Salmonella Outbreak and Recent Recall of Shell Eggs

(Wentworth, NC) – On August 13, 2010, Wright County Egg of Galt, Iowa, conducted a nationwide voluntary recall of shell eggs that it had shipped since May 19, 2010 to food wholesalers, distribution centers and foodservice companies in California, Illinois, Missouri, Colorado, Nebraska, Minnesota, Wisconsin and Iowa. These companies distribute nationwide.

The recalled shell eggs are packaged under the following brand names: Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps.

State and local partners are also investigating human Salmonella infections in Arizona, Connecticut, Massachusetts, Maryland, North Carolina, Nevada, Oregon, Pennsylvania, Tennessee and Texas.

Salmonella bacteria can be found inside seemingly normal eggs. When those eggs are eaten raw or undercooked, the bacteria can cause sickness and even death. However, people can do a lot to prevent Salmonella infection. Proper handling and storage of eggs help prevent bacterial growth, and thorough cooking destroys the bacteria.

To avoid egg-borne Salmonella illness, follow these food-safety rules when buying, storing, preparing, serving and eating eggs.

· Don’t eat raw eggs or foods containing raw eggs, like cookie dough, blender drinks, cake batter, homemade mayonnaise, or homemade ice cream (and don’t lick the bowl). Instead, use pasteurized liquid egg product or pasteurized in-shell eggs if the food will not be cooked before eating.

· Buy clean eggs. Choose Grade A or AA eggs with clean, uncracked shells. Open the carton before you buy and make sure that the eggs are clean, not cracked, and have been refrigerated in the store. Any bacteria present in an egg can multiply quickly at room temperature. Don’t wash eggs.

· Keep eggs refrigerated. Store eggs in their carton in the coldest part of the refrigerator, not in the door, and use within three to five weeks. The refrigerator should be set at 40°F (5°C) or slightly cooler. Don’t leave eggs out of the refrigerator for more than two hours. When baking or cooking, take out the eggs you need and return the rest to the refrigerator. Keep hard-cooked eggs in the refrigerator, not at room temperature, and use them within one week.

· Freeze eggs for longer storage: break the eggs, beat the yolks and whites together, and put in a freezer container. Egg whites can be frozen alone. Use frozen eggs within a year.

· Cook eggs until yolk is firm. Many cooking methods can be used to cook eggs safely, including poaching, hard cooking, scrambling, frying and baking. If you prefer soft-cooked eggs, use pasteurized in-shell eggs (available in some supermarkets) or a pasteurized liquid egg product. Casseroles and other dishes containing eggs should be cooked to 160°F (71°C) as measured with a food thermometer. Serve cooked eggs and dishes containing eggs immediately after cooking, or place in shallow containers for quick cooling and refrigerate at once for later use. Use within three or four days.

Salmonella enteritidis causes fever, nausea, abdominal cramps and/or diarrhea usually beginning 12 to 72 hours after eating food or drinking a beverage contaminated with the bacteria. Symptoms can appear as early as six hours after eating food contaminated with bacteria. Most people become ill enough to see a doctor, and some people must be hospitalized, a few with life-threatening complications. According to Joyce Parrish, Public Health Preparedness Coordinator/Communicable Disease Nurse, “It’s sometimes a little tricky initially identifying salmonella enteritidis versus an ordinary stomach virus. People will assume that it’s just a stomach bug and may not seek medical attention until 2-3 days after onset of symptoms. To investigate the source of salmonella a person needs to know what they ate 3 days prior to the onset of symptoms. Generally by the time salmonella is laboratory-confirmed its 5-6 days later and almost impossible to remember what was eaten so many days before.â€