Although no deaths have been reported, almost 2,000 cases of Salmonella (S. Enteritidis) poisoning, have been reported between May and July of this year, 1,300 more than usual, and more cases are expected as the Centers for Disease Control gather more information from the state health departments. It was this outbreak that led to the recall of Wright Country Eggs.Which brands are on the recall list?
Albertson's
Bayview
Boomsma's
Dutch Farms
Farm Fresh
Glenview
Hillandale
James Farms
Kemps
Lucerne
Lund
Moutain Dairy
Nulaid
Pacific Coast
Ralph's
Shoreland
Sunshine
Sun Valley
Trafficanda
There are specific plant ID numbers and Julian dates for recalled brands. This means that not every egg produced by a particular brand has been recalled. Go the the Egg Safety Center for that information.
According to MSNBC, new rules requiring egg producers to do more testing for Salmonella and to take other precautions did not go into effect until July. These rules apparently were in limbo for 10 years after President Clinton first proposed raising egg standards. The Food and Drug Administration says that these new regulations could lower the number of Salmonella cases by 60 percent. More specific information is not available due to an ongoing FDA investigation.
Bayview
Boomsma's
Dutch Farms
Farm Fresh
Glenview
Hillandale
James Farms
Kemps
Lucerne
Lund
Moutain Dairy
Nulaid
Pacific Coast
Ralph's
Shoreland
Sunshine
Sun Valley
Trafficanda
There are specific plant ID numbers and Julian dates for recalled brands. This means that not every egg produced by a particular brand has been recalled. Go the the Egg Safety Center for that information.
According to MSNBC, new rules requiring egg producers to do more testing for Salmonella and to take other precautions did not go into effect until July. These rules apparently were in limbo for 10 years after President Clinton first proposed raising egg standards. The Food and Drug Administration says that these new regulations could lower the number of Salmonella cases by 60 percent. More specific information is not available due to an ongoing FDA investigation.
What is S. Enteritidis? 
Salmonella, along with Campylobacter and E. Coli, is one of the most common causes of bacterial food poisoning. Consumer Reports released a survey in January of this year after purchasing 382 chickens from 100 supermarkets. They included the top 3 brands, Foster Farm, Perdue and Tyson, and organic brands. Perdue was the cleanest name brand, with 56 percent of their chickens infected. They reported that 2/3 of the chickens contained Salmonella and/or Campylobacter. Salmonella lines the intestines of animals like chickens, so infected fecal matter easily contact the shells in the hen's nest. Salmonella can also infect the ovaries of otherwise healthy looking chickens, existing in the eggs before the shell is even formed!
How can I get S. Enteritidis?
A person gets Salmonella by eating foods of animal origin, such as raw or undercooked eggs or chicken. The symptoms of fever, abdominal cramping, and diarrhea, typically start 12-72 hours after eating or drinking contaminated food. A person is usually ill for 4-7 days and most people recover without antibiotic treatment.
What's the worst case scenario?
The worse that happens with Salmonella poisoning is hospitalization, usually needed when diarrhea is severe, causing dehydration. Infants, the elderly, and people with weak immune systems are vulnerable more severe forms of the illness, sometimes called Enteric Fever, which is systemic (in the blood). It is characterized by fever and the abdominal symptoms, a rash, muscle aches, anorexia, and a sore throat. The death rate is about 15 percent, but with antibiotics (ex. Ciprofloxacin, and Beta-lactam antibiotics) is usually less than one percent.
How do you prevent illness?
1. Wash hands, utensils, countertops with soap and water after contact with raw eggs.
2. Don't eat recalled eggs. They may still be in grocery stores, restaurants, and homes. If you have them take them back to your place of purchase for a refund or discard them.
3. Keep eggs refrigerated at less than 45 degrees at all times.
4. Refrigerate all egg containing foods promptly.
5. Don't eat raw eggs. Cook eggs until both the white and yolk are firm. Eat promptly after cooking.
6. Don't keep them warm or at room temperature for more than 2 hours.
7. Avoid restuarant dishes made with raw or undercooked eggs, such as Hollandaise sauce or Caesar salad dressing. Restaurants should always use pasteurized eggs but nothing is 100 percent.
8. Contact your health provider if you have eaten eggs and have become ill.
9. Have young children, the elderly, and people with debilitating illnesses or weakened immune systems avoid eggs.
Salmonella, along with Campylobacter and E. Coli, is one of the most common causes of bacterial food poisoning. Consumer Reports released a survey in January of this year after purchasing 382 chickens from 100 supermarkets. They included the top 3 brands, Foster Farm, Perdue and Tyson, and organic brands. Perdue was the cleanest name brand, with 56 percent of their chickens infected. They reported that 2/3 of the chickens contained Salmonella and/or Campylobacter. Salmonella lines the intestines of animals like chickens, so infected fecal matter easily contact the shells in the hen's nest. Salmonella can also infect the ovaries of otherwise healthy looking chickens, existing in the eggs before the shell is even formed!
How can I get S. Enteritidis?
A person gets Salmonella by eating foods of animal origin, such as raw or undercooked eggs or chicken. The symptoms of fever, abdominal cramping, and diarrhea, typically start 12-72 hours after eating or drinking contaminated food. A person is usually ill for 4-7 days and most people recover without antibiotic treatment.
What's the worst case scenario?
The worse that happens with Salmonella poisoning is hospitalization, usually needed when diarrhea is severe, causing dehydration. Infants, the elderly, and people with weak immune systems are vulnerable more severe forms of the illness, sometimes called Enteric Fever, which is systemic (in the blood). It is characterized by fever and the abdominal symptoms, a rash, muscle aches, anorexia, and a sore throat. The death rate is about 15 percent, but with antibiotics (ex. Ciprofloxacin, and Beta-lactam antibiotics) is usually less than one percent.
How do you prevent illness?
1. Wash hands, utensils, countertops with soap and water after contact with raw eggs.
2. Don't eat recalled eggs. They may still be in grocery stores, restaurants, and homes. If you have them take them back to your place of purchase for a refund or discard them.
3. Keep eggs refrigerated at less than 45 degrees at all times.
4. Refrigerate all egg containing foods promptly.
5. Don't eat raw eggs. Cook eggs until both the white and yolk are firm. Eat promptly after cooking.
6. Don't keep them warm or at room temperature for more than 2 hours.
7. Avoid restuarant dishes made with raw or undercooked eggs, such as Hollandaise sauce or Caesar salad dressing. Restaurants should always use pasteurized eggs but nothing is 100 percent.
8. Contact your health provider if you have eaten eggs and have become ill.
9. Have young children, the elderly, and people with debilitating illnesses or weakened immune systems avoid eggs.
Kadisha, thanks for this. At the rate we're going, I'm almost afraid to eat. I like that not all the eggs have been recalled. yeah, cause I'm going to be checking my dozen for those one or two that don't have the Sal. I'm going to start cooking my food to within an inch of its life. Actually, I'm going to cook it beyond it's life.
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