, the infection can travel to the bloodstream and can be fatal.
What you can do to protect your health
1. Do not eat raw eggs. Consumers should also avoid eating things that contain undercooked or raw eggs such as Caesar salad dressing or Hollandaise sauce. The CDC also recommends that you take the following precautions:
2. 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.
3. Individuals who think they might have become ill from eating recalled eggs should consult their health care providers.
4. Keep eggs refrigerated at ≤ 45° F (≤7° C) at all times.
5. Discard cracked or dirty eggs.
6. Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
7. Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
8. Do not keep eggs warm or at room temperature for more than 2 hours.
9. Refrigerate unused or leftover egg-containing foods promptly.
10. Avoid eating raw eggs.
11. 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.
12. Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
For more information on salmonella illness, visit the CDC’s Salmonella enteritidis web page.
For more specifics on the recall, see the CDC’s Investigation Announcement: Multistate Outbreak of Human Salmonella Enteritidis Infections Associated with Shell Eggs.
Sources: The Centers for Disease Control and Prevention. Consumer precautions list taken directly from their web page. See above for link to the page.
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