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Before you eat your fried egg wraps or breakfast sandwiches, check your refrigerator. The Centers for Disease Control and Prevention (CDC) has published information that eggs can pose serious health risks.
Here’s what we know: On September 6, 2024, Milo’s Poultry Farms LLC recalled all Milo’s Poultry Farms and Tony’s Fresh Market branded eggs because they may be contaminated with the bacteria Salmonella. The Kitchn spoke with Tom Skinner, a CDC spokesperson, about the details of this recall. Skinner says the potentially contaminated cartons were distributed to stores and restaurants in Wisconsin, Illinois, and Michigan.
The products – which are sold in boxes and crates and range from cage-free to organic and have different expiration dates – have sickened 65 people in the following nine states: California, Colorado, Illinois, Iowa, Minnesota, Missouri, Utah, Virginia and Wisconsin. The CDC announced that this active salmonella outbreak linked to eggs has caused 24 hospitalizations and 65 illnesses.
According to the CDC, symptoms associated with salmonella usually appear six hours to six days after ingesting the bacteria. Skinner points out that the most common symptoms to look out for are diarrhea, fever over 102°F (39°C), vomiting and dehydration. If you notice any of these signs, contact your doctor immediately. Some people – children under 5, adults 65 and older, and people with weakened immune systems – may experience a more severe course that may require hospitalization.
So how do salmonella outbreaks linked to eggs even happen? The Kitchn spoke with Dr. Wade Syers, a food safety specialist at the University of Michigan who specializes in the bacteria that live in eggs, to learn more. While the CDC did not share how this outbreak started, it did point out that salmonella occurs naturally in chickens and eggs. “It can get on the outside of the shells when eggs come into contact with chicken droppings; additionally, salmonella can contaminate eggs if it forms inside the chicken,” says Dr. Syers.
To reduce the risk of salmonella infection, Dr. Syers and Skinner recommend a simple step: Avoid runny eggs. “The risk of salmonella in eggs is reduced by cooking eggs at the right temperature,” says Dr. Syers. “Eggs should be cooked until the whites and yolks are set (160°F), and dishes containing eggs should be cooked at 160°F.” That’s because raw and undercooked eggs can contain salmonella and make you sick, explains Skinner.
For now, you can count on the CDC to check for news on additional hospitalizations or updates related to the outbreak. If you have further questions or concerns, contact Milo’s Poultry Farms LLC at (715) 758-6709. In the meantime, perhaps you can stick with one of these hard-boiled or scrambled egg recipes instead.
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