Egg Recall Due to Salmonella Risk
Over 2 million eggs are being recalled after concerns they may carry salmonella, a bacterium that kills over 420 Americans each year. The FDA announced the recall of 1.7 million brown, cage-free, certified organic eggs from California-based August Egg Company, linked to “21 hospitalisations and 79 illnesses.”
Where and How the Eggs Were Sold
The contaminated eggs were sold between February 29 and May 17 in seven states: California, Washington, Nevada, Arizona, Nebraska, Kentucky, and New Jersey. Authorities warn that “some of the contaminated boxes might still be hiding in refrigerators and endangering other people.” Customers are advised to “throw out or return the recalled eggs for a complete refund.”
Salmonella and Cooking Safety
Salmonella infects eggs either during the hen’s development or after laying, when bacteria contact the shell. The bacteria “cannot withstand temperatures above 140F (60C),” so properly cooking eggs by frying or boiling destroys it. However, officials warn that “boiling eggs sunnyside up” can be dangerous because “the top of the egg [may] not be hot enough to destroy the bacteria.”
Symptoms and Prevention
Each year, about 1.35 million Americans get salmonella from contaminated food or water. Symptoms like “diarrhoea, cramping, nausea, and vomiting” appear within hours to days. While many recover quickly, severe cases may cause “high fevers, pains, headaches, and recurrent diarrhoea,” and rarely the infection spreads to other organs, which could be fatal. Officials also caution that “an infected patient may transmit the bacterium to others by coming into contact with contaminated surfaces.”
