More than 70 people across seven states have been sickened due to a salmonella outbreak linked to eggs recalled by a California-based egg distributor, according to the US Centers for Disease Control and Prevention.
On Friday, the August Egg Company recalled 1.7 million dozen brown cage-free and brown certified organic eggs, sold under multiple brand names, that have the “potential to be contaminated,” according to a recall notice from the US Food and Drug Administration.
Of the 79 people sickened, 21 people have been hospitalized and no deaths have been reported, the CDC said.
The eggs were sold to restaurants and retailers in Arizona, California, Illinois, Indiana, Nebraska, New Mexico, Nevada, Washington and Wyoming, according to the CDC. They were distributed at retail locations including Walmart, Save Mart, FoodMaxx, Lucky, Smart & Final, Safeway, Raleys, Food 4 Less and Ralphs.
Wash the eggs. Wash your hands. Wash any surfaces that uncooked food comes in contact with. Cook your eggs properly (until whites and yolks are firm). For egg dishes like frittatas, you should cook them to an internal temperature of 160 degrees Fahrenheit. The real risk from salmonella is from foods that you eat raw like lettuce and tomatoes, etc.
Pasteurize means heating the food to a high enough temperature for a long enough time to kill the germs. These tainted eggs are now being broken open and sterilized and sold to companies that will turn them into other products you buy. Next time you buy a breakfast sandwich at a fast food joint, or a container of egg-whites at the grocery store, it could very well be from this batch of eggs.
Which doesn’t matter at all, from a health perspective. It’s perfectly fine. Just like cooking your raw chicken so the salmonella is dead.
Exactly.