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Four-Fold Increase In Salmonella Infections Traced to One Egg Producer

Check the eggs in your refrigerator!

The FDA, collaborating with the Centers for Disease Control, the Department of Agriculture, and state health departments, have traced a nationwide spike in Salmonella Enteritidis (SE) infections to a single firm in Iowa.

Eggs shipped from Wright County Egg of Galt, Iowa after May 16,2010 have been recalled.

The CDA received approximately 200 reports of Salmonella Enteritidis every week in late June and early July, more than four times the usual 50 weekly reports over the past five years.

Wright County Egg says that the affected 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 in various carton sizes.

Check your egg carton to see if what you have is part of the recall.

The shipment date uses a Julian format ranging from 136 to 225.  Eggs were shipped from plant numbers 1026, 1413 and 1946. Dates and codes can be found stamped on the end of the egg carton. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1946 223.

Salmonella infections often cause fever, diarrhea, nausea, vomiting and abdominal pain.  Infections can be serious and even fatal in young children, the elderly or frail, or people with compromised immune systems.  Cancer patients and those undergoing chemotherapy may be at high risk.

Wright County Egg and the FDA urge anyone with eggs involved in the recall not to eat them and either throw them out or return them to the store where they bought them for a refund.  If you think you are sick from eating eggs, call your doctor!

The FDA offers this advice for preparing and eating eggs in general:

  • Keep eggs in their shells refrigerated at 45 degrees (Fahrenheit) or lower.
  • Never eat raw eggs.
  • Throw out dirty or cracked eggs.
  • Wash your hands, cooking utensils, and food preparations surfaces thoroughly with soap and water after preparing raw eggs.
  • Cook all eggs until both yolks and whites are firm.
  • Don’t keep eggs warm or at room temperature more than 2 hours.
  • Refrigerate all leftovers containing eggs promptly.
  • Avoid estaurant 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. Ask to be sure.
  • Eating raw or undercooked eggs should be avoided, especially by young children, elderly persons, and person with weakened immune systems or debilitating illness.

More information about egg safety from FoodSafety.Gov.

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