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Iowa Poultry Association releases statement on the recall of eggs

The Iowa Poultry Association has issued a statement regarding the voluntary recall of eggs produced by two egg-laying operations in Iowa.

For more on the recall:

Statement The Iowa Poultry Association:
The Iowa Poultry Association wants consumers to understand that we appreciate their concerns and questions relative to the current voluntary recall of eggs. Our egg farmers understand that consumers expect and require a safe, wholesome food.  We accept that calling.
Our egg farmers understand that consumers expect and require a safe, wholesome food.  We accept that calling.
The two farms involved have voluntarily participated in the recall due to the potential of Salmonella contamination.  This is an on-going investigation and once a conclusion is reached, we can determine what can be learned. 
Consumers who are concerned about eggs they have purchased should look for the plant number and Julian dates described on the FDA website (www.fda.gov) or the Egg Safety Center (www.eggsafety.org). Dates and codes can be found stamped on the end of egg cartons as shown on the FDA website.  If you have any of these cartons, contact the store at which they were purchased.
Salmonella in eggs typically is a rare occurrence.  During the 92-day recall notice (Julian dates 136-228) approximately 17.5 billion eggs were produced by farms around the country.  With the recall of approximately 550 million eggs, this represents approximately 3% of the total quantity of eggs produced during that 3-month period.  However, according to the Salmonella Risk Assessment, the risk associated with finding even one contaminated egg is 1 in 20,000 eggs.
As with any food source, safe handling and thorough cooking of eggs is key.  The Center for Disease Control (CDC) and the Food and Drug Administration (FDA) both say that thoroughly cooked eggs are thoroughly safe eggs.  Consumers should know that Salmonella is destroyed by the heat of proper cooking.  Eggs should be cooked until the whites and yolks are firm.  For dishes containing eggs, the internal temperature should reach 160 degrees Fahrenheit.
Related website:iowapoultry.com


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