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The Department of State Health Services is advising consumers not to eat Wright County Eggs because they may be contaminated with Salmonella Enteritidis, bacteria that may cause serious health problems.

On Aug. 13 Wright County Egg company issued a voluntary recall on eggs from its facility in Galt, Iowa. Wright County eggs are shipped to Texas by way of one or more intermediary distributors. Wright County Eggs are packaged under various brand names. A complete list can be found at the FDA website: http://www.fda.gov/Safety/Recalls/default.htm

DSHS and local health departments are collaborating with the Centers for Disease Control and Prevention, the US Food and Drug Administration and public health officials in many states to investigate Salmonella Enteritidis infections, a foodborne diarrheal illness. Some of these cases may be associated with Wright County Egg Company that distributes eggs nationally.

Since mid-May there have been more than 150 Salmonella Enteritidis infections in more than 40 counties throughout the state. Investigation is ongoing to determine if Wright County Egg products are linked to the illnesses. DSHS and local health departments are working to identify specific retailers that may sell Wright County Farm eggs. No Texas farm produced eggs have been implicated in this outbreak.

Consumers who believe they may have purchased the recalled shell eggs should not eat them and should discard the eggs. Restaurants should use pasteurized eggs in recipes where the egg may not be cooked thoroughly such as Hollandaise sauce or Caesar salad dressing.

A person infected with Salmonella Enteritidis usually has fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage and lasting 4 to 7 days. In the elderly, infants, and those with impaired immune systems more serious illness or even death may occur.

A consumer’s best protection against Salmonellosis is safe food handling and cooking. Ways to avoid Salmonellosis from eggs include: Prevent cross-contamination.

· Keep raw eggs, meat, poultry, and seafood separate from other foods.

· Use a different cutting board for meat, poultry, and seafood items, if possible.

· Wash hands, cutting boards, dishes, utensils, and counter tops with hot, soapy water after contact with raw eggs, meat, poultry, or seafood.

· Do not place cooked food on a plate that held raw meat, poultry, or seafood.