The U.S Centers for Disease Control and Prevention revealed on Thursday, May 10, that 12 more people from five states are now included in investigations of a salmonella outbreak linked to recalled eggs produced by Rose Acre Farms’ Hyde County farm.
Multistate Salmonella Outbreak Linked To Recalled Eggs
The April 16 update already identified 35 people from nine states who were infected with Salmonella Braenderup. Eleven of those infected have been hospitalized.
The CDC continues to warn against consumption of recalled eggs advising consumers, retailers and restaurants to throw them away or return them to place of purchase.
“Check egg cartons for the following numbers: P-1065 (the plant number) and another set of numbers between 011 and 102 (the Julian date), or, for Publix and Sunups egg cartons, plant number P-1359D and Julian date 048A or 049A with Best By dates of APR 02 and APR 03,” the CDC said.
Eggs are one among the most nutritious foods available but consumers needs to observe caution when handling and preparing fresh eggs and egg products to avoid food poisoning. Eggs may contain Salmonella that can cause illness if eggs are eaten raw or lightly cooked.
Proper Handling Of Eggs To Prevent Salmonella
Eggs should be cooked until the yolk and white are firm. Egg dishes also needs to be cooked at a temperature of 160°F (71°C) or hotter.
To reduce odds of getting a Salmonella infection, the CDC advises consumers to buy and use pasteurized eggs and egg products. Foods that contain raw or lightly cooked eggs such as tiramisu, Caesar salad dressing, and hollandaise sauce should use only pasteurized eggs.
The eggs should be bought from suppliers that keep them refrigerated. Consumers should likewise keep them refrigerated at 40°F (4°C) or colder.
Dirty and cracked eggs need to be discarded. Eggs can become contaminated from droppings of poultry from contaminated feed, or bedding and through the laying process.
“Eggs that spend a significant amount of time in the nest can become dirty or break,” the CDC said. “Eggs with dirt and debris can be cleaned with fine sandpaper, a brush or cloth. Don’t wash eggs, because colder water can pull bacteria into the egg.”
Eggs and egg dishes should likewise be consumed promptly after cooking, or placed in the fridge. They should not be left at warm or room temperature for more than 2 hours, or 1 hour if the temperature is at least 90°F.
It is also important to properly wash hands and items that came into contact with raw eggs.