April 18, 2024

Salmonella Outbreak Linked to Gravel Ridge Farms Eggs Sickens 14 in 2 States; Lawsuits May Be Filed

A Salmonella Enteritidis outbreak linked to recalled Gravel Ridge Farms eggs (cage free) has sickened at least 14 people in two states. Two people have been hospitalized because they are so sick. Twelve people are sick in Tennessee, and two people in Alabama are ill.

Gravel Ridge Farms Eggs Salmonella Outbreak 91018

The recall notice was posted on the FDA website today. The recalled product is cage-free large eggs in packages of a dozen and 2.5 dozen. The recalled eggs have “best if used by” dates of July 25, 21018 through October 3, 2018, although the notice states that consumers should “Return any Gravel Ridge Farms eggs to the store for a refund or throw them away, regardless of the “best if used by” date.”

The CDC notice tells consumers to then wash and sanitize drawers and shelves in your refrigerator where the eggs were stored. You can find tips for cleaning your fridge from the CDC.

Lawyer Fred Pritzker

You can contact attorney Fred Pritzker for help at 1-888-377-8900.

Food safety attorney Fred Pritzker, who has represented clients sickened with Salmonella food poisoning caused by eggs, said, “Unfortunately, eggs must be handled carefully and cooked to a safe temperature, just like raw meat. However, no one should get sick just because they ordered an egg dish from a restaurant.”

Illness onset dates range from July 10, 2018 to August 7, 2018. Fifty percent of patients are female. Epidemiologic and traceback evidence indicates that Gravel Ridge Farms eggs are a likely source of this outbreak. PulseNet is being used to identify people who may be part of this outbreak.

In inter news, people answered questions about the foods they ate before they got sick. Thirteen of fourteen respondents ate restaurant dishes made with eggs. The restaurants in question reported using shell eggs in the dishes eaten by the ill persons. FDA and state partners traced the source of the shell eggs to Gravel Ridge Farms in Cullman, Alabama.

It is important that consumers and restaurants handle and cook eggs safely to avoid outbreaks. Eggs should be cooked until both the white and yolk are firm. Scrambled eggs should not be runny. Egg dishes such as quiches should be cooked to at least 160°F or hotter, as measured with a food thermometer. Foods that contain raw or lightly cooked eggs, such as eggs over easy or hollandaise sauce, should only be made with pasteurized eggs. And make sure that countertops, utensils, dishes, and cutting boards that come into contact with raw eggs are cleaned with soap and water.

The symptoms of a Salmonella infection include fever, nausea, abdominal and stomach cramps, vomiting, and diarrhea that may be bloody. These symptoms usually appear 6 to 72 hours after eating food contaminated with the bacteria.

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