There has been an outbreak of Salmonella Enteritidis nationwide caused by eggs. The contaminated eggs came from Iowa, but they were distributed nationwide. The FDA has urged the recall of the following products:
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.
Eggs involved in this recall are eggs with the following plant numbers:
- P1860 – Julian (production) numbers ranging from 099 to 230
- P1663 – Julian (production) numbers ranging from 137 to 230
How to avoid contamination
Besides checking with your grocer to avoid getting a cartoon of eggs on the recall list, there are food handling procedures that should always be in place for egg preparation:
- Don’t eat recalled eggs or products containing recalled eggs.
- Keep eggs and egg containing products refrigerated at all times.
- Discard cracked or dirty eggs.
- Wash hands, utensils, and food preparation surfaces with soap and water after contact with raw eggs.
- Eggs should be cooked until firm through-out and eaten promptly after cooking.
- Consumption of raw or undercooked eggs should be avoided, especially by the young, seniors, or those with a weakened immune system.
Symptoms of Food Poisoning
The incubation period of Salmonella poisoning is one to three days. Afterwards, the symptoms include diarrhea, fever, abdominal cramps, and vomiting. Not all those affected will exhibit all the symptoms. The duration of the illness can be between four and seven days. Those affected should drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration or if your symptoms are severe, call your alert your medical professional or doctor.