August 13, 2010: Wright County Egg Recalls About 228 Million Eggs
Wright County Egg, of Galt, Iowa, has recalled about 228 million eggs due to possible Salmonella contamination. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail, or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting, and abdominal pain.
The Centers for Disease Control and Prevention (CDC) says, according to an Associated Press article, that the eggs were linked to several illnesses in Colorado, California, and Minnesota. The Food and Drug Administration is investigating.
Do You Own This Product?
Eggs affected by this recall were distributed to food wholesalers, distribution centers, and foodservice companies in California, Illinois, Missouri, Colorado, Nebraska, Minnesota, Wisconsin, and Iowa. These companies distribute nationwide.
Eggs are packaged under the following brand names: Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms, and Kemps. Eggs are packed in varying sizes of cartons (six-egg cartons, dozen egg cartons, 18-egg cartons) with Julian dates ranging from 136 to 225 and plant numbers 1026, 1413 and 1946. Dates and codes can be found stamped on the end of the egg carton. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1946 223.
Whom to Contact
Consumers who believe they may have purchased these shell eggs should not eat them but should return them to the store where they were purchased for a full refund. This recall is of shell eggs only. Other egg products produced by Wright County Eggs are not affected. Consumers with questions should visit www.eggsafety.org.
Egg Safety Information
The CDC offers these egg-safety tips to keep your family safe:
- Keep eggs refrigerated at under 45 degrees Fahrenheit (under 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 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, elderly persons, and persons with weakened immune systems or debilitating illness.
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