The Missouri Department of Health and Senior Services reports Salmonella was found at an egg facility in Bonne Terre, Missouri. According to DHSS, they recently conducted a testing at the Good Earth Egg Company processing facility in Bonne Terre and received samples that indicated the presence of Salmonella bacteria. The facility was ordered to stay closed until it can be cleaned and re-sampled. DHSS urges anyone that gets eggs from the Good Earth Egg Company to fully cook their eggs to 165 degrees, avoid cross contamination of raw eggs with ready to eat foods and wash their hands after handling eggs. Symptoms of salmonella include diarrhea, vomiting, fever and/or stomach cramps. It usually develops within six to 72 hours after a consumer’s exposure to salmonella bacteria and generally lasts three to seven days. Salmonella bacteria can be transmitted from person to person. Some people who are infected may have no symptoms at all, but may still transmit the salmonella bacteria to others. The spread of salmonella from person to person may be avoided by careful hand washing with soap and water, particularly after using the restroom. Consumers who may have symptoms should go to a doctor. If salmonellosis is diagnosed, the local health department should be contacted to report the condition. (To sign up for a free subscription to Food Safety News, click here.)
The News Desk team at Food Safety News covers breaking developments, regulatory updates, recalls, and key topics shaping food safety today. These articles are produced collaboratively by our editorial staff.
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Farmers, Québon and Natrel brand milk products are being recalled in Canada because of the possible presence of pieces of glass.
The milk was distributed nationwide, according to the Canadian
