National salmonella recall affects eggs distributed to northern Michigan

• Tweet
• 

Some eggs in the national salmonella recall were distributed to Northern Michigan, the Michigan Department of Agriculture announced Tuesday.

Jennifer Holton, public information officer for the MD, said eggs produced in the state are not part of the problem. All contaminated product has been traced back to two farms, Wright County Egg and Hillandale Farms, both in Iowa.

“We have received confirmation that contaminated eggs were traced in the Upper Peninsula and Northern Michigan,” Holton said.

Holton said concerned shoppers should ask local grocers and restaurants where they purchased their eggs. She also recommended consumers information websites such as foodsafety.gov and eggsafety.org.

“Cook your eggs well,” Holton said. “If you make scrambled eggs, make sure they’re not runny, cook until eggs and whites are firm.”

The Food and Drug Administration is leading a national investigation for the contamination.

As of Wednesday, 2,403 cases of salmonella have been reported since May, according to the Centers for Disease Control and Prevention.

Salmonella causes fever, abdominal cramps and diarrhea once contaminated eggs are consumed, with symptoms appearing 12 to 72 hours after consumption. Often symptoms disappear after 4-7 days and many can recover without antibiotics, however hospitalization is sometimes required.

Ric’s Food Center, 705 S. Mission St., has seen an increase in their egg prices — an additional 40 to 50 cents more per dozen eggs, though none of their eggs were contaminated.

The grocer’s Dairy Manager, Tim Murphy, said the price of eggs differs between ten and twenty cents about every two weeks. The current price increase is unusually high and he expects to see even higher egg prices in the coming weeks.

The eggs from the grocer are supplied by Maceri Produce, who receive their product from Vande Bunte eggs, who sent Ric’s a letter stating they are salmonella-free.

Tim Vande Bunte, president of Vande Bunte Eggs said he is unsure of Iowa’s health practices but stringent rodent and fly control are important in egg cultivation as both are carriers of salmonella.

Holton said several “egg basics” important for egg safety include washing hands before and after handling and cooking eggs well with a food thermometer to ensure the item’s temperature reaches 158 degrees.

“I know that it’s loosely managed in those areas,” Vande Bunte said. “Our refrigeration is five degrees cooler than what is required by law, it’s crucial to keep eggs refrigerated properly.”