MANHATTAN, Kan. -- Millions of farm fresh eggs distributed by Wright County Egg of Galt, Iowa, are being recalled due to potential contamination from Salmonella.
While the recall would seem to focus on the Iowa producer, the eggs have been distributed to numerous distribution centers supplying retailers and food service providers, said Karen Blakeslee, Kansas State University Research and Extension food scientist.
Why does the recall matter? And what could it mean to you and your family?
Salmonella is a potentially harmful microorganism that can be deadly, Blakeslee said. That's why food safety professionals recommend cooking raw eggs and discourage nibbling raw cookie or products containing raw eggs. For example, food scientists recommend making homemade ice cream with cooked custard, rather than a raw egg base.
In a healthy adult, symptoms from Salmonella may include a fever, diarrhea, nausea and vomiting and/or abdominal pain, she said. In rare circumstances, the infection also can get into the bloodstream and cause arterial infections.
Younger children, whose immune systems are not fully developed, older adults whose immune systems may be compromised by chronic illness and aging, and others whose immune systems might be compromised by medical condition (pregnancy) or treatment (such as chemotherapy) can be particularly vulnerable, said Blakeslee.
Blakeslee's tips for reducing foodborne illness include:
* Pay attention to news about food recalls, and check food labeling;
* If a suspect product has already been purchased, return to the place of purchase (for a refund or non-contaminated replacement) or discard it.
* Shop for chilled (and frozen) products after non-perishable products have already been added to the shopping cart. Check for cracked, broken or dirty eggs before purchase.
* Refrigerate eggs promptly.
* Discard (rather than use) cracked, broken or dirty eggs.
* Wash hands before and after handling raw or cooked foods (including raw or cooked eggs), and kitchen utensils and surfaces after contact with raw eggs.
* Cook eggs until whites and yolks are firm.
* Refrigerate leftovers and other unused foods containing eggs promptly. A custard pie is an example.
* Avoid ordering foods in a restaurant that may be prepared with raw eggs. Caesar Salad dressing is an example. If not cooked completely, add-on sauces also can be a source of contamination.
* Store perishable leftovers promptly; reheat to 165 degrees F. before eating.
A food recall deserves attention, but also is a good sign in that it is an indicator that the nation's food safety system is working to keep us safe from contaminated food, Blakeslee said.
More information on food and food safety is available at K-State Research and Extension offices throughout the state and online at: www.ksre.ksu.edu and www.rrc.ksu.edu .
Karen Blakeslee spends her working hours answering food and food safety questions as Coordinator for K-State Research and Extension's Rapid Response Center on the Kansas State University Manhattan, Kan., campus.
Sidebar: Neighboring States Included in Egg Recall
MANHATTAN, Kan. -- Distribution centers in Kansas' neighboring states, including Nebraska, Missouri, Oklahoma, and Iowa, are included in this week’s egg recall, according to Karen Blakeslee, Kansas State University Research and Extension food scientist. The eggs were distributed by Wright County Egg of Galt, Iowa, and are being recalled due to potential contamination from Salmonella.
Store brands included in the Aug. 13, 2010, recall include the following brand names: Lucerne; Albertson; Mountain Dairy; Ralph's; Boomsma's; Sunshine; Hillandale; Trafficanda; Farm Fresh; Shoreland; Lund; Dutch Farms; and Kemps. Recalled eggs are packaged in cartons of six eggs, 12 (one dozen) eggs, and 18 eggs, and as loose eggs distributed for institutional use and repackaging.
Julian dates on the packages range from 136-225, and plant numbers are 1026, 1413, and 1946.
[Note: The Julian Calendar dates to Julius Caesar and indicates a 12-month, 365-day year, with leap year (a 366-day year) every fourth year.]
More information on food and food safety is available at K-State Research and Extension offices throughout the state and online at: www.ksre.ksu.edu and www.rrc.ksu.edu.
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