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We just found and returned two cartons that were in-scope for the egg recall. Here's the list of affected batches:
http://www.eggsafety.org/mediacenter...d-descriptions
http://www.eggsafety.org/mediacenter...d-descriptions
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That's quite a list. Thanks for posting. Our brand isn't on it.
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Big list to say the least!
The Farm Fresh brand we buy didn't have the plant numbers where ours come from. Thanks for posting the alert for us.Comment
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I find very mild amusement in so far as I do printing for one of the U.S.'s largest manufacturers of egg sorting, washing and packaging equipment. Michigan is not on the list.
If you really don't want to return them or waste them. Wash them off thoroughly and put them in a pan of water. Bring to boil for 10-12 minutes and enjoy your hard boiled eggs sans any live salmonella bacteria. Lets face it the salmonella bacteria is a fact of life it exists on and in lots of food products. I'll bet there is even a strain of it on some of the food in your refrigerator right now and more on at least one area in or around the major food prep area in your kitchen. I've had food poisoning via this pesky little bacteria before and it's no fun in fact about 72 hours of feeling like you got run over by a truck. It happened because I did not heat some leftovers from my refrigerator to a high enough heat for long enough. I now make sure I get things up to or over the correct temps to kill salmonella. This egg recall is mostly media hysteria and the lawyers trying to save a companies bacon in case to many stupid people can't figure out how to cook something to kill the bacteria that quite frankly are on everything.Last edited by sparkeyjames; 08-22-2010, 10:58 AM.Comment
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Sparkey brings up a good point;
Cooking the food properly. Heat destroys the bateria. But for the life of me, how does one eat RAW eggs?!
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Maybe I can talk my wife out of eating those Sunny side up eggs with the runny middles now... Ick.Please like and subscribe to my YouTube channel. Please check out and subscribe to my Workshop Blog.Comment
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I've read that the risk of getting a salmonella tainted egg in a salmonella endemic area is 1 in 10,000. Infection almost always occurs from food service areas where the eggs were stored in a relative warm spot in the cooler. This rarely happens in a home refridgerator. Compare this risk to the risk of dieing (dying? ... I'm dumber than a 5th grader) in an auto crash this year 1 in 5000 (I'm not sure of this stat though). The risk of being maimed is way higher. Well I'm not sure where to take this rant now so I going to stop now & google how to spell the situation of emminant (imenent ??) looming death ...Comment
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Yeah I think in Cobra the only thing he eats is half a piece of old pizza, after snipping it with a pair of scissors.Comment
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Here in Japan, mostly as a dip for sukiyaki, but as others have said, just cook your eggs well and you're good to go. Same goes for other poultry. I cook two turkeys each Christmas, and assume they have salmonella bacteria, but I just make sure the birds are cooked well.==========
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My friend the doctor used to tell me,
the chance of X happening (i.e. X=getting sick from Samonella, dying in a plane or car crash, complications from surgery, etc) may be 1 in Y (y= some remote chance, like 100, 1000, 10000, a million etc.) but if it happens to you, it's 100%.
Loring in Katy, TX USA
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