Salmonella outbreak egg recall FAQ frying your mind


More than 1000 people have been sickened by salmonella within a week that led to the recall of half a billion eggs nationwide. On August 13, 2010, Wright County Egg conducted a nationwide voluntary recall of shell eggs and on August 19, the recall was expanded. The egg recall has become a national threat and common people are confused more than ever as to how to prevent themselves from the growing series of egg recall. Know about health brings a frequently asked questions that may help its reader to have basic information to encounter and protect from this massive egg contamination with Salmonella. The FAQs are prepared based on the information available on Center for Disease Control and prevention (CDC) and other reliable sources.

Which species of salmonella infected the eggs?
The recent egg recall is made due the presence of the bacteria Salmonella enteritidis (also referred to as S. enteritidis).

Who is most at risk for getting Salmonella Enteritidis?
The elderly, infants, and those with impaired immune systems may have a more severe illness.

How do I know if I have Salmonella Enteritidis?
Salmonella Enteritidis bacterium usually causes 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, and most persons recover without antibiotic treatment. If you are suffering with one or more of these symptoms, take an appointment with a doctor.



How can I reduce my risk of a Salmonella Enteritidis infection?

  • Keep 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 or undercooked, unpasteurized eggs

What eggs have been recalled?
The recalled products are packaged under the following brand names: Lucerne, Albertson, Mountain Dairy, Ralph’s, Trafficanda, Farm Fresh, Boomsma’s, Sunshine, Hillandale,...

Shoreland Lund, Dutch Farms and Kemps.

How does Salmonella gets inside eggs?
Salmonella bacteria are present in the intestines and feces of infected humans and animals, including chickens, and can be passed to the eggs when chickens sit on them. U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) implemented stringent cleaning and inspecting procedures of shells in the 1970s to decrease this form of contamination.

Another reason is salmonella silently infects the ovaries of healthy-looking hens, contaminating the eggs inside the chicken before the shells are even formed, according to FSIS

Does cooking kill salmonella?
Yes! If eggs are cooked properly, it kills Salmonella and don’t pose a threat. According to the CDC, to be safe, eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking. Baking also kills bacteria and viruses.

How do I know that cooked eggs are free of Salmonella?
Both the egg white and egg yolk should be firm throughout and have no visible liquid remaining.

Where do I call if I need more information?
If you are wondering, who can you reach out to, here are some phone numbers:

Contact Hillandale Farms at 1-866-262-4208.

Egg Safety Consumer Hotline :1-866-272-5582

You can either return the recalled eggs or ask specific questions. 

The link of Egg safety center is very useful in finding information of recalled eggs categorized by brand names with description. Be safe and take precautions given by FDA. We hope that you may find the information informative that will help you and your family to keep safe during this massive recall. If you have more information that can help other readers, feel free to comment.

Source: latimes; usatoday; cdc


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