According to the latest reports from the Food and Drug Administration (FDA), nearly 100 people in 17 states have become ill due to a salmonella outbreak linked to recalled eggs. The symptoms have been reported between November 21 and June 30, generating concern in various parts of the country.

The eggs in question, produced by Midwest Poultry Services, were distributed to Texas farms and recalled between June 6 and July 3. These were sold under various brands, and have expiration dates between July 20 and August 17, NBC News reported.

They report that researchers have determined that shell eggs recalled by Midwest Poultry Services are a likely source of the germ. Establishments that received the eggs include Kroger stores in Texas and Louisiana, as well as Brookshire Grocery stores in Texas, Oklahoma, Arkansas, Louisiana, New Mexico and Mississippi.

Investigations in progress

Samples taken by Midwest Poultry from farms in Texas tested positive for salmonella. The analyzes have made it possible to verify that some strains of the bacteria coincide with those related to this outbreak.

Consumers are urged to check their refrigerators for the recalled eggs. It is advisable to throw them away or return them to stores for a refund.

Symptoms of salmonella poisoning include diarrhea, fever, severe vomiting, and stomach cramps. While most people recover within a week, there is a greater risk for young children and the elderly, who may require hospitalization.

Safety Tips for Consumers

To avoid salmonella, consumers should maintain good hygiene, separate raw and cooked foods, cook foods thoroughly, and promptly refrigerate perishables, especially those containing eggs, meat, poultry, or dairy.

Practical tips

Egg case

Eggs are a common source of risk, so it is best to keep them refrigerated, do not wash them before storing them, and do not use the shell to separate whites and yolks. If you make homemade mayonnaise or egg sauces, consume them soon and keep them refrigerated.

simple rule

Think of four steps: clean, separate, cook and refrigerate. This routine greatly reduces the probability of getting sick from salmonella.

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