A breakfast classic is under fire because nearly 95 people across 14 states have fallen ill from a salmonella outbreak linked to eggs, with 18 ending up in hospital beds. Country Eggs, based in Lucerne Valley, California, has recalled its large brown cage-free “sunshine yolks” and “omega-3 golden yolks” eggs. The recall covers products sold in California and Nevada between June 16 and July 9, with sell-by dates between July 1 and September 18. Most of the cases have been reported in California, 73 of the 95 infections, but illnesses have popped up as far away as Minnesota and New York. According to the reports, the reported cases are likely “just the tip of the iceberg”. Why? Because only about one in 30 salmonella infections are officially diagnosed. Many people never see a doctor for food poisoning, and even fewer get tested. If 95 cases are confirmed, there are likely hundreds more lurking under the radar.What Is Salmonella?Salmonella is a harmful bacterium that enters the body through undercooked eggs or meat and can cause infection in the digestive system. Typical symptoms include diarrhoea, fever, and stomach cramps that can show up anywhere between six hours and six days after eating contaminated food. Most people recover in four to seven days, but severe cases can spiral into hospital visits, especially for young children, older adults, or people with weakened immune systems.Also Read: 1,500-Yr-Old Mystery Unearthed: DNA Study Reveals Cause of the Justinian Plague, World’s First PandemicEarlier this year, another egg-related salmonella outbreak sickened 134 people, hospitalised 38, and claimed one life. Eggs are clearly proving to be repeat offenders, which raises a bigger concern: are we doing enough to track foodborne illnesses?Recently, federal health officials scaled back operations of FoodNet, the system that monitors outbreaks across 10 states. Instead of tracking eight bacteria, FoodNet is now down to just two — salmonella and a type of E. coli. Reports warn that this could make spotting emerging outbreaks slower and communication with the public more difficult. Should You Bin Your Breakfast?If you live in California or Nevada, double-check your egg cartons immediately. And if you have already tossed the packaging, you might never know if your eggs are part of the recall. Reports suggest that if you are in a high-risk group, under 5, over 65, or managing a condition like heart disease, it may be safer to just discard them. After all, it only takes a few bites to get sick.A few smart moves can keep salmonella at bay:Cook it through: Runny yolks may look Instagram-worthy, but firm yolks are safer. Chicken should hit 165°F, beef and pork 145°F. Use a food thermometer if you are not sure.Wash up: Soap, hot water, and elbow grease every time you touch raw eggs or meat and on all surfaces that came in contact with them.Chill quickly: Refrigerate eggs and other perishables within two hours (one hour if it’s sweltering outside). Salmonella thrives in the heat.Consider pasteurised: Pasteurised eggs undergo a gentle heating process that kills bacteria without cooking the egg. If you can find them, they’re a safer bet for recipes that use raw eggs.
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