WEDNESDAY, Aug. 18 (HealthDay News) -- A nationwide outbreak of
salmonella in eggs has sickened more than 250 people and led to a
recall of more than 228 million eggs, according to news
The outbreak, which apparently began in May, appears to be
ongoing, the U.S. Centers for Disease Control and Prevention
On Aug. 13, the CDC said: "There have been confirmed
Salmonella enteritidis illnesses relating to the shell eggs
and traceback investigations are ongoing."
The outbreak has now been tracked to in-shell eggs from Wright
County Egg in Galt, Iowa, which launched the recall. Its eggs were
distributed to wholesalers and food service companies nationwide
under multiple brand names: Lucerne, Albertson, Mountain Dairy,
Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh,
Shoreland, Lund, Dutch Farms and Kemps.
According to state health officials, contaminated eggs have
sickened at least 266 Californians and seven in Minnesota, the
Associated Press reported.
The recall covers eggs in their shells packed between May 16 and
Aug. 13. They come in cartons ranging from six to 18 eggs and are
marked with plant numbers P-1026, P-1413 and P-1946. The eggs
should be returned for a refund.
"This certainly has the potential to be a very large outbreak, both given the apparent number of reported cases so far and also the fact that many of these eggs may still be in consumer refrigerators," Caroline Smith DeWaal, food safety director of the Center for Science in the Public Interest, told USA Today.
The U.S. Food and Drug Administration currently has teams on
site at Wright County Egg, spokeswoman Patricia El-Hinnawy
"Wright County Egg is fully cooperating with FDA's investigation by undertaking this voluntary recall," the company said in a statement, according to ABC News. "Our primary concern is keeping salmonella out of the food supply and away from consumers."
Salmonella can cause fever, abdominal cramps and diarrhea and
usually lasts four to seven days.
The FDA advised consumers to:
The agency also warned consumers not to keep eggs warm or at
room temperature for more than two hours, and not to eat raw eggs
or restaurant dishes made with raw, undercooked, or unpasteurized
Eating undercooked eggs should also be avoided, especially by
young children, the elderly and people with weakened immune systems
or debilitating illness, the agency added.
For more information on salmonella, visit the
U.S. Centers for Disease Control and Prevention.
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