A large egg recall linked to Salmonella has received the U.S. Food and Drug Administration’s highest-risk classification, according to a health-industry report published Monday. The Class I designation is used when exposure to a recalled product carries a reasonable probability of serious health consequences or death.
The recall involves nearly 19 million eggs associated with a multistate outbreak of Salmonella Enteritidis. Consumers are being urged to check identifying information on eggs they have at home and follow federal recall instructions rather than eating a product that matches the affected lots.
Salmonella infection commonly causes diarrhea, fever and stomach cramps. Most people recover without specific treatment, but severe illness is more likely in young children, older adults and people with weakened immune systems, and some patients require hospitalization.
Egg-related outbreaks can spread widely because eggs move through large distribution networks before reaching grocery stores, restaurants and institutional kitchens. That makes lot numbers, plant information and sell-by or expiration information especially important when consumers determine whether a carton is covered by a recall.
People should not try to determine whether an egg is contaminated by its appearance or smell because Salmonella contamination may not be visible. Anyone who develops severe symptoms after eating a potentially recalled product should contact a health-care provider and mention the possible food exposure.
Consumers should follow the FDA and CDC for the most current recall and outbreak information because product lists and case counts can change as investigators receive new data. Kitchens should also clean and sanitize surfaces or utensils that may have contacted recalled eggs.
