A salmonella outbreak linked to contaminated eggs has sickened at least 63 people across seven U.S. states, according to a public health alert issued by the Centers for Disease Control and Prevention (CDC) this weekend. The outbreak has sparked concerns over food safety and prompted investigations into the source of the contaminated eggs.
Affected states include California, Texas, Arizona, Colorado, Nevada, New Mexico, and Utah, where clusters of infections have been reported in recent weeks. Health officials believe the true number of infections is likely higher, as many people recover without medical treatment and are not tested.
Source Traced to Egg Supplier
Preliminary investigations by the CDC and the U.S. Department of Agriculture (USDA) have traced the contamination to a large commercial egg producer, whose name has not yet been released pending further inquiry. Samples taken from packaging facilities and distribution centers tested positive for the salmonella bacteria, prompting recalls in several regions.
Consumers are being urged to check their egg cartons for recall information and to discard any eggs matching the affected lot numbers. Retailers in the impacted states have been instructed to pull the products from their shelves.
“We are working closely with local health departments and the food industry to contain the spread and identify all affected batches,” said Dr. Lauren Hutchinson, a CDC foodborne illness expert. “Preventing further illness is our top priority.”
Symptoms and Health Risks
Salmonella infection typically causes symptoms such as diarrhea, fever, abdominal cramps, and vomiting within six hours to six days of consuming contaminated food. While most healthy adults recover without treatment, the illness can be severe or even life-threatening for infants, the elderly, and individuals with weakened immune systems.
Of the 63 confirmed cases, at least 18 people have been hospitalized. No deaths have been reported at this time.
Public Safety Measures
Health officials recommend thorough cooking of eggs to an internal temperature of 160°F (71°C), washing hands after handling raw eggs, and avoiding consumption of raw or undercooked egg products such as homemade mayonnaise or cookie dough.
The CDC also advises consumers to regularly clean surfaces and utensils that come into contact with raw eggs to prevent cross-contamination.
Broader Food Safety Implications
This outbreak is a stark reminder of the ongoing vulnerabilities in the food supply chain. Though foodborne illnesses have declined over the past decade due to improved regulation and safety protocols, large-scale outbreaks remain a persistent challenge.
Consumer advocacy groups are now calling for increased inspections of egg production facilities and more transparent labeling practices to enhance traceability in future incidents.
Next Steps
Federal authorities are continuing to test samples from multiple farms and distribution centers. Additional recalls may follow as investigations progress. The CDC is expected to update the public as more information becomes available, including details on the brand and packaging of the affected eggs.
In the meantime, consumers are urged to remain vigilant and practice safe food handling, particularly when preparing eggs and other raw animal products.
Swifteradio.com
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