Egg Recall: Are your eggs on the list?

[Divine Discontent]

Source: CSMonitor

Salmonella warning ---


The egg recall was voluntarily initiated by Wright County Eggs, based in Galt, Iowa. The company says the suspect eggs come in packages stamped with one of these three plant numbers: P1026, P1413 and P1946.

The way to tell if your eggs are part of the recall is to check the end of your egg carton. If it's stamped with one of those three numbers (the P stands for plant), then look carefully at the number that follows.

If it falls anywhere between 136 to 225 (the 136th day of the year fell on May 16; day 225 was Aug. 13), take the eggs and the carton back to the store where you bought it. The store will issue a full refund.

Package name - Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms, and Kemps.

Read more: http://www.csmonitor.com/Money/new-economy/2010/0817/Egg-recall-Are-your-eggs-on-the-list

[Mnemosyne]

1. Who would unrec an egg recall? KnR n/t

[Demeter]

3. Someone Who NEVER had salmonella

[pipoman]

5. And that would only be someone who has never eaten.,

virtually everyone else has had salmonella at one time or another..

[Demeter]

7. Why, Were You Vomiting and Having Bloody Diarrrhea for a month?

I think you are confusing salmonella with Hepatitus A, norovirus, and other lesser illnesses.

[pipoman]

8. Only those with immune issues

and/or extreme strains of salmonella. Much salmonella and other food borne illness in otherwise healthy people is mistaken for 'stomach flu', 24 hour flu, etc. or is only manifest in a few bouts of diarrhea.

[du_grad]

94. You're oversimplifying this organism's ability to wreak havoc

I am a clinical medical technologist working in microbiology. Over the 35 years I have worked on cultures, I unfortunately have been infected from work twice: once with Shigella flexneri (a CDC reportable organism that gives you dysentery - I lost 15 lbs. in two weeks and carried a high fever for quite awhile - lost two weeks of work; this organism usually does not go systemic) and once with Salmonella. With the strain of Salmonella that I had I felt really lousy, had diarrhea and a low grade fever. It lasted for about a week. I did not take antibiotics and recovered. I had a culture done and the Salmonella was confirmed.

My elderly mother was treated for a probable Salmonella infection about ten years ago. She was a real mess and the doctor put her on antibiotics, which helped her almost immediately. She had eaten an egg salad sandwich at a local restaurant. She was never cultured to prove that's what it was, but her symptoms were typical.

Salmonella is a dangerous organism in that it can go systemic, depending upon the strain of Salmonella one is dealing with. There are many many different subtypes and subspecies of this organism. When I say systemic, I mean that it can go into your bloodstream and cause sepsis (old fashioned term is blood poisoning); from there it can infect other organs or body systems. Over the years I have seen infections of Salmonella in the urine, in the blood, and even shoulder fluid from a man complaining of shoulder pain. In April of this year we had an elderly woman with it in her stool and her blood. I don't think the doctors suspected this organism until the cultures came up positive. She was in the hospital at least a month. It can also cause abscesses anywhere in the body. In the 70's we had a woman who was intubated and ended up with a pure culture of Salmonella from a tracheal aspirate. She eventually passed away.

You are correct in your supposition that Salmonella can cause mild symptoms in some people. I would suspect that many people with food poisoning never get a stool culture done to confirm the infection. The other danger from Salmonella is that one can become a carrier of the organism even if they have recovered. If they are in the food handling business this can be a nightmare. This article points up a worst case scenario: Salmonella typhi (causative agent of typhoid fever) spread by a food handler. This is recent - from Aug. 12:

http://apnews.myway.com//article/20100812/D9HI6AB02.html

These are the reasons that the CDC and every state health department in the country tracks this organism. We have to report any isolate of Salmonella and many other organisms immediately so they are tracked by state and CDC epidemiologists.

http://www.kma.org.kw/KMJ/Issues/sept2006/Case%20Report/43-03%20Fatal%20Case%20of%20Systemi.pdf

This case involved a previously healthy 27 year old man who ended up with acute renal failure and died.

Wash your hands and cook your eggs thoroughly :-).

