There was a recall of 228 million eggs from an Iowa Farm due to outbreak of salmonella this week. The recall has been extended to 380 million eggs today. The cases of salmonella poisoning are on rise, which is attributed to the contaminated eggs, still being in peoples’ refrigerators. As per the latest reports this massive egg recall has sickened about 2,000 people, and many more cases are expected to be reported. The recall includes eggs that were packed right up until two days ago.
Caroline Smith DeWall of the Center for Science in the Public Interest said that “With the fact that contaminated eggs could still be in consumers’ refrigerators, this outbreak could really be one of the largest linked to eggs that we’ve seen in 20 years.
If you would like to get more details about the 13 brands that were recalled, please visit the link “Salmonella outbreak prompts recall of 13 popular egg brands.” You can find more information about the recall at the FDA’s web site.
Why would eggs cause salmonella poisoning?
There could be various factors that could have contributed to the salmonella poisoning due to eggs
- eggs could have been contaminated at the factory,
- they could also have gotten the bacteria from the chickens themselves.
- rodents might be pooping in the chicken feed, possibly spreading the salmonella to the eggs.
- 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 temperatures no higher than 45 degrees Fahrenheit (7 degrees Celsius) 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.
Do look into your refrigerator to check if you have the recalled eggs? If so, get rid of them. It might take 2-3 days before you see symptoms of Salmonellosis after consuming recalled eggs. If you unknowingly did consume them, contact your doctor.