Wright County Egg products were distributed under multiple brand names, including: Lucerne, Ralph's, Hillandale, Farm Fresh and Kemps. Eggs being produced by recall farms safe, if pasteurized, experts say Chicken feed may be source of salmonella in egg recall:
FDA: Are the eggs in your fridge safe to eat?
Nationwide recall of eggs linked to salmonella expandedHealth
CDC revises death estimates from fluChicken feed may be source of salmonella in egg recall:
MONDAY, Aug. 23 (HealthDay News) -- There may be more recalls of eggs potentially tainted by salmonella, the head of the U.S. Food and Drug Administration said Monday.
"We may see some additional sort of sub-recalls over the next couple of days, maybe even weeks, as we better understand the network of distribution of these eggs that are contaminated," agency director Dr. Margaret Hamburg told NBC's Today show.
At least 550 million eggs have been recalled so far, according to federal officials.
Hamburg also believes that new laws are needed to expand the FDA's enforcement from a mostly reactive stance on food safety to a more "preventive approach."
Appearing on the network morning news programs, Hamburg said the FDA is taking the salmonella outbreak "very, very seriously." But, she added, Congress should pass pending legislation that would give her agency greater enforcement power, including new authority over imported food, the Associated Press reported.
"We need better abilities and authorities to put in place these preventive controls and hold companies accountable," Hamburg said.
She also offered some practical advice for consumers, urging them to avoid runny, over-easy "egg yolks for mopping up with toast."
Tips for Consumers
Donít eat recalled eggs or products containing recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and consumers' homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund. Individuals who think they might have become ill from eating recalled eggs should consult their health care providers.
Keep shell eggs refrigerated at ≤45˚ F (≤7˚ C) 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 2 hours.
Refrigerate unused or leftover egg- containing foods promptly.
Avoid eating 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 persons, and person with weakened immune systems or debilitating illness.