The Washington State Department of Agriculture warned this week that people stop eating any eggs produced by Daizen Farms of Burlington, Wa.
Photo by whatscookingamerica.net.
“The eggs were produced by hens that ate feed contaminated with rodent droppings. Laboratory testing confirms that the feed contained Salmonella,” said the WSDA.
Agency inspectors also said that they saw rodent droppings inside an egg-washing machine during use, and that the eggs on the farm were also packaged under unsanitary conditions.
The WSDA and the U.S. Food and Drug Administration cooperated on a joint investigation of Daizen Farms after becoming aware of heavy rodent activity during a recent routine FDA inspection.
To prevent exposure to the public, on March 8, 2012, the WSDA placed an embargo on the sale of all current eggs from the farm. The agency also placed embargoes on all future eggs produced from the farm.
Both agencies fear that the Salmonella-contaminated chicken feed increased the likelihood of the hens laying contaminated eggs.
Salmonella can exist both on the outside and inside of an egg that appears perfectly normal, according to the U.S. Centers for Disease Control and Prevention, which adds that, “The larger the number of Salmonella bacteria present in the egg, the more likely the egg is to cause illness.”
Public health officials – so far – haven’t linked anyone to becoming sick from the eggs, but consumers are being reminded to thoroughly cook all eggs, regardless of the source to reduce the risk of food borne illness.
Daizen Farm eggs are sold in 15-dozen flats and one-dozen consumer cartons. None of the egg packages contain any date. The WSDA warning applies to all eggs produced by Daizen Farms.
The boxes containing the 15-dozen egg flats are not marked with any branding or other identifying information, which is also a violation of state labeling requirements. These boxes are most frequently sold to independent Asian grocery stores and restaurants in Skagit, Snohomish, and King Counties.
The one-dozen egg consumer cartons are labeled with the Daizen branding. These consumer cartons are most frequently sold to customers directly from the farm.
The WSDA is suggesting that consumers who are concerned that they may have purchased Daizen eggs should ask the store where the eggs were purchased.
The CDC says that, “A person infected with Salmonella usually has a fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage.” The illness usually lasts four-to-seven days, and most people recover without antibiotic treatment. However, the diarrhea can be severe, and the person may be ill enough to require hospitalization.
The elderly, infants, and those with impaired immune systems may have a more severe illness. In these patients, the infection may spread from the intestines to the blood stream, and then to other parts of the body and can cause death unless the person is treated promptly with antibiotics.
The CDC also suggests that consumers take the following specific actions to reduce the risk of Salmonella infection from eggs, which are:
- Keep eggs refrigerated at ≤40° F (≤4° C) at all times. Buy eggs only from stores or other suppliers that keep them refrigerated.
- Discard cracked or dirty eggs.
- Wash hands and all food surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water after contact with raw eggs. Disinfect the food surfaces using a sanitizing agent, such as bleach, following label instructions.
- An egg should be thoroughly cooked until both the yolk and white are firm. Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 160°F (71°C).
- Do not keep eggs warm or at room temperature for more than 2 hours. Refrigerate unused or leftover egg-containing foods promptly.
- Avoid restaurant dishes made with raw or lightly cooked, unpasteurized eggs.
- Consumption of raw or undercooked eggs should be avoided, especially by young children, the elderly, and people with weakened immune systems or debilitating illnesses.
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