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Thursday, August 19, 2010

Bad Eggs Blamed For 26 S.F. Salmonella Cases -- But Yearly Tally Same as in 2009

Posted By on Thu, Aug 19, 2010 at 12:01 AM

click to enlarge Yep, it's a bad egg
  • Yep, it's a bad egg
Wednesday's massive recall of 380 million potentially tainted eggs -- more than one for every American -- likely induced more hurling of eggs than any past Halloween and more worries about salmonella than those of every turtle-owning parent of all-time.

Yes, you should dispose of suspect eggs. But it warrants mentioning that the number of salmonella cases recorded in San Francisco this year is no higher than last year's tally at this time.

Department of Public Health spokeswoman Eileen Shields notes that the city has recorded 26 cases of salmonella this year. Of those, 25 came between May 30 and June 30, and just one has occurred since -- on July 15.

While this is not an unusual number of cases, what is unusual is that they were all of the same strain -- indicating the origin is likely the tainted products from Wright County Egg of Galt, Iowa. The timing also indicates that the bad eggs were sent to San Francisco in May and June -- and the worst of it may be over on this side of the Bay.

Bad -- and racially insensitive -- egg...
  • Bad -- and racially insensitive -- egg...
If you're worried about whether you ingested bad eggs or have some sitting in your fridge, see this page from the Food and Drug Administration. Here are the most salient points:

Eggs are packaged under the following brand names: Lucerne, Albertson,

Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda,

Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps. Eggs are packed in

varying sizes of cartons (6-egg cartons, dozen egg cartons, 18-egg

cartons) with Julian dates ranging from 136 to 225 and plant numbers

1026, 1413 and 1946. Dates and codes can be found stamped on the end of

the egg carton. The plant number begins with the letter P and then the

number. The Julian date follows the plant number, for example: P-1946


Since salmonella can be fatal, consumers are advised to not take chances. That being said, however, properly cooking an egg will likely kill the salmonella virus. If any of the egg gets on your fingers, however -- then you could be exposed.

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About The Author

Joe Eskenazi

Joe Eskenazi

Joe Eskenazi was born in San Francisco, raised in the Bay Area, and attended U.C. Berkeley. He never left. "Your humble narrator" was a staff writer and columnist for SF Weekly from 2007 to 2015. He resides in the Excelsior with his wife, 4.3 miles from his birthplace and 5,474 from hers.


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