(CNN) — Hundreds of Americans have likely become ill from tainted eggs, according to estimates from the Centers for Disease Control and Prevention, CDC spokeswoman Lola Russell said Thursday.
The Food and Drug Administration, which investigates food contamination, said the CDC received reports of approximately 200 salmonella cases every week during late June and early July. Normally, the CDC has received an average of some 50 reports of salmonella illness each week for the past five years. Many states have also reported increases of this pattern since May 2010, the FDA said.
A total of 380 million eggs have been recalled since last week because of concerns they may be tainted with the potentially deadly salmonella bacteria, the Egg Safety Center said.
Salmonella, which is generally contracted from contaminated poultry, meat, eggs, or water, impacts the intestinal track.
Symptoms include diarrhea, fever and abdominal cramps, which typically begin within 12 to 72 hours, according to the CDC. Vomiting, chills, headache and muscle pains may also occur, according to the Mayo Clinic. These symptoms last about four to seven days, and then go away without specific treatment in healthy people. Antidiarrheal medications may help with cramps, but they may also prolong the diarrhea, the Mayo Clinic said.
The new recall covers eggs branded as Albertsons, Farm Fresh, James Farms, Glenview, Mountain Dairy, Ralph’s, Boomsma, Lund, Kemps and Pacific Coast and are marked with a three-digit code ranging from 136 to 229 and plant numbers 1720 and 1942, the company said.
The earlier recall covered the Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps brands that were marked with with a three-digit code ranging from 136 to 225 and plant numbers 1026, 1413 and 1946.
The four-digit plant number begins with “P – ” and is followed by the three-digit code.
Both recalls affect eggs packed in several different sized cartons, from a half-dozen to 18 eggs. Only shell eggs are affected by the recall, the company said.
Consumers are encouraged to return the eggs in their original packaging to where they were purchased for a full refund.
Salmonella bacteria can be found inside and outside of eggs that appear to be normal.
Given the health risks posed by eggs, the FDA offers the following safety advice on its website:
–Don’t 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.
