The Multi-State Egg Recall Is More Serious Than We Thought
The FDA recently reclassified the recall to Class I status, meaning the salmonella-linked eggs could carry a serious risk of illness or death.
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The recent egg-recall situation has officially gotten more serious. So if you haven’t already checked your fridge to make sure you’re not hanging onto the brands of eggs linked to a Salmonella outbreak, you should do it now. And by all means, throw the affected eggs away.
On September 30, the U.S. Food and Drug Administration (FDA) elevated the Salmonella-linked egg recall originally issued on September 6 to Class I status. That means the affected items carry the most serious risk of “adverse health consequences or death,” according to the FDA.
The original recall of all egg types, sizes and expiration dates distributed by Milo’s Poultry Farm, in Bonduel, Wisconsin, and sold under the “Milo’s Poultry Farms” and “Tony’s Fresh Market” brands now also extends to duck eggs sold in 12-count cartons under the brand “Happy Quackers Farm” (UPC 7 99705-75077 7).
The recalled eggs were sold to stores and restaurants in Illinois, Michigan and Wisconsin, and have sickened dozens of people not only in those three states, but also in California, Colorado, Iowa, Minnesota, Utah and Virginia. The strain of Salmonella linked to the illnesses was found in the packing facility and egg-laying house at Milo’s Poultry Farm.
In a Food Safety Alert, the Centers for Disease Control and Prevention (CDC) warns that the strain of Salmonella in the affected eggs was found in laboratory testing to be resistant to some commonly used antibiotics, specifically nalidixic acid and ciprofloxacin, which can make the illnesses related to the outbreak more difficult to treat.
Most people infected with Salmonella get symptoms such as diarrhea, fever and stomach cramps, usually beginning between six hours and six days after ingesting the bacteria. Most also recover without treatment after four to seven days. However, some people — particularly those younger than five years old or ages 65 and up, as well as those with weakened immune systems — are vulnerable to more severe illnesses and may require medical treatment or hospitalization. (More information about Salmonella can be found on the CDC website.)
So what should you do if your fridge check reveals that you have these recalled, potentially Salmonella-contaminated eggs? Do not eat them. Throw them away or return them to the store where you bought them. And finally, wash any item or surface that may have come into contact with the recalled eggs with hot, soapy water or a dishwasher.
If you have further questions about the recall, you can contact Milo’s Poultry Farms at (715) 758-6709.
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