The U.S. Food and Drug Administration, along with the Centers for Disease Control and Prevention (CDC), are investigating a multistate outbreak of salmonella-related illness linked to eggs from Gravel Ridge Farms. (Here’s everything you need to know about that dangerous bacteria.)
The good news is that Gravel Ridge has taken its cage-free, large eggs off the shelf at grocery stores. The not-so-good news is that 14 people are already sick and the Gravel Ridge eggs are still in many people’s refrigerators.
What Eggs Are Affected?
On September 10, 2018, the FDA announced that a salmonella outbreak was linked to eggs from one place: Gravel Ridge Farms in Cullman, Alabama. The contaminated eggs have been sold in restaurants and grocery stores throughout Birmingham, Huntsville and Tuscaloosa, Alabama; Atlanta, Georgia; and Tennessee.
Gravel Ridge Farms owners responded with a voluntary recall of its cage-free, large eggs dating back to June 25, 2018. That leaves several months’ worth of recalled eggs that could potentially be in circulation.
How to See If Your Eggs Have Been Recalled
To check the cage-free, large eggs in your refrigerator, here’s what to look for:
- use-by dates ranging from July 25 through October 3
- packaging code 7-06970-38444-6
- carton sizes of one dozen and two-and-a-half dozen
The FDA has advised consumers to throw out Gravel Ridge Farms eggs, regardless of what date is stamped on the package.
Even if you don’t have a receipt or other proof of purchase, you can take a photo of the egg carton and request a refund from the grocery store where you purchased them. You can also exchange the eggs for a fresh carton from another producer.
What Happens Next
The FDA will keep us updated about its investigation into what caused the multi-state salmonella outbreak. For now, please check your refrigerators for Gravel Ridge Farms eggs, and use the FDA’s food safety tips to avoid salmonella poisoning:
- Wash hands, utensils and surfaces with hot, soapy water before and after handling raw eggs
- Cook eggs until both the yolk and the white are firm
- Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
Look out for 8 signs of food poisoning and talk to your health care provider with questions.