Another Egg Recall

Recalls, Market Withdrawals, & Safety Alerts > Cal-Maine Foods, Inc. Conducts Voluntary Egg Recall:
"Cal-Maine Foods, Inc. (NASDAQ: CALM) today was notified by the Food & Drug Administration (FDA) that one of the Company’s suppliers, Ohio Fresh Eggs, LLC, Croton, Ohio, had a routine environmental study sample which tested positive for Salmonella Enteritidis (SE). Cal-Maine purchased approximately 24,000 dozen unprocessed eggs from Ohio Fresh which were processed and re-packaged by the Company’s Green Forest, Arkansas, facility between October 9 and 12, 2010, yet the Company was only notified today. The eggs involved, which were not produced from Cal-Maine flocks, were distributed to food wholesalers and retailers in Arkansas, California, Illinois, Iowa, Kansas, Missouri, Oklahoma and Texas. There have been no confirmed SE illnesses related to the purchased eggs.

In cooperation with the FDA, Cal-Maine immediately notified its customers and recalled specific Julian dates of shell eggs because they have the potential to be contaminated with SE. The following packages were included in this recall."

Symptoms of salmonella food poisoning include fever, diarrhea, nausea, vomiting, and/or abdominal pain.

Eggs, Eggs, Eggs Important information

Salmonella Enteritidis Outbreak in Shell Eggs:

Important information regarding the the recalled eggs:

"Don’t eat recalled eggs or products containing recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and consumers' homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund. Individuals who think they might have become ill from eating recalled eggs should consult their health care providers.

Keep shell eggs refrigerated at ≤45˚ F (≤7˚ C) at all times.

Discard cracked or dirty eggs.

Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.

Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.

Do not keep eggs warm or at room temperature for more than 2 hours.

Refrigerate unused or leftover egg- containing foods promptly.

Avoid eating raw eggs.

Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.

Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and person with weakened immune systems or debilitating illness."

This is a great page for consumer education  Egg safety .   

The CDC also has information regarding Salmonella Enteritidis Outbreak in Shell Eggs as well as general consumer information.