The latest food safety crisis gives new meaning to the term "bad egg." Millions of eggs have been recalled by two Iowa companies after being linked to a nationwide Salmonella outbreak.
Hillandale Farms issued a recall of eggs from two of its plants on Aug. 20, saying there have been laboratory-confirmed illnesses associated with the eggs. The announcement comes just two days after Wright County Egg in Galt expanded its Aug. 13 recall to a total of 380 million eggs.
How can you tell if the eggs in your refrigerator are included in the recall? Heres what you should look for on the egg carton:
• Plant numbers the four-digit plant number can be found on the short side of the carton. The numbers are preceded by the letter P.
Hillandale Farms egg cartons affected by the recall will have these numbers:
• P1860 Julian dates ranging from 099 to 230
• P1663 Julian dates ranging from 137 to 230.
The Wright County Farms eggs that are being recalled are:
• P1720 and P1942 with Julian dates ranging from 136 to 229
• P1026, 1413,1946 with Julian dates ranging from 136 to 225
16 brands
The companies have identified more than 16 brand names under which the eggs were sold, but that information is incomplete. Some eggs were sold individually rather than in cartons, so they could be repackaged under other brands.
Eggs affected by the recall have been shipped since May 16 to grocery distribution sites, retail grocery stores, food wholesalers, distribution centers, and food service companies nationwide.
Safety tips
Even if your eggs aren't included in the current recall, Salmonella has become so common in eggs that it's a good idea for homeowners to treat them as hazardous substances.
The most important safety step is to be sure they're cooked thorough, according to the U.S. Agriculture Department.
• Scrambled eggs: Cook until firm, not runny.
• Fried, poached, boiled, or baked: Cook until both the white and the yolk are firm.
• Egg mixtures, such as casseroles: Cook until the center of the mixture reaches 160 F when measured with a food thermometer.
Better yet, you can use liquid eggs or frozen egg substitutes. These products are pasteurized and are therefore safer to handle and can be used in recipes that will not be cooked.
Here are some USDA points if you're using fresh shell eggs in recipies:
• Homemade ice cream and eggnog are safe if you do one of the following:
- Use a cooked egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160 F.
- Use pasteurized eggs or egg products.
• Dry meringue shells, divinity candy, and 7-minute frosting are safe these are made by combining hot sugar syrup with beaten egg whites. However, avoid icing recipes using uncooked eggs or egg whites.
• Meringue-topped pies should be safe if baked at 350 F for about 15 minutes. But avoid chiffon pies and fruit whips made with raw, beaten egg whites instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
• Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by doing one of the following:
- Heating the eggs in one of the recipes other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160 F. Then, combine it with the other ingredients and complete the recipe. Or use pasteurized eggs or egg products.
- Using pasteurized eggs or egg products.
