Egg Recall: What You Need to Know

One of the largest shell egg recalls in recent history is currently underway.

Through the middle of July 2010, the CDC said that they had received approximately 2,000 reports of illness from Salmonella, which is the bacteria that is causing the outbreak. According to the acting director of the CDC division responsible for food-borne illness, Christopher R. Braden, MD, that number is three times more salmonella illness than is usually seen at this time of year. Braden also said he expects more illnesses will be reported.

Shell eggs are a common source of Salmonella, and of the 47 billion shell eggs eaten by Americans every year, the USDA estimates that 2.3 million are contaminated with this particular strain of salmonella.

The investigation by the FDA into the outbreak centers on five plants in Iowa operated by Wright County Egg. The company distributes the eggs all over the country, and the eggs involved in the August 18 recall include the following brands: James Farms, Glenview, Mountain Dairy, Pacific Coast, Albertson, Farm Fresh, Boomsma's, Ralph's, Lund and Kemps (Julian dates ranging from 136 to 229 and plant numbers 1720 and 1942.)

The eggs involved in the August 13 recall include the following brands: Dutch Farms, Lund, Boomsma's, Shoreland, Albertson, Kemps, Sunshine, Mountain Dairy, Hillandale, Lucerne, Ralph's, Farm Fresh and Trafficanda (Julian dates ranging from 136 to 225 and plant numbers 1026, 1413, and 1946.)

The recall includes eggs in 6, 12, and 18-egg cartons.

So, how to avoid food poisoning from eggs?  The CDC advises that you discard dirty or cracked eggs, avoid eating raw eggs, keep eggs refrigerated at at least 45 degrees, wash all surfaces that come in contact with raw eggs, and avoid dishes at restaurants that are made with raw, undercooked or unpasteurized eggs.

If you think you might be ill from eating eggs, contact your health provider immediately.