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Salmonella Outbreak: Egg Info

Salmonella Outbreak: Egg Info

On April 16, 2018, Centers for Disease Control and Infection (CDC) announced an outbreak of Salmonella caused by eggs. Since then, there have been 35 cases of illness reported in 9 states with 11 hospitalizations. There have been no deaths reported. As of May 10, 2018, all cases have occurred on the east coast, except for 1 case in Colorado.

 DNA fingerprinting was performed on Salmonella bacteria isolated from ill people by using whole genome sequencing (WGS). WGS performed on bacteria showed that they are closely relatedly genetically. This means that the people in this outbreak are more likely to share a common source of infection. Through interviews of those affected and additional research done on the suspected egg shells, the Food and Drug Administration (FDA) was able to identify the source of the infection, Rose Acre Farms of Seymour, Indiana, who voluntarily recalled 206,749,248 eggs. The FDA traced the source of some of the shell eggs supplied to restaurant locations to Rose Acre Farms, Hyde County, North Carolina. 

·         These eggs were sold under multiple brand names, including Coburn Farms, Country Daybreak, Food Lion, Glenview, Great Value, Nelms, Publix, Sunshine Farms, and Sunups

Check egg cartons for the following numbers:

·         P-1065 (the plant number) and another set of numbers between 011 and 102 (the Julian date)

·         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

 Salmonella bacteria were discovered in 1885 by Dr. Salmon, an American scientist, and have been known to cause illness for over 125 years. According to Dr. Craig Coufal, Texas A&M poultry specialist, “most chickens carry some form of the more than 2,000 types of Salmonella. It’s a naturally occurring part of their microbial flora.”


·         Poultry can contaminate the inside of eggs with Salmonella before the shells are formed

·         Eggs can become contaminated from the droppings of poultry, which can penetrate the shell

·         Live poultry may have Salmonella in their droppings and on their bodies (feathers, feet, and beaks)

·         Salmonella can get on the hands, shoes, and clothes of people who handle or care for the birds

 Symptoms of Salmonella infection appear 6 to 48 hours after eating a contaminated food and typically last 4 to 7 days. Most individuals recover without treatment. Diagnosis is made testing a stool (poop) sample for the bacteria.

·         Vomiting

·         Diarrhea

·         Fever

·         Abdominal cramping

In some cases, diarrhea may be so severe that hospitalization is needed, requiring antibiotics.


·         Cook poultry, ground beef, and eggs thoroughly

·         Don’t eat or drink foods containing raw eggs or raw (unpasteurized) milk

·         Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry

·         Wash hands with soap and water after handling reptiles, birds, or baby chicks, and after contact with pet feces

·         Avoid contact between reptiles (turtles, iguanas, other lizards, snakes) and infants or ill persons

·         Don't work with raw poultry or meat, and an infant (e.g., feed, change diaper) at the same time

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