A massive recall of more than 228 million Wright County shell eggs has been initiatied nationwide due to a potential Salmonella outbreak that has made hundreds sick since June.

In June and July, more than 200 cases were reported weekly – four times the normal amount – with illnesses in California, Minnesota, and Colorado linked to the eggs.

State and local partners are also investigating human Salmonella infections in Arizona, Connecticut, Massachusetts, Maryland, North Carolina, Nevada, Oregon, Pennsylvania, Tennessee and Texas.

Eggs affected by the recall were distributed to food wholesalers, distribution centers, and foodservice companies in California, Illinois, Missouri, Colorado, Nebraska, Minnesota, Wisconsin, and Iowa. These companies distribute nationwide.

Wright County eggs are packaged under the brand names: Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps. The eggs are packed in 6, 12, and 18-egg cartons with Julian dates ranging from 136 to 225 and plant numbers 1026, 1413 and 1946. The dates and codes can be found stamped on the end of the egg carton. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1946 223.

Wright County Egg is fully cooperating with FDA’s investigation by undertaking this voluntary recall.

“Our primary concern is keeping Salmonella out of the food supply and away from consumers,” a statement from Wright County Egg said.

“As a precautionary measure, Wright County Egg also has decided to divert its existing inventory of shell eggs to a breaker, where they will be pasteurized to kill any Salmonella bacteria present.”

Consumers who believe they may have purchased these shell eggs should not eat them but should return them to the store where they were purchased for a full refund. Other egg products produced by Wright County Eggs are not affected.

What is Salmonella?
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.
How do I know if I’m infected with Salmonella?
A person infected with Salmonella usually has fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts 4 to 7 days, and most persons recover without antibiotic treatment. However, the diarrhea can be severe, and the person may be ill enough to require hospitalization.

In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis or arthritis.

How can I limit my exposure to Salmonella?

• Keep eggs refrigerated at or below 45 degrees.
• Discard cracked or dirty eggs.
• Wash your hands, all cooking utensils, and all food preparation surfaces with soap and water after contact with raw eggs.
• Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
• Do not keep eggs warm or at room temperature for more than 2 hours.
• Refrigerate unused or leftover egg-containing foods promptly.
• Avoid eating raw eggs.
• Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
• Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.