The Food and Drug Administration (FDA) has upgraded the recall of salmonella-linked eggs from Wisconsin-based Milo’s Poultry Farms to Class I, which has the most potential for harm.
According to the FDA, a class I recall involves a product that has reasonable potential for “serious adverse health consequences or death,” if used or consumed.
The recall classification was updated Sept. 30. As of the latest information from last month, there have been 65 infections in nine states that originated from the Wisconsin farm.
The Wisconsin Department of Health Services has said among those infected were 42 people in the state. The eggs were sold through retail stores in Wisconsin, Michigan, and Illinois, according to the FDA.
“The recall includes all egg types such as conventional cage-free, organic, and non-GMO, carton sizes, and expiration dates in containers labeled with ‘Milo’s Poultry Farms’ or ‘Tony’s Fresh Market,” the Wisconsin health agency said in a Sept. 6 statement.
They said anyone in possession should immediately throw them away.
“Anyone who purchased the recalled eggs is advised to not eat them or cook with them and to throw them away. Restaurants should not sell or serve recalled eggs,” they said.
Infections were recorded in Wisconsin, Michigan, Illinois, Iowa, Minnesota, Colorado, Utah, California, and Virginia as of Sept. 6.
The agency said of the 65 infections, 63 people had information available about their infection, which showed 24 of the victims had been hospitalized and there were no reported deaths.
The agency cautioned that the true number of cases related to the outbreak is likely much higher and potentially includes additional states, as people who recover without being tested aren’t counted. It takes roughly 3 to 4 weeks to determine if an infection in a sick person is related to an outbreak, according to the CDC.
Symptoms include abdominal pain, diarrhea, fever, and vomiting, which can last several days.
A Million Infections Each Year
In July, the U.S. Department of Agriculture announced a new policy to prevent salmonella infections in raw poultry products, which included regulations for poultry companies to keep salmonella levels under a certain threshold. They also require testing for six bacteria related to the infection, three from chicken and three from turkeys.
“Far too many consumers become sick from poultry contaminated with Salmonella, and today’s announcement marks a historic step forward to combat this threat,” said Agriculture Secretary Tom Vilsack in a statement.
Referencing CDC numbers, they said there are more than 1 million salmonella infections in humans each year.
The department’s Food Safe and Inspection Service estimates there are 125,000 chicken-associated and 43,000 turkey-associated foodborne salmonella illnesses per year.