[greiner3]

10. A chicken?

[UpInArms]

13. LOL!

[Mnemosyne]

47. Your reply...

:rofl::wow::rofl:



Why did the chicken cross the road?

















To prove to the opossum it could be done.


You started it! :evilgrin::rofl:

[Mnemosyne]

49. Obviously they couldn't have, a very distinctive experience you'll never forget...

:puke:

[Dr.Phool]

17. I wondered why business was down at my restaurant.

Sam and Ella's Egg Palace.

[pipoman]

24. If you serve only pastuerized eggs

you can remove the undercooked egg warning from your menus according to the USDA. My pricing is around 1/3 more for pastuerized shell eggs than regular shell eggs. We still use unpastuerized in our baking. I started using them originally because I love my recipe for homemade ice cream and it calls for raw eggs. Since we have begun using them for all under cooked eggs. People can't tell the difference.

[Mnemosyne]

50. Is it near the Ptomaine Palace?

An old friend of mine always has a placard for Sam and Ella at his Thanksgiving table.

Yes, my friends are twisted.

[Divine Discontent]

37. weird.. huh? either someone involved with the corporate farming, or someone that didn't like the

messenger. ha.

either way, they show they don't care about people's health very much.

[Mnemosyne]

51. This place keeps getting stranger...

Anyone that has ever had salmonella wouldn't even wish it on a republican!

[Divine Discontent]

54. it doesn't sound pleasant...

[Mnemosyne]

82. Not for one second...

:hi:

[pipoman]

2. Salmonella

in the eggs, or on the eggs? I read the article and didn't see the answer. On the eggs is commercially accepted to a degree and is the reason for egg pasteurization the way I understand it.

[Demeter]

4. Eggs are NOT pasteurized

[pipoman]

6. You certainly can buy

pasteurized eggs in the shell...in fact they are required in most nursing homes and other health care facilities.

[du_grad]

99. Ummm, yes they are!

http://en.wikipedia.org/wiki/Pasteurized_eggs

[du_grad]

95. The Salmonella is both inside and outside the egg.

http://www.cdc.gov/Features/SalmonellaEggs/

http://www.cdc.gov/nczved/divisions/dfbmd/diseases/salmonella_enteritidis/

Lots of information on the CDC site.

[pipoman]

97. Salmonella inside eggs must be exceedingly rare..

with the literally millions of undercooked and even raw eggs consumed in the US every day people would be sick all of the time. I certainly don't doubt that it does happen and because it does high risk people; very young, very old, immune issues should only eat fully cooked or pasteurized eggs.

[Bossy Monkey]

9. I may be a lucky winner!

My eggs have the stamp, though Publix isn't listed as one of the brands in the story. Do you think there are two egg plants designated 1026? I have an email in with Publix, and I'm not eating any more of the eggs. (I ate two, one per day, and have some mysterious diarrhea. Otherwise am ok, so far.)

[Divine Discontent]

35. prayers for you to not get sicker than you already did. it's probably the same plant.

I have some Dutch Eggs, but it's not the same plant, in fact, it doesn't even have a "P" code, it has an "IN" code, whatever that means! Damned factory farming... I agree. This stuff needs busted up and made smaller, and more local to where you're living. I'll have to find some local eggs.

[Bossy Monkey]

40. Thanks. I'm feeling fine.

Haven't heard back from Publix or eggsafety.com. Lucky it didn't turn out to be an emergency!

[timo]

11. nope

all my eggs come from our very own chickens none of which have ever been to iowa

[FedUpWithIt All]

42. What breeds do you have?

We are still relatively new to keeping chickens but we really love it. I could sit and watch them for hours.

[timo]

44. several

cuckoo marans are at one location, dominiques, rhode island red rooster, and black sex link, are in one area and auracanas are in another....ducks in the pond and peacocks in yet another big flight pen...guinneas run all over the farm

[FedUpWithIt All]

45. We are hoping to get some Welsummers, Buckeyes, Marans and olive EE's next spring.

Have to build a larger coop. We'd also like to get some guineas to keep the insects in check and some American buff and Pilgrim geese.

It sounds like you have a very nice set up. :)

Have you ever been the the Rural forum here?

