An Iowa egg producer is recalling 228 million eggs after being linked to an outbreak of salmonella poisoning.
The federal Centers for Disease Control and Prevention said eggs from Wright County Egg in Galt, Iowa, were linked to several illnesses in Colorado, California and Minnesota. The CDC said about 200 cases of the strain of salmonella linked to the eggs were reported weekly during June and July, four times the normal number of such occurrences.
State health officials say tainted eggs have sickened at least 266 Californians and seven in Minnesota.
The eggs were distributed around the country and packaged under the names Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemp.
Solution: get your own chickens. In most cities they are legal to own. Eggs are free and safe.
Related story. “Poisoned” eggs in Spain.
Also: Bad eggs in the UK
Perhaps if people cooked their eggs, this wouldn’t happen. Note that Tiramisu and Hollandaise sauce are made with raw egg. Best not order these in restaurants
Mayonnaise too.
Well, commercial Hollandaise and mayo out of a jar or can would be fine. Not that either resembles the actual fresh sauce, but it’s what most people eat anyway. And the egg yolks in Hollandaise Sauce are warmed up somewhat. Not sure if that is enough to kill the bugs. The acid in the lemon juice might do some good too, but again, not sure.
As far as it goes, lard ass Americans shouldn’t be eating either. Bernaise Sauce is same as Hollandaise, except for the seasonings.
And it’s not from China?!?!?!?! Now THAT is news! 🙂
Where are our PETA trolls? “Oh no don’t eat the poor little chicken embryos.”
I don’t think I’ll be raising chickens in my back yard just yet. Locally produced eggs are only $0.50 more per dozen at the grocery, taste better, and have the family name on the carton.
However, if people start raising chickens in neighborhoods, foxes and coyotees will start appearing, which will rid us of some of the yappy little dogs if given the opportunity.
#4….of course they’re not from China. They’re from the Philippines. From the Sal suburb of Manila.
#6 said, “Locally produced eggs are only $0.50 more per dozen at the grocery, taste better, and have the family name on the carton.”
I can’t taste the difference. I hear that organic eggs are made from chickens that eat bugs as well as grain. Regular eggs are made from chickens who eat only grain. That might explain some of the taste difference, although I cannot tell.
I buy the organic eggs anyway because I can see through the carton to check for breakages. With regular egss I have to open the carton and look at each individual egg. The organic egs are 2.19 a doz and the regular dairy eggs are $0.59 a doz. It’s not that much, but it is more than 50 cents. However, I don’t see that 2.19 is that much to pay for four meals worth of eggs.
All the more reason to get your own chickens! It’s easy, cheaper and 500% better for you, your family and friends as well as the environment.
/conspiracy 109-in a series…
This is just more planned propaganda to push senate floor arguments to pass the S.510 food bill to law.
its a “jobs bill” (section 211) …(3) build the infrastructure and capacity of the food safety programs… -and a “food” empire building bill.. (lol?)
I mean.. i bet this section will go ever like a lead balloon in many countries..
-the fact they tried to add that in is mind-boggling..(says it was struck) (nice way to keep exporting jobs though, don’t ya think?)
The two “vagueness awards” for this bill go to frequently used word “adulterated” (which can basically mean whatever one wants, its not defined) and the phrase “reasonably believes” or “If the Secretary believes”. So is this a “faith based” food czar? (sorry, couldn’t resist)
-To heck with The King, It’s good to be The Secretary
/end conspiracy 109-in a series..
I wish i could laugh at this nonsense. we made it how many decades without the need for more BS.
-as for the eggs, well, in my 46yrs of life…i have no recall of ever hearing of an egg recall in the states before. some searching revealed the only other major recall was in 1988 in the UK.
Consider that since i was kid, i have regularly consumed a dozen to three dozen eggs a week, both raw and cooked, i actually keep an ear for egg related knowledge. (they are one of THE perfect snack foods, imo. -so many ways to prepare them.)
hmm…i wonder what the campaign donation / politics profile for this company is..
-s
#8, ha! that’s actually a pretty funny observation I’ve made about the organic eggs that proudly advertise that not only are their chickens allowed to roam about freely, but are also strickly fed a vegetarian diet… as if these free-roaming chickens never eat worms and insects every chance they get.
Okey dokey, what keeps “organic” or “locally produced” or “free range” eggs from also being infected with salmonella ?
Oh, and I don’t want chickens around my home. I get enough chicken shit from other sources as it is!
So..HOW far away do you have to live from a STATE to sell in it??
#12 agreed..its nothing to raise chickens.
For years I’ve been eating dozens of eggs raw: home made mayo, ice cream, fake Bailey’s Irish Creme, Egg Nog. I do this with fresh eggs, no shit, no cracks. So far – fine.
But think of the benefits of “local food.” Creates jobs, saves oil. Thats about it.
Unfortunately, most of the “benefits” of organic (and even “free range” in the USA) are false claims and even with that cannot be scaled up to feed 330 Million people. In fact, the risk of infection from e coli is significantly higher with organics. When you fertilize with shit, shit is more likely to be on the food rather than good clean chemicals.
As a knee jerk iconoclast, I enjoy taking Carlo Rossi Cabernet to the finer wine tastings as I find no taste difference between some jug wines and some overpriced pretentions. But I’ve had “true” free range chicken eggs and the look, taste, and cook differently from factory eggs. A real treat.
Pro’s and Con’s to everything we do.
We have 5 hens in a coop in our backyard. Their eggs are DELICIOUS. The eggs have hard, thick shells; bright yellow-orange yolks that stand up in a hemisphere, and a flavor that tastes like eggs in a way that most Americans have never experienced. There is no comparison to the tasteless, hormone laced, antibiotic laced, runny things that pass for eggs at the supermarket. It is like cooking grass fed beef and supermarket grain fed beef… or growing your own tomatoes and ripening them on the vine… a HUGE difference.
Are our eggs more expensive than those bought at the supermarket? Yes, by a factor of 100 if you consider all our costs. Is it worth it? Definitely yes. The pleasure and entertainment of having the chickens is a the main reason that we keep them… eggs are a side benefit. If they didn’t lay eggs we would still keep them.
We also have a couple of beehives in the far back of our acre of land. Will the honey that I get from those hives EVER be cheaper than just buying it at the store. No, by a factor of 100. But that is not the point.
You can eat cheap mass produced crap, or you can try buying local and from small producers. There is a difference.
Awake: 100? surely thats too high. I’d think you’d want to do the math and figure it out for real?
I’d like to keep a chicken or two in my small backyard but I’m on a creek with racoons, skunks, and possums. No free range and a constant fight.
My next door neighbor goes fishing all the time. Got his bass and trout cost down below $100 a pound. He’s very happy.
Bobbo,
Your remark about your neighbor getting trout for under $100 / pound is reflective of the true costs of any small scale hobby activity. When you consider the cost of the coop, fencing, accessories such as waterers and feeders, and time involved, yes, 100x is probably not that far off. Same for tomatoes, green beans, etc. As time goes by, yes, price goes down, but it takes a long time to recoup $600.
But you don’t do things like this for the money, any more than you buy video games for the money. You enjoy it, and that is the payback.
If you consider the depreciation on the boat, fuel, time invested, equipment costs, etc, I would be surprised if the trout isn’t actually much more than $100 / pound…. but that is not the point… he enjoys it and it is worth every penny.
In any case, does anyone really think that a place that has to recall 288 million eggs is producing anything close to what nature provides? Is saving a couple of dollars a week worth buying crap instead of buying from a local trusted farmer? If you can’t raise your own, find a local trusted source, pay the extra costs, and do without one foul Starbucks latte per week.
“An Iowa egg producer is recalling 228 million eggs after being linked to an outbreak of salmonella poisoning.”
Cook the eggs.
-fixd
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Number is climbing to 380 million when they add-in another repackager of the Iowa eggs in California.
I don’t know how y’all manage to make home-grown veggies expensive. We’re pulling fresh lettuce, tomatoes, onions, basil and other herbs on a daily basis. All we invested in was seeds, damned little mulch and fertilizer, the water comes from our well.
That chick looks eeeeeeevil, like some kind of chicken mastermind.
I watched the movie Food Inc on Netflix. WOW what a eye opener. I am surprised the news networks don’t push this more. But then their is the advertising revenue.
I boil my eggs. Salmonella or no, nothing survives 20 minutes of boiling water except prior like madcow disease and salmonella is just a bacteria.
Next!
Uh … “prior” = “prions”.
Did I do a post-FAIL? Yes.
Where is the damn edit button when I need it!
This chicken is in trouble.
I guess I haven’t been paying attention. I thought they started vaccinating chickens against salmonela over a decade ago. What happened? Did the wingnuts decide safe chickens were roo dangerous?
23 Hmeyeres: you boil your eggs 20 minutes?!?!? Must be like hockie pucks. The bacteria is killed at 160 degrees farenheit. Boiling takes them to 212. If you find the egg yolks are green, that’s because they are overcooked. Cooking them that long must make them easier to peel. Hard to damage the rubber beneath the shell.
Besides, I like a little salmonella now and then. Just to keep things running, you know?
Salmonella is difficult to kill with cooking. Conversely cooks are regularly killed by salmonella.
#24, HMeyers
Uh … “prior” = “prions”.
Did I do a post-FAIL? Yes.
Where is the damn edit button when I need it!
Don’t sweat it. That was prior to being a prion. If it was a can of paint you would pryoff not pryon.
But as any parent of an infant can tell you, crap happens.