380 Million Eggs Recalled – Salmonella Outbreak

August 19th 2010

380 Million Eggs Recalled - Following Brands Are Affected: Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch, Farms and Kemps.

According to FDA, an egg producer from Iowa has been linked to a salmonella outbreak. The FDA announced on Wednesday that Wright County Egg of Galt, Iowa conducted a nationwide voluntary recall of shell eggs which has shipped since May 19, 2010.

The salmonella outbreak began in May when several states including, Arizona, Connecticut, Massachusetts, Maryland, North Carolina, Nevada, Oregon, Pennsylvania, Tennessee and Texas began noticing a sudden increase in the number of cases for a bacterial illness known as Salmonella Enteritdis.

The Iowa based company is owned by Jack DeCoster, who has had problems in the past with officials and regulators over poor and unsafe working conditions, environmental violations, harassment of workers, and the hiring of illegal immigrants.

Salmonella can cause fever, diarrhea, vomiting and abdominal pain. It can also cause serious illness or death.

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.

The FDA has also drafted important information for cosumers:

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 ≤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 person with weakened immune systems or debilitating illness.