[timo]

70. yes

I have a tree farm /nursery I raise chickens as a side business, we eat the eggs and chickens, but I also hatch about 300 chicks a month and sell them to locals who raise them to sell off later...the chick money pays for the other chickens feed and funds our christmas holiday travel to see the wifes grandparents in Missouri

[Lost4words]

63. thats the best IMO!

corporations are seperating us from our food sources more every day and and their product is garbage, their priority is 1 thing, shelf life, not taste or nutritional value.

:kick:

[nc4bo]

12. Can't people just disinfect their eggs with some diluted bleach...

Of course rinse them off then use? Cooking thoroughly should kill the rest, right?

I want to raise chickens soooooooooo badly to avoid this nonsense - just having a tough time selling the idea to my husband.

[mike r]

14. Just scald them in boiling water for five seconds

The salmonella bacteria exist only on the shell. Eggs should be scalded in boiling water for five seconds before use.
http://www.netdoctor.co.uk/health_advice/facts/salmonella.htm

[nc4bo]

56. Didn't know you could do that, thanks! nt

[izquierdista]

18. Send him to 'Backyard Chickens'

http://www.backyardchickens.com/
They are fun to have around.

[wordpix]

20. chickens are so easy to raise if you have a backyard pen & henhouse

and the eggs are so delicious if the hens are free range. There's a growing movement to allow chickens in some cities.

[pipoman]

25. Don't use bleach...egg shells are porus.

[nc4bo]

57. I guess you're right. Just figured since it'd be diluted and only on long enough

to kill organisms then immediately rinsed off, it be ok.

Tell you one thing, the state of our food industry leaves much to be desired and I don't understand why the only actions being taken are those of damage control rather than prevention.

Sad.

[pipoman]

59. Actually, from the standpoint

of a food service food safety person, food borne illness is actually at it's lowest in the history of eating, we just hear more about it and sources are identified quicker than ever before. Salmonella and other food borne pathogens have been a part of the human condition for the entirety of history. Salmonella particularly is a common organism in feces, particularly in poultry. Since eggs often have feces on them it is just important to take precautions when preparing them. One precaution which is very effective is to never crack an egg with anything which forces the shell inward, like the edge of a knife or the edge of a pan, instead cracking on a flat surface. Also if a person does have immune issues or is in a higher risk category for contracting food borne illness, the availability of pasteurized eggs are worth the extra cost, these have only been commercially available for less than a decade.

[FedUpWithIt All]

32. Once you get him building a chicken shelter he'll probably come around.

The reluctant husbands often become the biggest chicken addicts. : )

[arikara]

53. I have the same problem with my fella

I want a few chickens, he's dead set against it. He worries too much about the critters, he'd worry that a raccoon or dogs would get them, and he'd worry in the winter that they were cold and would want to bring them in the house. That's what talked me out of them... I really don't want hens roosting all over the house.

As for disinfecting them, maybe the commercial store bought ones which I would never use anyhow... but certainly I wouldn't wreck the farm fresh ones with bleach. I grew up on a farm and we never had an issue with salmonella from our home raised food, and I get our eggs from our neighbor now and same thing. I know they are fresh and that the chickens are healthy and cared for.

[nc4bo]

55. Thanks for the suggestions, love the backyard chicken site!

I'm going to keep working on him - perhaps start buying "a little this and a little that". I've seen some really low cost chicken coops and it may even be something I can attempt to do with the help of my son and myself.

We have no county restrictions that would prevent us from raising farm animals, it's still considered rural.

300+ million contaminated eggs should be enough for anyone to think long and hard about growing your own and that's what I'm going to do.

[WheelWalker]

80. As I understand it the hens' ovaries are infected and

the pathogen is inside the eggs.

How eggs become contaminated

Unlike eggborne salmonellosis of past decades, the current epidemic is due to intact and disinfected grade A eggs. Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed.

Most types of Salmonella live in the intestinal tracts of animals and birds and are transmitted to humans by contaminated foods of animal origin. Stringent procedures for cleaning and inspecting eggs were implemented in the 1970s and have made salmonellosis caused by external fecal contamination of egg shells extremely rare. However, unlike eggborne salmonellosis of past decades, the current epidemic is due to intact and disinfected grade A eggs. The reason for this is that Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed.

