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The Aug. 18 recall includes eggs with Julian dates ranging from 136 to 229 and plant numbers 1720 and 1942. They were sold under the brand names:

  • Albertson
  • Boomsma's
  • Farm Fresh
  • Glenview
  • James Farms
  • Kemps
  • Lund
  • Mountain Dairy
  • Pacific Coast
  • Ralph's

The Aug. 13 recall includes eggs with Julian dates ranging from 136 to 225 and plant numbers 1026, 1413, and 1946. They were sold under the brand names:

  • Albertson
  • Boomsma's
  • Dutch Farms
  • Farm Fresh
  • Hillandale
  • Kemps
  • Lucerne
  • Lund
  • Mountain Dairy
  • Ralph's
  • Shoreland
  • Sunshine
  • Trafficanda

Dutch Farms says that it does not distribute eggs from Wright County Eggs, but that some of its packaging was mistakenly used to pack eggs distributed only to Walgreen's stores in Iowa, Minnesota, Kansas, Nebraska, Missouri, South Dakota, and Arkansas. The FDA is investigating this claim.

Ironically, the FDA's new egg safety rule went into effect on July 9, just after the Wright Egg contamination was discovered. That rule, if followed, might well have averted or lessened the extent of the current outbreak, Braden and McGarry said.

How to Avoid Food Poisoning From Eggs

This salmonella outbreak comes from eggs of salmonella-infected hens that carry the bacteria in their ovaries and pass it to eggs as they are being formed.

Eggs that appear to be fresh and normal may actually harbor salmonella.

If you like your eggs prepared over easy, you may want to change your egg-eating habits. Here's the CDC's advice on how to avoid food poisoning from eggs:

  • Don’t eat recalled eggs or products containing recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and homes. People who have recalled eggs should discard them or return them to their retailer for a refund.
  • People who think they might have become ill from eating recalled eggs should consult their health care providers.
  • Keep eggs refrigerated at least to 45 degrees F 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 two hours.
  • Refrigerate unused or leftover egg-containing foods promptly.
  • Don't eat 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 people, and people with weakened immune systems or debilitating illness.


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