Egg Recalls

Have the egg-related Salmonella outbreak (more than 1900 illnesses) and the massive August 2010 recall (more than 500 million eggs) left questions in your mind about egg safety? Safest Choice™ Pasteurized Eggs are always safe because we eliminate the Salmonella inside. Here's what you need to know!

Were Safest Choice™ Pasteurized Eggs involved in the recall?

No. The recalled eggs are not pasteurized and were produced by Wright County Egg Farm Galt, Iowa.

Did Safest Choice™ purchase eggs from the affected farm?

No. However, even if we had, the pasteurization process would have eliminated the risk of Salmonella.

Will this happen again on other farms?

Probably. When the FDA recently enacted new farm regulations for testing for Salmonella, the industry and the FDA knew it would only be a matter of time before one or more farms would test positive. This is because Salmonella is commonly found in farm animals and hens are capable of passing the Salmonella through their ovaries into the inside of their eggs.

Does the industry feel this will ever happen again?

We believe so. Unfortunately, while farms have put in place many best practices policies and procedures, the reality is that Mother Nature has the upper hand when it comes to Salmonella.  You can't see, taste or smell Salmonella.  The only method is through good farm controls, actual product testing or waiting for someone to get sick and the latter is an unacceptable option.

Does it matter if my eggs are white, brown, organic, cage free, contain omega as to whether they could contain Salmonella?

No. While this recall found Salmonella in white eggs and not cage free, the last large recall on Salmonella by the FDA was on cage free organic brown eggs. Salmonella is usually spread to the feed or manure by the hen itself or 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. View a PDF about the epidemiology of Salmonella.

Does the New Egg Safety Rule help?

Yes, without this rule, millions of dangerous eggs would have been in America's kitchens. The Egg Safety Rule has some great protocols that will help reduce (but not eliminate) the incidence of Salmonella at farms and in the supply chain.  The rule, however, will take many years to become fully realized. 

What else besides the farm rule is being done to reduce Salmonella in the food industry?

The Egg Safety Rule was implemented to work with two other recommended best practices. Together, these initiatives—Farm Rule, Food Code, and Pasteurization—in full force, can reduce incidence and illnesses by greater than two-thirds. The increased use of egg pasteurization stops the Salmonella before it enters the supply chain.

Will recalls like this cause cost of eggs to change?

It is highly likely that a recall of this size will send the price of eggs up.  However, the price of pasteurized eggs will remain the same or become more affordable as the use increases.

Doesn't refrigerating eggs kill the Salmonella?

No, Salmonella is found inside of some eggs. Refrigeration does not kill the bacteria; however, it does help slow the growth of the bacteria. If an egg contains Salmonella it could double in dangerous bacteria count every 30 minutes at room temperatures.  Thus, eggs left out for long periods of time have even greater risk of causing more severe illness.

Are Safest Choice™ Pasteurized Eggs safe from Salmonella-related egg recalls?

Yes! Our patented, award-winning process is an industry farm to fork "best practice" and eliminates Salmonella in eggs before the eggs enters the food supply chain.

Why use pasteurized eggs at all?

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 eggs ensures you eliminate the egg-related Salmonella before it enters your kitchen.

Who uses pasteurized eggs?

Pasteurized eggs are used at many quick service and fast food restaurants. The best and safest option is to prepare breakfast sandwiches with fresh cracked egg without risking Salmonella.  Many of our nation's top hospitals would not think of using anything but a pasteurized egg, as they have many high risk guests and families on premises. Many hospitals, universities, schools, nursing homes, and fine restaurants choose pasteurized eggs to eliminate the risk of Salmonella.

What is the risk an egg I get could have Salmonella in it?

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 case of eggs within a grocery store. That is why egg cartons have an FDA warning on them. The risk is increased by improper handling, undercooking, serving raw or serving to individuals who can't fight off the bacteria. Additionally as noted in the case of a recall the risk in number of eggs could be much greater from a farm found to have Salmonella.

How many eggs are pasteurized?

We pasteurize more than 200 million Safest Choice™ eggs every year. These are eggs pasteurized while still in their shell and can be used just like the original egg, but without the Salmonella risk.

For more information please visit the FDA Salmonella Outbreak in Shell Eggs page and the CDC's update page on the Salmonella outbreak associated with eggs page.