Eggs Are Being Recalled Across Nine States (So Far) After Multiple Hospitalizations — Here’s Everything We Know
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Before eating your over-easy egg wraps or breakfast sandwiches, you may want to check your fridge. The Centers for Disease Control and Prevention (CDC) has released information that eggs could pose serious risks to your health.
Here’s what we know: On September 6, 2024, Milo’s Poultry Farms LLC recalled all “Milo’s Poultry Farms” and “Tony’s Fresh Market” branded eggs because they may be contaminated with the bacteria salmonella. The Kitchn spoke with Tom Skinner, a public affairs officer at the CDC, about the details of this recall. Skinner says that the potentially tainted cartons were distributed to stores and restaurants in Wisconsin, Illinois, and Michigan.
The products — sold in cartons and cases, ranging from cage-free options to organic, with varying listed expiration dates — sickened 65 people living in the following nine states: California, Colorado, Illinois, Iowa, Minnesota, Missouri, Utah, Virginia, and Wisconsin. The CDC announced that this active salmonella outbreak linked to eggs has caused 24 hospitalizations and 65 illnesses.
According to the CDC, the symptoms associated with salmonella usually start six hours to six days after ingesting the bacteria. Skinner points out that the common symptoms to look out for are diarrhea, a fever higher than 102°F, vomiting, and dehydration. If you are experiencing any of these signs, contact your doctor immediately. That’s because some people — children younger than 5 years, adults 65 years and older, and folks with weakened immune systems — may experience a more serious case that could end up requiring hospitalization.
So, how do salmonella outbreaks linked to eggs even occur? The Kitchn spoke with Wade Syers, PhD, a food safety specialist at Michigan State University who specializes in the bacteria living in eggs, to learn more. While the CDC didn’t share how this outbreak started, he pointed out that salmonella occurs in chickens and eggs naturally. “It can get on the outside of shells when eggs come in contact with chicken droppings; additionally, salmonella can contaminate eggs when they are forming inside the chicken,” Dr. Syers says.
To lower your chances of getting a salmonella infection, Dr. Syers and Skinner advised one simple step: Avoid runny eggs. “The risks from salmonella in eggs are mitigated by cooking eggs to the proper temperature,” Dr. Syers says. “Eggs should be cooked until the whites and yolks are firm (160°F), and egg-containing dishes should be cooked to 160°F.” That’s because raw and undercooked eggs may contain salmonella and make you sick, explains Skinner.
For now, you can rely on the CDC to check for news regarding any additional hospitalizations or updates related to the outbreak. If you have further questions or concerns, contact Milo’s Poultry Farms LLC at (715) 758-6709. In the meantime, maybe stick to one of these hard-boiled egg or scrambled egg recipes instead.
This article originally published on The Kitchn. See it there: Eggs Are Being Recalled Across Nine States (So Far) After Multiple Hospitalizations — Here’s Everything We Know
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