Although most infected hens have been found in the northeastern United States, the infection also occurs in hens in other areas of the country. In the Northeast, approximately one in 10,000 eggs may be internally contaminated. In other parts of the United States, contaminated eggs appear less common. Only a small number of hens seem to be infected at any given time, and an infected hen can lay many normal eggs while only occasionally laying an egg contaminated with the Salmonella bacterium.

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm#How%20Eggs%20Become%20Contaminated

[du_grad]

96. Salmonella can be inside the egg also!

http://www.cdc.gov/nczved/divisions/dfbmd/diseases/salmonella_enteritidis/

[catgirl]

15. Gotta love those factory farms!

And then all the different names on the packaging... Farm Fresh! Sure.

I'll stick to my pricier organic eggs from free-range chickens. They taste better and are actually good for you.

[Javaman]

16. +1000.

if people would see how chickens are raised by the likes of Pilgrims Pride, no one would eat another one.

I get mine from a local farmer who has 40 chickens. Little bit more expensive, but they aren't caged and are given no chems.

[wordpix]

22. +1001 - cruelty to animals, stick them crowded in little cages so they can't move

they can only eat and lay eggs. Great way to raise an animal :puke: Maybe people who get sick will sue the hell out of these factory farmers and they'll stop such evil practices.

[pipoman]

26. Organic eggs are good, but don't kid yourself, they very well can

have salmonella unless you are buying pastuerized.

[catgirl]

30. Huh?

I'm talking about eggs, not milk.

[pipoman]

33. Yep, shell eggs can be purchased pastuerized

and it is about the only way to avoid the risk of salmonella in under cooked eggs (over easy, etc).

[Juneboarder]

19. My eggs aren't on the list...

I buy direct from the farmers market. My eggs are usually laid within the last 24-48 hours of purchasing, and when cooked taste much better than a store bought egg.

Yea for farmers markets!! :)

[Chicago dyke]

21. me too

and if we run out of farmer fresh eggs, we only buy organic free range available in the grocery store. they cost more, but stories like this are eggzactly why we do that.

[Juneboarder]

23. Welcome to DU!!!

We're an eggciting bunch! :hi:

[Critters2]

29. Grocery store free range are not much better.

They can still be in feedlots, in unsanitary conditions. Farmers Markets or direct from family farms is your best bet.

[Gormy Cuss]

48. Yep. Know the farm. n/t

[CountAllVotes]

86. Welcome to the DU!

:hi: and welcome!

I agree! I had a bad reaction to eating cooked eggs when I was a small child. I've never much cared for them since.

I buy a type that is locally produced and considered to be healthier than most types sold. They do cost a bit more however, but are well worth the price.

:dem:

[EFerrari]

27. Thanks!

[Critters2]

28. I wondered which factories produced these...Boomsma. Dutch for evil!

I used to live in Wright County. It's a great place being destroyed by three factory farming companies--Boomsma Farms, Sparboe Farms, and DeCoster Farms. Please, stop eating mass produced eggs--for the good of the workers, the chickens, the environment, and the people of Wright County, Iowa!

[FedUpWithIt All]

31. Our eggs come from the back yard.

We wash them when we use them.

[krabigirl]

34. Nice..envious. Wish we had the space and were allowed to have chickens where i live.

[FedUpWithIt All]

38. A growing number of places have ordinances for urban chicken keeping.

Usually you are limited to only a couple of birds and forbidden to keep a rooster but it only takes a couple of chickens to keep yourself in eggs.

We currently only have the one layer but she is particularly good at her job and gives us a jumbo egg everyday. The three in the picture should start laying in the next few weeks.

If you are interested in keeping poultry the b.e.s.t site is Backyard Chickens and they have a section of area restrictions and ordinances.

http://www.backyardchickens.com/forum/viewforum.php?id=37

[EmeraldCityGrl]

39. Same here. We started keeping chickens a year ago

and it's one of the best decisions we have made. They are so much fun to watch, easy to care for
and offer eggs that are far superior to anything in the supermarket.

