Toast of Dilworth, the popular North Carolina restaurant linked to a Salmonella outbreak this past spring that sickened 10 people, is switching to pasteurized eggs.
The Charlotte restaurant has signed with the Davidson’s Safest Choice brand to provide the shell eggs.
Toast of Dilworth was sued in Mecklenburg Superior Court earlier this month by Charlotte resident Bryan McWherter, whose complaint alleges he suffered gastrointestinal injuries from a Salmonella infection caused by eggs he ate at the restaurant in April. Marler Clark, the food safety law firm that sponsors Food Safety News, represents McWherter.
“We want to ensure our customers that we have responded to food safety concerns in a way that eliminates the risk of foodborne illness from eggs, no matter how they are served,” says Robert Maynard, managing partner at Toast. “We now use Davidson’s Safest Choice pasteurized shell eggs to ensure we provide our customers with assurance they can order our eggs any style, and enjoy safe, great-tasting eggs.”
Maynard said there is a misconception that all eggs are pasteurized and the misunderstanding is putting people at risk. Davidson’s uses a hot water pasteurizing process to kill Salmonella bacteria.
The U.S. Food and Drug Administration estimates 2.3 million contaminated eggs enter the food supply annually. Salmonella is one of the leading causes of foodborne illness in the U.S.
Greg West, president of National Pasteurized Eggs, says pasteurized eggs offer restaurants and other institutions a safe, worry-free option.
Davidson’s Safe Choice pasteurized eggs are also cage-free and kosher. The brand is found in grocery stores and restaurants in 50 states, Mexico and Puerto Rico.