Processed Egg Products Recalled Due to Possible Salmonella Contamination

Nutriom LLC — a Lacey, Wash.-based business— is recalling approximately 226,710 pounds of processed egg products that may be contaminated with Salmonella, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service.  

The dried egg products were produced between Feb. 28, 2013, and Feb. 8, 2014, and bear the establishment number “INSPECTED EGG PRODUCTS PLANT 21493G” inside the USDA Mark of Inspection, according to a Kane County Health Department press release. 

These products were shipped nationwide and to U.S. military installations in the United States and abroad, as well as to Canada. FSIS and the company have received no reports of illnesses due to consumption of these products. 

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. 

The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. 

Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness.

Individuals concerned about an illness should contact their health care provider. A list of products included in this recall, as well as those found in other recalls, is posted on the FSIS website.  

FSIS advises all consumers to safely prepare and consume egg products that have been cooked to a temperature of 160° F. The only way to confirm that egg products are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature. 

Visit the USDA's Safe Minimum Internal Temperature Chart for more information. 

Source: Kane County Health Department press release