Yours are just lovely.:toast:

[FedUpWithIt All]

41. Thank you EmeraldCityGrl

We really love keeping them too. Old Mother Clucker, our only current laying hen isn't in the picture. She is a red of some type and she is a fantastic layer. She is crotchety but she will play friendly to the one with the food. :) The three Orps are about 17+ weeks and each have such a distinct personality. Fun.

What type do you raise?

[glitch]

43. Nice!

I'll be raising chickens next year. Can't wait!

[FedUpWithIt All]

46. It is really fun raising them.

They are entertaining and they have a lot of personality.

And there is nothing better than collecting fresh eggs and knowing that they came from the happy and HEALTHY bird that you treat well. :)

[glitch]

69. Right now I know a farmer who treats his chickens well, thank God.

But I still want my own chickens (and goats). :)

[sakabatou]

36. No eggs here.

[Mnemosyne]

52. Mine aren't! Farm fresh local eggs, the difference in taste is amazing.

Even the texture is better.

[pipoman]

60. Just keep in mind that 'farm fresh', while I much prefer them too,

are at least as susceptible to salmonella as commercially produced eggs. Salmonella comes from exposure to feces. Commercial operations are automated and carry eggs away from the bird the moment they are laid. Farm eggs are usually laid in nests and are collected daily. Because they sit in the nest they have a very good chance of coming into contact with feces and they often do. Just take the same food safety precautions as you would with store eggs and you probably won't ever get ill.

[Lost4words]

62. backward thinking IMO!

the treatment of the livestock should be considered as well, corporate food sucks.

[pipoman]

64. So you disagree?

I buy farm eggs for my home consumption, eggs served in commercial facilities MUST be USDA eggs. People kid themselves into believing that there is no food borne pathogen danger with local foods, which is demonstrably false to the extreme. If you disagree, fine, keep thinking that your local food is completely safe, take no precautions, no skin off my grapes.

[Lost4words]

68. I'll skin your stinking grapes! Corp lover

[pipoman]

73. You offer nothing,

so I will take it that you do in fact agree, you are just not willing to acknowledge the truth.

[pipoman]

79. Still no response on if you agree with my post #60??

If not, what do you disagree with?

I've answered your questions, please don't avoid mine.

[Mnemosyne]

81. We are always very careful as I have a compromised immune system and

bacteria love me! I was sick for almost a month 2 years ago from salmonella. Not fun.

Thanks for the info though! :hi:

[pipoman]

87. Thanks

I didn't really think my post was controversial..

Have you tried pasteurized eggs in the shell? They are recognized safe for undercooked (over easy, etc.), or even raw consumption by the USDA.

[Mnemosyne]

89. I haven't ever tried pasturized eggs. I'm not sure

that they are even available in my small rural area. I can't even get fresh cilantro here.

I think I will research it and check it out.

Thanks!

[pipoman]

91. You may be able to buy some from a local nursing home or hospital..

if a nursing home or hospital uses eggs in the shell they must be pasteurized according to the USDA. Even having unpasteurized shell eggs in the facility is a fairly severe violation.

[Mnemosyne]

93. I never would have thought of that, thanks pipoman.

:hi:

[sendero]

58. No surprise it is in Galt..

... go Galt.

[Lost4words]

61. industrial food = massive waste and poison food on large scale

many many small farms wouldnt have problems of this size and scope. Corporate food isnt!

[pipoman]

65. Really?

many many small farms wouldnt have problems of this size and scope.

True, there isn't any small farm which could have distribution in 13 states (or what ever). Beyond that, commercial food safety is as good as it has ever been in the history of eating. I buy locally for my home, raised my own chickens and eggs for years, raise my own beef, trade beef for pork from a local hog farmer, buy produce locally as well as raising my own. The reality of food borne illness has been part of eating since the beginning of time.

[Lost4words]

66. No? Really! but you have to agree, never before on this scale!

so why do you support corp food production, have you seen a corp dairy farm lately? Its disgusting and unnatural, I dont understand why if you yourself have been a farmer would you support the elimination of small local farms and food producers? Corporate food requires more oil to distribute, increases the time from field to table and allows the tremendous waste.

Corporations are for profit only, nothing else.

I would pay more for fresher local products produced by caring human beings!

