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What’s happening in the United States?
- 550 million eggs are linked to an outbreak of Salmonella enteritidis, which has sickened more than 1,400 people in several states in the US.
- According to the US Food and Drug Administration (FDA), the Salmonella cases are linked to shell eggs from two major egg producers in Iowa.
- No deaths have been reported, but Salmonella outbreaks nation-wide in the US have increased fourfold since May.
- The FDA is conducting an extensive investigation at the Iowa companies, including sampling, a review of records and a search for potential sources of contamination such as feed.
- Egg producers in Iowa are cooperating fully in the investigation and the eggs are being diverted to a breaker for pasteurization.
What is Salmonella enteritidis (SE)?
- Salmonella enteritidis is a bacterium that causes foodborne illness.
- People infected with Salmonella enteritidis usually have symptoms that include fever, diarrhea, vomiting and abdominal pain that generally start within 12 to 72 hours after they’ve consumed infected food. The sickness usually lasts four to seven days, and can be fatal.
- Severe infections are possible if salmonella spreads from the intestines to the bloodstream. Infants, the elderly, pregnant women and people with weaker immune systems are more susceptible, and antibiotics may be needed.
Have Manitoba eggs ever been linked to Salmonella enteritidis?
- According to the Canadian Food Inspection Agency, to date there has never been a reported case of human illness in Manitoba resulting from Salmonella entertidis in eggs.
Where do Manitoba eggs come from?
- 99% of the eggs available on local grocery store shelves and served in hotels and restaurants in Manitoba displaying the Canada Grade ‘A’ symbol, are produced right here in Manitoba by one of 171 regulated egg farmers.
What industry safeguards are in place?
- All regulated egg farmers in Manitoba must adhere to a Quality Assurance Program which became mandatory as of April 1, 2010.
- This QA program requires egg farmers to be Part 3 certified in on-farm Start Clean-Stay Clean ™ food safety. Farms are regularly tested and inspected.
- Egg grading stations in Manitoba are federally registered and subject to federal regulations and regular inspections.
What role can consumers play in ensuring food safety in the home?
- Purchase only Canada Grade ‘A’ eggs which have been kept under refrigeration.
- Eggs should be stored in their original carton in the refrigerator at home.
- Eggs should be used within the ‘Best Before’ date, which is stamped on the end of the carton. This date represents the length of time eggs will maintain their Grade ‘A’ quality, which includes a clean shell with no visible cracks, a firm yolk, thick white and a small air cell.
- Wash hands with warm, soapy water before and after any food preparation.
- Serve eggs and egg-rich foods immediately after cooking or refrigerate and serve within three to four days.
- Avoid cross contamination by washing cutting boards with hot, soapy water in between food preparation.
For more information, please visit the Canadian Food Inspection Agency's website here.
For more 'Frequently Asked Questions,' please refer to Egg Farmers of Canada's FAQ sheet.
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