Egg Recall Q & A
Q & A on the 3/19/09 Egg Recall for General Audience
Q: Are Safest ChoiceTM pasteurized shell eggs involved in the recall?
A: No. The recalled eggs are not pasteurized and were produced by den Dulk Poultry Farms of Ripon, California and sold under a variety of names.
Q: Does Safest ChoiceTM purchase eggs from the affected farm?
A: No, but even if we did, it wouldn't matter as our eggs are pasteurized to eliminate the Salmonella risk.
Q: The news said the eggs with Salmonella were labeled organic? Are organic eggs the eggs that can have Salmonella?
A: No! With the exception of pasteurized eggs, ANY EGG can become infected by Salmonella. Livestock on any farm such as hens can contract Salmonella and then it is passed into the eggs through the hens ovaries. The hens become contaminated in a variety of ways from the environment. Usually spread from and to the feed or manure by flies or rodents, Salmonella can enter and cross contaminate any type of barn. All brands of eggs sold today run similar risks whether cage free, organic, omega-enhanced, etc. Unless the eggs are pasteurized they could pose a Salmonella risk.
Q. Doesn't refrigerating eggs kill the Salmonella?
A. No, Salmonella is found inside of some eggs. Refrigeration does not kill the bacteria however it acts to stop its continued growth. If an egg contains Salmonella it could double in dangerous bacterial count when left out at summer temperatures for even just a half hour. Thus eggs left out long periods of time have even greater risk of causing illness.
Q: Are Safest ChoiceTM eggs safe?
A: Yes! Our patented, award-winning process is an industry farm to fork “best practice” and eliminates Salmonella in shell eggs before it enters the food supply chain.
Q: Why use pasteurized eggs at all?
A: Use of pasteurized shell and pasteurized liquid eggs are a best practice, according to the FDA, FSIS/USDA, CDC the National Restaurant Association's ServSafe guidelines and other food safety experts. Use of pasteurized shell eggs ensures you STOP egg related Salmonella before it enters your kitchen.
Q: What's the risk of contracting Salmonella from an egg? How many eggs contain Salmonella?
A: According to the Center for Disease Control and Prevention (CDC), Salmonella illness, is responsible for 1.4 million illnesses, 15,000 hospitalizations and 400 deaths in the U.S. annually. The risk for contracting Salmonella is greatest for children under 10, pregnant women, those over 55 and individuals with compromised immune systems.
The CDC warns that eggs are estimated to be a root cause in approximately 75 percent of Salmonella incidences. The current egg related Salmonella risk is 1 in 10,000 or 1 egg in each pallet of eggs or one egg in a typical display within a grocery store. That is why egg cartons have a “warning” on them. The risk is increased by improper handling, undercooking, serving raw or serving to individuals who can't fight off the bacteria.
Q: How many eggs are pasteurized?
A: We are closing in on nearly 1 billion eggs since our inception. This year, we will pasteurize a record 200 million eggs. Through our process, eggs that could have been otherwise contaminated and led to dangerous outbreaks or illnesses, instead have entered the supply chain completely Salmonella free.
Q: How does the egg pasteurization process work?
A: Our egg pasteurization process is a patented, computer-monitored process that precisely controls the time and temperature of the eggs' immersion in massive water-filled vats. The one hour continuous bath carefully kills any bacteria and viruses that may have been passed to the egg from a contaminated hen, all the while preventing the egg from cooking or changing consistency. After pasteurization the eggs are coated with a food-grade wax to prevent contaminants from entering the eggs' pores and then are stamped with a red Circle P, a guarantee of pasteurization.
Q: What are the benefits of pasteurized eggs?
A: The pasteurization process eliminates the risk of Salmonella enteritidis (SE), the main egg-related salmonella bacteria and other viruses, as well as the spread of germs through cross-contamination in the kitchen. Additionally, pasteurization significantly extends the egg's shelf life and preserves the fresh taste.
Q: What is the difference between pasteurized eggs and irradiated eggs?
A: Both are processes designed to keep food safe. Irradiation, which involves radiation, is sometimes confused with pasteurized because it kills harmful bacteria while leaving the nutrition value of the food unchanged. However, the pasteurization process is an all natural, water process that uses time and temperature to destroy the salmonella bacteria not radiation.
Q: Why aren't eggs irradiated?
A: Irradiation causes an oxidation of the oils or fats in the yolk of the egg. The result is the egg becomes rancid quickly. This causes a change in the yolk's color, as well as gives the eggs a rank or offensive taste and smell not suitable for consumption.