Area grocers: no recalled eggs here

Unless you've been doing your grocery shopping infar-away states recently, you probably have nothing to be unusually concerned about regarding the recent salmonella scare and associated egg recall.

            Area grocers are quick to point out that the eggs they stock are not part of the bacteria outbreak that has led to an estimated 2,000 illnesses associated by the U.S. Department of Agriculture with tainted eggs. A quick check of grocers' shelves confirms, the brands they stock are not named on either the original or the expanded national recall lists.

            The recall was prompted by Salmonella enteritidis contamination. The bacteria can cause fever, diarrhea, vomiting, abdominal pain and nausea. The 2,000 illnesses reported between May and July is about 1,300 more than usual. No deaths have been reported.

            Eggs from the two Iowa companies, Hillandale Farms of Iowa, Inc. and Wright County Eggs, involved in the recent recall have not been found in North Carolina, according to the N.C. Department of Agriculture and Consumer Sciences. There have been suspicions, however; The Associated Press reported last week that a cluster of about 80 illnesses in April were linked to meringue-containing chocolate pie and banana pudding served at a Durham barbecue restaurant.

            The state agriculture department has been checking distribution channels and working with the U.S. Food and Drug Administration, Brian Long, a spokesman for the department, told the Winston-Salem Journal. 

            "So far we have not found any evidence of any recalled eggs in North Carolina," Long said. "We are continuing to check, but so far we haven't found anything."

            The Marion branches of Bi-Lo, Food Lion, Ingles and Grocery Outlet all have signs posted stating that the eggs in stock are not part of the recall. Food Lion's sign, posted on the egg shelf, adds that the company "encourages customers to follow safe handling and cooking procedures."

            That, in a nutshell, means thoroughly cooking your eggs.  

            On Thursday, The McDowell News spoke with grocery shoppers Ruben M. Nelson and Helen Bevis. Nelson expressed a preference for "sunny side up" eggs; Bevis for "over easy." Nelson said the recent bacterial outbreak might be related to modern poultry farming practices.

            "What they feed them these days, that could be a part of it," he said. Growth hormones, preservatives, and the like are things not found on farms of decades past, he explained, and he recalled a healthier generation.

            "Back in the '30s and '40s you never heard of cancer," he said.

            Nevertheless, Nelson said he doesn't pay the extra dollar for organic and free-range eggs. He shops price, comparing one store's prices to another, buys lots of eggs and keeps them refrigerated.      

            The Egg Safety Center (ESC), of the United Egg Producers, says the outbreak and recall involve "less than one percent of all U.S. eggs." The organization's Web site estimates that about one in 20,000 eggs might contain salmonella bacteria at any given time. It states that the "average" consumer might encounter a tainted egg "once every 84 years. 

            When cooking eggs, it might be best to assume there are bacteria present. The ESC recommends thoroughly cooking. "Adequate cooking brings eggs and other foods to a temperature high enough to destroy bacteria that might be present," the Web site states.

            The Centers for Disease Control warns that those who enjoy runny, partially-cooked eggs are at greater risk of salmonella infection. Cooking reduces the number of bacteria present in an egg; however, an egg with a runny yolk still poses a greater risk than a completely cooked egg. Undercooked egg whites and yolks have been associated with outbreaks of Salmonella Enteritidis infections. Both should be consumed promptly and not be kept warm or at room temperature for more than 2 hours.

            Want to be extra certain? The CDC offers these specific perparation guidelines:

            Egg white coagulates between 144- and 149 degrees. Plain whole eggs without added ingredients are pasteurized, but not cooked, by bringing them to 140  degrees and maintaining that temperature for 3 1/2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145 degrees for 15 seconds.

            If the eggs are to be used in a recipe with other food items, dilute the eggs with liquid or other ingredients, such as milk, or sugar (at least ¼ cup liquid or sugar per egg as in custard) and cook the egg mixture to 160°F, which will destroy harmful bacteria in a few seconds. Adequate cooking brings eggs and other foods to a temperature high enough to destroy bacteria that might be present.