September 30, 2016

Recall of Eggs for Salmonella Sold to Lucky’s Taproom

Kenneth Miller Farms of New Lebanon, Ohio is issuing a voluntary recall for shell eggs because they may be contaminated with Salmonella enteritidis. The eggs include those sold directly to consumers from their farm, as well as eggs sold to Lucky’s Taproom and the Mudlick Tavern. A Salmonella outbreak linked to Lucky’s Taproom was found to be caused by homemade mayonnaise, using raw eggs.

MayonnaiseAt least 80 people have been sickened after eating at Lucky’s Taproom and Eatery in Dayton, Ohio. Public health officials from the Dayton & Montgomery County Public Health Department collected samples of food at that facility. Only the mayonnaise tested positive for the pathogenic bacteria.

Farm environmental samples at Kenneth Miller Farms tested positive for Salmonella enteritidis. Egg cartons associated with this recall are identified by the name “Miller Farms, New Lebanon, Ohio” on the package. We don’t know how many eggs are being recalled.

Of the eighty people reporting illnesses after eating at the restaurant, 20 have been confirmed as Salmonella infections by lab analysis, according to the Health Department. Illness onset dates range from February 22 to February 28, 2016. The restaurant voluntary closed on February 29, 2016 when the first reports of illness were received.

Ryan Osterholm

Attorney Ryan Osterholm has filed several lawsuits on behalf of clients sickened with Salmonella infections. You can contact Ryan at the national food safety law firm PritzkerOlsen by calling 1-888-377-8900.

Salmonella bacteria can be on the shell of eggs and inside the shell too. Some hens have Salmonella bacteria in their ovaries, so the bacteria is in the egg as it is forming. Chicken feces used to be the common cause of Salmonella contamination in eggs, but cleaning and inspecting eggs reduced that cause.

The symptoms of a Salmonella infection include abdominal cramps, diarrhea that may be bloody, fever, muscle aches, nausea, and vomiting. Most people get sick within 12 to 72 hours after exposure to the pathogenic bacteria. The illness usually lasts 4 to 7 days, and most people recover without medical treatment.

But the long term complications of this illness can be serious, including reactive arthritis, high blood pressure, and irritable bowel syndrome. If you have had a Salmonella infection, your doctor should note it on your chart in case any health problems develop in the future. If you ate at Lucky’s Taproom in February and developed the symptoms of Salmonella food poisoning, see your doctor.

 

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