[pipoman]

71. Corporate food

is the reality of food production in the US and world wide today, like it or not. While I buy locally and self produce as much as possible, I do like being able to get apples year round, I like my corn flakes. If you live in an urban area, which I am lucky enough not to, you really have no choice. If you eat in restaurants, you have no choice. My entire family are small local farmers and believe it or not, they must also profit from their crops..they do it because they love it, but they must profit, it isn't a hobby. A small farm can't sell enough eggs to survive even at, say, $2.50 a dozen, twice the grocery store rate. And hobbyist farmers can't feed the masses.

[Lost4words]

75. the corporations are ripping local growers blind!

have your out of season produce have your additives, your gluten laden products your last on the shelf forever products. Are you aware of the Celiac epidemic in this country???? Take this advice stay away from processed food as much as possiable, avoid aspertain, and the addictive properties of corn sweeteners. You will live longer. What is your weight situation? Just asking?


www.celiac.com/

[pipoman]

78. I wear exactly the same size I did 30 years ago when I graduated high school..

and I don't dispute that there are problems with corp food. I also believe there is a reality of feeding the masses. As for living longer? People are living longer and eating easier than they have in the history of humans. I am not so pro commercial food as I am a realist as to the food situation in the world...it is what it is and it isn't changing any time soon. I will eat what I wish as will you. We can discuss the merits on individual basis but it will not change the realities of the day...imho

[Lost4words]

67. your paycheck says conagra, or smithfield doesnt it!

thats the impression you make however.

[pipoman]

72. You really know nothing about me and should be ashamed

of this rude post.

[Lost4words]

74. I am often rude when it comes to Humans vs Corporations sorry to offend

Your post are pro industrial food, I need know no more about you than that. Why do you favor machines for profit over the efforts of Human Beings.

I apologize for what it is worth, as a Human Being I respect you but your opinion on this subject is counter to mine, every time I made a point or expressed my opinion you rushed in to tell me I was wrong.

Then your snarky grapes remark, If you dont want to get it dont give it!

I may remind you that you dont know me either.

shall we leave it at this?

[pipoman]

84. Go back and read my post #60

then read your post #62. Then explain why you felt the need to attack. The advice I gave in post #60 is sound and true. Anyone who has ever raised chickens knows that 1/2 the time when you collect the eggs they have shit on them. Salmonella is as likely to be in the shit of backyard chickens as it is too be in the shit of commercial chickens. I simply don't/didn't know why you felt the need to attack that post. After that I was snarky, true.

[slackmaster]

76. Is this a "BREAKING!" story?

Mine are fine. I bought them at the Pine Hill Egg Ranch in Ramona, CA last weekend. Jumbos so big that a jumbo carton can't be closed on them.

K&R for public service.

:kick:

[librechik]

77. all I ever eat are the egg substitutes and egg whites that come in cartons

They're a little too pasteurized/processed to get salmonella (I hope)

[JonLP24]

83. I got 221

Lucerne. I just bought them today. If they were bad wouldn't they be off the shelves? Anyways they are strictly for the dogs--even before I saw this--would it still be safe to feed them the eggs?

On edit-I see it is P 1711 221. I think I'm fine. It is those 3 P 4 digit numbers I should be worried about right?

[nc4bo]

85. Another winner here!! Woohoo. Probably the 2nd thing I've ever won in my life.

:woohoo:.

Thanks so much Sunny Meadows for the wonderful gift.

[bluedave]

88. PREVENTION

JUST COOK 'EM RIGHT

http://www.fsis.usda.gov/factsheets/Salmonella_Questions_&_Answers/index.asp#9

[Nikia]

90. I thought that salmonella in eggs was not uncommon

Which is why it is smart to cook eggs thoroughly. If you like raw or undercooked eggs, there are pasteurized eggs.

[pipoman]

92. Ding, ding, ding, ding...

exactly why an undercooked egg warning is mandatory in every restaurant menu which the restaurant doesn't use pasteurized eggs exclusively...geez it is shocking how few people get this and prefer to argue..it is really so simple, thanks..:hi:

[Withywindle]

98. Well, I know mine are past their sell-by date...

...Oh, you meant the CHICKEN eggs, in my FRIDGE. I'll go check!

:evilgrin: