Nationwide Egg Recall
of DQA 10-022 (PDF, 51 KB)
Nationwide Egg Recall
The U.S. Food and Drug Administration (FDA) has recently reported an
"URGENT Nationwide Egg Recall - Eggs in Their Shells May Put Consumers
at Risk for Salmonella"(FDA News Release, August 19, 2010).
Epidemiological outbreak data repeatedly identify five major risk factors
related to employee behaviors and preparation practices in retail and food
service establishments as contributing to foodborne illness:
- Improper holding temperatures
- Inadequate cooking, such as undercooking raw shell eggs
- Contaminated equipment
- Food from unsafe sources
- Poor personal hygiene
Food borne illness is a serious health issue for all persons, but persons
who are elderly, have weakened immune systems, or suffer from chronic
disease such as diabetes are at a higher risk of severe illness due to
Salmonella Enteritidis. The FDA 2009 Food Code defines "highly
susceptible populations" as persons who are more likely than other
people in the general population to experience foodborne disease because
- Immunocompromised; preschool children, or older adults; and
- Obtaining FOOD at a facility that provides services such as
custodial care, health care, or assisted living, a child or adult
day care center, kidney dialysis center, hospital or nursing home,
or nutritional or socialization services such as a senior center.
These individuals are most at risk for getting Salmonella Enteritidis.
"The infection may spread from the intestines to the blood stream, and
then to other body sites and can cause death unless the person is treated
promptly with antibiotics (http://www.cdc.gov/Features/SalmonellaEggs/).
The symptoms of Salmonella Enteritidis include diarrhea, fever, nausea,
vomiting, abdominal pain, and headaches. These symptoms can vary in both
severity and onset.
Food service operations in health care and community settings must guard
against outbreaks of foodborne illness. Measures must be in place to protect
residents, clients and patients living in health care and community
- Under no circumstances should raw eggs be served.
- In facilities with "highly susceptible" populations,
pasteurized egg products or pasteurized in-shell eggs must be used in
place of pooled eggs or raw or undercooked eggs. (Using unpasteurized,
shell eggs to prepare undercooked eggs for eating increases the risk of
a highly susceptible population being infected with Salmonella
Enteritidis which could lead to a life-threatening illness.)
- Eggs and egg-containing foods must be refrigerated at temperatures of
41o or below or kept hot at 135o F or higher.
- Do not keep eggs warm or at room temperature at any time.
- Never accept cracked or broken raw shell eggs. Discard any cracked
- Unpasteurized eggs must be thoroughly cooked so that the yolk and
white are solid.
- Do not accept or use eggs that have passed their
"expiration," "sell by" or "use by date."
- Review procedures to prevent cross-contamination between raw eggs or
foods containing raw eggs; including with hands, surfaces, utensils and
- Wash hands and wash, rinse and sanitize cooking utensils and food
preparation surfaces with appropriate chemical sanitizer after contact
with raw eggs.
Eggs are not the only source of Salmonella Enteritidis. Other foods
implicated in Salmonella Enteritidis outbreaks include meats and meat
products, poultry, and combination foods, (i.e., salads) that contain the
previously mentioned food products. Food handlers and others who are
infected with the bacterium can also spread Salmonella Enteritidis. Food
service employees need to comply with meeting reporting requirements and
informing their manager if they are experiencing vomiting, diarrhea,
jaundice, and/or sore throat with fever.
Food service employees need to be educated about effective food safety,
including purchasing, storing and handling foods properly, cooking foods to
proper temperatures, using effective hand washing practices, keeping food
contact surfaces clean and sanitized, preventing cross-contamination, signs
and symptoms of illness whether at home or at work, and review sick employee
responsibilities in foodservice (FDA 2009 Food Code).
Facilities/institutions also have a responsibility to help residents and
visitors understand safe food handling practices.
An online source by the Centers for Disease Control and Prevention (CDC)
- "Tips to Reduce Your Risk of Salmonella from Eggs." can be
accessed at: http://www.cdc.gov/Features/SalmonellaEggs/.
To monitor the status of this egg recall, updates are available at: http://www.fda.gov/Food/NewsEvents/WhatsNewinFood/ucm223536.htm
If you have any questions, please call Vickie Bergquist, Dietary Services
Consultant, Division of Quality Assurance at (920) 983-3184.
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March 20, 2013