The multistate Salmonella Braenderup outbreak linked to recalled Rose Acre Farms shell eggs has now sickened 35 people in nine states. Eleven people have been hospitalized, and no deaths have been reported.
The case count by state is: Colorado (1), Florida (2), New Jersey (1), New York (8), North Carolina (5), Pennsylvania (6), South Carolina (3), Virginia (8), and West Virginia (1). Eleven people have been hospitalized, which at 39% is a high percentage for a Salmonella outbreak. The patient age range is from 1 to 90 years. Illness started on dates ranging from November 16, 2017 to April 14, 2018.
Eighty-eight percent of 25 people sickened in this Salmonella Braenderup outbreak who were interviewed said they ate shell eggs before they got sick. Sixty-four percent said they ate egg dishes at various restaurants. The restaurants said they used shell eggs in the dishes eaten by ill persons.
All epidemiologic, laboratory, and traceback evidence indicates that shell eggs produced by Rose Acre Farms are the likely source of this Salmonella Braenderup outbreak. the facility has recalled more than 200,000,000 eggs because they may be contaminated with Salmonella Braenderup bacteria. Cal-Maine Foods also recalled 23,400 dozen shell eggs that were purchased from Rose Acre Farms and re-packaged at the Cal-Maine location in Florida. Consumers should look over the recall notices carefully and if they have any of the recalled eggs in their home, they should be discarded.
The eggs were sold under many different brand names, including Coburn Farms, Country Daybreak, Food Lion, Glenview, Great Value, Nelms, Publix, Sunshine Farms, and Sunups. These are the numbers on the recalled egg packages: P-1065 (the plant number) and another set of numbers between 011 and 102 (the Julian date), or, for Publix and Sunups egg cartons, plant number P-1359D and Julian date 048A or 049A with Best By dates of APR 02 and APR 03.
If you have purchased any of these eggs, you should take some steps to clean your fridge. Wash and sanitize drawers or shelves in the fridge where the eggs were stored. You can follow the five steps the CDC recommends.
And when you cook with eggs, it’s important to follow safe cooking rules. Any egg could be contaminated with pathogenic bacteria. Eggs should be cooked until the yolk and white are firm. Scrambled eggs should not be runny. Dishes containing eggs should be cooked to 160°F as measured by a food thermometer. And always wash hands and any items that come into contact with raw eggs with soap and water.
The symptoms of a Salmonella infection include nausea, vomiting, abdominal cramps, fever, and diarrhea that may be bloody. While most people do recover without medical care, some do get sick enough to be hospitalized. And there is evidence that Salmonella food poisoning can damage your DNA.
