On the heels of a voluntary recall totalling 380 million eggs last week by Wright County Egg, Hillandale Farms of New Hampton, Iowa said it was also recalling 170 million shell eggs produced since April that were sent to 14 states in the Midwest and West. The eggs could be linked to foodborne bacteria salmonella.
Hillendale Farms confirmed laboratory-confirmed cases of Salmonella enteritidis associated with some of the eggs. The recalled eggs were distributed to grocery distribution centers, retail grocery stores and food-service companies that service or are located in Arkansas, California, Iowa, Illinois, Indiana, Kansas, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, Texas, and Wisconsin.
The eggs were distributed under the following brand names: Hillandale Farms, Sunny Farms, and Sunny Meadow in 6-egg cartons, dozen-egg cartons, 18-egg cartons, 30-egg packages, and 5-dozen cases. Loose eggs were packaged under the following brand names: Wholesome Farms and West Creek in 15 and 30-dozen tray packs, Hillandale said in a news release.
The nationwide salmonella outbreak has sickened more than 250 people in at least four states and officials say the number of human infections could be more than 1,000.
The Associated Press reported that, according to state health officials, the salmonella-contaminated eggs have sickened at least 266 Californians, 28 people in Colorado and seven people in Minnesota. Clusters of suspicious cases have also been reported in Arizona, Illinois, Nevada, North Carolina, Texas and Wisconsin.
The salmonella outbreak is believed to have started in May and is ongoing, said the U.S. Centers for Disease Control and Prevention.
The FDA advised consumers to:
- Toss recalled eggs or return them to the store for a refund.
- See a doctor if you think you are ill after eating recalled eggs.
- Keep eggs refrigerated at all times.
- Throw out cracked or dirty eggs.
- Wash hands, utensils and preparation surfaces with soap and water after contact with raw eggs.
- Cook eggs until both the white and the yolk are firm and eat promptly after cooking.
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Last updated on Aug-21-10 |
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