EGG RECALL - WHAT YOU SHOULD KNOW
Nearly half a billion eggs have been recalled due to an outbreak of salmonella. Egg producers Hillandale Farms and Wright County Egg, both of Iowa, recalled hundreds of millions of eggs produced at their farms. There have been about 1,300 reported cases of salmonella poisoning caused by eggs from these farms, which has prompted a recall in 17 states.
Salmonella enteritidis is a bacteria that causes infection in humans. Symptoms include: abdominal pain, chills, diarrhea, fever, muscle pain, nausea and vomiting. In severe cases there people may experience bloody stool. Complications can occur with Salmonella poisoning, including dehydration, especially in young children and infants. Other complications are meningitis and septicemia.
There are two likely causes of the Salmonella outbreak in eggs. Laying hens can be infected by human contact with farm workers who failed to follow proper sanitary procedures, or by consuming feed that has come into contact with rodent feces. The hens can transmit the bacteria to the egg before the shell forms and the egg is laid, making the egg's tainted status undetectable.
Here are CNN's tips for not getting infected:
• 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 temperatures no higher than 45 degrees Fahrenheit (7 degrees Celsius) 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 should be eaten promptly after cooking.
• Do not keep eggs warm or at room temperature for more than two 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, the elderly and persons with weakened immune systems or debilitating illnesses.
If you have suffered a severe or life threatening infection from Salmonella poisoning, the Law Offices of Jeffrey J. Kroll may be able to help. Contact Jeffrey J. Kroll today at 312-676-7222 or visit him on the web at www.kroll-lawfirm.com