Millions of eggs recalled, may be infected with Salmonella - KAIT Jonesboro, AR - Region 8 News, weather, sports

Millions of eggs recalled, may be infected with Salmonella

JONESBORO, AR (KAIT) – An Iowa egg producer is recalling millions of eggs that may be linked to a Salmonella outbreak.

According to the Centers for Disease Control and Prevention (CDC), eggs from Wright County Egg in Galt, Iowa, have been linked to several illnesses in Colorado, California and Minnesota.  As many as 200 people have become sick.

The eggs were distributed around the country and packaged under the following names:  Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemp.

Eggs affected by this recall were distributed to food wholesalers, distribution centers and food service companies in California, Illinois, Iowa, Colorado, Nebraska, Minnesota, Wisconsin and Missouri.

People infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain.

The CDC offers this advice to consumers regarding the proper handling and cooking of 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 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.
  • 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 persons with weakened immune systems or debilitating illness.

 

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