Rose Acre Farms,ofSeymour, Indiana, has issued a voluntary recall for 206,749,248 eggs distributed to restaurants and retail stores in the following states: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia, according to the FDA news release.
The eggs that are part of the recall can be identified by the plant number, P-1065, with the Julian date range of 011 through 102 printed on either the side portion or the principal side of the carton or package, according to the FDA.
Twenty-two illnesses have been reported, according to the news release.
The eggs have the potential of being contaminated with salmonella braenderup. The organism can cause serious and sometimes fatal infections in vulnerable populations, including young children, frail or elderly people and others with weakened immune systems, according to the FDA. Symptoms can include fever, diarrhea, nausea, vomiting and abdominal pain.
The Centers for Disease Control and Prevention have linked store-bought chopped romaine lettuce from a growing area in Yuma, Arizona, to an E.coli outbreak that has sickened dozens of people in 11 states, the agency reported Friday.
Twenty-two people have been hospitalized, including three who developed a type of kidney failure, according to the CDC.
The states impacted include: Washington, Idaho, Missouri, Illinois, Michigan, Ohio, Pennsylvania, Virginia, New York, New Jersey and Connecticut.
No deaths related to the outbreak have been reported.
The agency has not yet identified the grower or a common brand, yet, and is urging people not to eat chopped lettuce from the Yuma area.
Symptoms of an E. coli infection vary, but often include severe stomach cramps and (often bloody) diarrhea. Most people get better in five to seven days. Infections can be mild, but can also be severe and even life-threatening.
People started reporting illnesses that are part of the outbreak between March 22 and March 31.
DNA fingerprinting is being used to identify illnesses that are part of the same outbreak. Some people might not be included in the CDC’s case count if officials weren’t able to get bacteria strains needed for DNA fingerprinting to link them to the outbreak.
Salmonellosis happens when people eat contaminated food or come in contact with animals and their environment. According to the U.S. Department of Health and Human Services, sources include contaminated eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables -- like melons and alfalfa sprouts -- spices and nuts. Animal sources include reptiles, amphibians and birds. Pet food and pet treats are also sources of salmonella.
What are the symptoms of salmonella infection?
According to the CDC, people infected with salmonella have fever, diarrhea and abdominal cramps between 12 and 72 hours after being infected. The illness typically lasts four to seven days. Most people recover without hospitalization or other treatment.
Salmonella is more dangerous for older adults, children under 5 years old and people with weakened immune systems.
How can I prevent salmonella infection?
Thoroughly cooking and the pasteurization of food kills salmonella. Eating raw or undercooked food increases the risk of getting a salmonella infection. The CDC says utensils, cutting boards, dishes and counter tops should be washed with hot, soapy water after preparing uncooked food items. Hands should also be washed with hot, soapy water for at least 20 seconds before and after handling uncooked food.
Surfaces that come in contact with food should be sanitized with a fresh solution of unscented, liquid chlorine bleach in 1 gallon of water. Raw meat, eggs and poultry should not be washed before cooking to prevent spreading bacteria. Separate cutting boards should be used for raw meat, poultry, seafood and eggs.
Raw meat, poultry and seafood should be separate from ready-to-eat foods like deli meat and salads.
Eggs should be stored in the main part of the refrigerator, not in the door.
Foods should be cooked thoroughly to a safe internal temperature. The proper temperature depends on the food item, but food should be microwaved to 156 degrees Fahrenheit or above.
Perishables, prepared foods and leftovers should be frozen or refrigerated within two hours or within one hour if the temperature is 90 degrees Fahrenheit or hotter.