Chicken eggs in the refrigerator panel
Eggs are being recalled across the U.S. after dozens of people were sickened, many hospitalized, due to a salmonella outbreak that spans that spans at least nine states -- with the Midwest believed to be at the center of it.
The outbreak led to a warning from the Centers for Disease Control and Prevention.
So which eggs were recalled and where?
Here's what to know:
Which brand of eggs are involved in the recall?
The recall involves eggs labeled with "Milo's Poultry Farms" or "Tony's Fresh Market."
The eggs were supplied by Milo's Poultry Farms, of Bonduel, Wisconsin, with the Food & Drug Administration confirming the same strain of Salmonella was found in the packing facility and hen egg laying house.
Local
The recall includes all egg types, including conventional cage-free, organic, and non-GMO. It also includes any carton size, and expiration date.
Where were the eggs sold?
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"The eggs were distributed in Wisconsin, Illinois and Michigan through retail stores and food service distributors," the Wisconsin Department of Health Services said.
Illnesses have been reported in several other states, however.
How many people have been sickened so far?
The CDC confirmed in a statement on its website that 65 people in nine states were infected by a strain of salmonella, with 24 hospitalizations and no deaths as of Friday. The states include Wisconsin, Illinois, Michigan, Minnesota, Iowa, Virginia, Colorado, Utah and California, the agency said.
Of those who became ill, 24 people were hospitalized and no deaths have been reported, according to officials.
The Wisconsin health department said in a statement Friday that among those infected by salmonella are 42 people in Wisconsin.
What should you do if you have the recalled eggs?
“Anyone who purchased the recalled eggs is advised to not eat them or cook with them and to throw them away. Restaurants should not sell or serve recalled eggs," the Wisconsin health department said.
The CDC advises those with the recalled eggs wash any surfaces the eggs may have touched with hot, soapy water.
Symptoms to watch for
According to the CDC, most people infected with salmonella experience symptoms such as diarrhea, fever or stomach cramps.
The symptoms typically start between six hours and six days after ingesting the bacteria. Many recover without treatment between four and seven days after infection.
Some, however, may experience more severe illness, requiring medical treatment or hospitalization. Children under 5 years old, adults 65 and older and people with weakened immune systems are most at-risk.
The CDC recommends anyone experiencing the following symptoms calls their healthcare provide:
- Diarrhea and a fever higher than 102°F
- Diarrhea for more than 3 days that is not improving
- Bloody diarrhea
- So much vomiting that you cannot keep liquids down
- Signs of dehydration, such as:
- Not peeing much
- Dry mouth and throat
- Feeling dizzy when standing up
More information can be found here.
Why might this outbreak be difficult to treat?
The CDC warned that the outbreak may be difficult to treat with commonly recommended antibiotics and could require a different antibiotic choice for those who need medication.
Laboratory testing of this strain revealed that it is resistant to both nalidixic acid and ciprofloxacin, potentially necessitating different forms of treatment for those sickened.
What else to know
The U.S. Department of Agriculture in July announced new measures to limit salmonella in poultry products. The proposed directive included requiring poultry companies to keep salmonella levels under a certain threshold and test for the presence of six particularly sickening forms of the bacteria, three found in turkey and three in chicken.
Bacteria exceeding the proposed standard and identification of any of the strains would prevent poultry sales and leave the products subject to recall.
The CDC estimates salmonella causes 1.35 million infections annually, most through food, and about 420 deaths. The Agriculture Department estimates there are 125,000 infections from chicken and 43,000 from turkey each year.
