Play It Safe With A Food Recall
 
Across the country, people have been scrambling in response to what might be the largest egg recall in history. According to the Food and Drug Administration, approximately 500 million eggs are being recalled in the wake of a spike in salmonella poisoning.
Salmonella enteritidis is a bacteria that can be found on both the outside or insides of an egg that may otherwise appear to be normal. If an affected egg is eaten either raw or undercooked, you might become sick from the bacteria.
The current outbreak is tied to a limited number of farm sources, and visiting the FDA or the U.S. Department of Agriculture websites can help you to determine if any eggs you’ve recently purchased would put you at risk. Regardless, there are precautions you should always take to help you reduce your risk of salmonella infection.
- Discard cracked or dirty eggs.
- Wash hands, utensils, and food preparation surfaces with soap and water after contact with raw eggs.
- Avoid eating raw or undercooked eggs. Eggs should be cooked until firm, and eaten promptly after preparation.
- Do not keep eggs warm or at room temperature for longer than two hours.
- The elderly, infants and those with impaired immune systems are especially susceptible to illness from salmonella and should always avoid eating foods with raw or undercooked eggs.
- Someone infected with the Salmonella bacteria may experience a fever, abdominal cramps and diarrhea within 12 to 72 hours after eating contaminated foods. Severe symptoms could require hospitalization.
Check out the U.S. Department of Health and Human Services site, FoodSafety.gov, for more tips on how to make sure you are playing it safe with eggs or any other foods.









