Eggs Recall Expanding: Another Eggs Distributor Has Recalled Eggs, Based on Salmonella Fears | CDC Estimates 100s of Americans Have Been Sickened by Contaminated Eggs

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Thoroughly cooking eggs kills salmonella bacteria within, but there is still risk of cross-contamination if a food preparer doesn't properly wash kitchen utensils, such as whisks or spatulas, that came into contact with the raw eggs. Undercooked food also leaves the consumer at risk of infection.

Salmonella, which is generally contracted from contaminated poultry, meat, eggs, or water, affects the intestinal tract.

Symptoms include diarrhea, fever and abdominal cramps, which typically begin within 12 to 72 hours, according to the CDC. Vomiting, chills, headache and muscle pains also may occur, according to the Mayo Clinic. These symptoms last about four to seven days, and then go away without specific treatment in healthy people. Antidiarrheal medications may help with cramps, but they may also prolong the diarrhea, the Mayo Clinic said.

The elderly, infants, and people with impaired immune systems are at heightened risk for developing a more serious illness because of salmonella, the CDC said. Some people can develop life-threatening complications if the infection spreads beyond the intestines.

Chickens can pass the bacteria to eggs because the eggs leave hens through the same passageway as feces, according to the U.S. Department of Agriculture's Food Safety and Inspection Service. Alternatively, bacteria in the hen's ovary or oviduct can get to the egg before the shell forms around it, FSIS said.

After the uptick in salmonella infections, the CDC and the FDA traced the source and determined it was most likely eggs from Wright County Egg. The company says it is working to determine how the shell eggs are being contaminated.

"Wright County Egg is fully cooperating with FDA's investigation by undertaking this voluntary recall," the company said in a statement. "Our primary concern is keeping salmonella out of the food supply and away from consumers. As a precautionary measure, Wright County Egg also has decided to divert its existing inventory of shell eggs from the recalled plants to a breaker, where they will be pasteurized to kill any salmonella bacteria present."

Krista Eberle, director of food safety programs at the Egg Safety Center, which is run by United Egg Producers, a cooperative of U.S. egg farmers, reiterated that only shell eggs are affected by the Wright County recall.

"From what we know they only do shell eggs, and if they did extra egg products, they are still considered to be safe," Eberle said. She added that egg products such as egg whites and dried eggs go through pasteurization and extensive heat treatment, so they're considered safe to eat and the Egg Safety Center is not concerned the other products might be sullied with bacteria.

Country Eggs, Inc. on Thursday said it is voluntary recalling specifically-dated shell eggs produced by Wright County Egg. Eggs were distributed to food wholesalers, distribution centers and food-service companies in California, Arizona and Nevada, according to a statement. Eggs were packaged under the Country Eggs, Inc. brand name in 15 dozen bulk pack with the identifying plant code of P 1946 and P 1026. Julian date codes are 216-221. Dates and codes can be found on the box label.

In addition, NuCal Foods, which, on its website, calls itself the largest distributor of shell eggs in the western United States, announced Thursday it was "voluntarily recalling specific ... dates of shell eggs produced by Wright County Egg and packaged by NuCal Foods because they have the potential to be contaminated with Salmonella."

Wednesday's recall covers eggs branded as Albertsons, Farm Fresh, James Farms, Glenview, Mountain Dairy, Ralph's, Boomsma, Lund, Kemps and Pacific Coast and are marked with a three-digit code ranging from 136 to 229 and plant numbers1720 and 1942, the company said.

The earlier recall covered the Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps brands that were marked with with a three-digit code ranging from 136 to 225 and plant numbers 1026, 1413 and 1946.

The four-digit plant number begins with "P - " and is followed by the three-digit code.

Both recalls affect eggs packed in several different sized cartons, from a half-dozen to 18 eggs. Only shell eggs are affected by the recall, the company said.

Consumers are encouraged to return the eggs in their original packaging to where they were purchased for a full refund.

CNN's Elizabeth Landau, Caitlin Hagan, Val Willingham, Mark Morgenstein and Phil Gast contributed to this report

The Egg Safety Center has a complete list of recalled eggs, their expiration dates, and brands.

DON'T EAT THE CAKE BATTER!
You don't have to be cracking and chugging like Rocky Balboa to come into contact with raw eggs. Here are a few dishes in which raw or undercooked eggs might pop up:

• Cake batter
• Cookie dough
• Some ice creams
• Steak tartare
• Caesar dressing
• Bearnaise sauce
• Hollandaise
• Homemade mayonnaise
• Aoli
• Eggnog
• Mousse
• Egg white cocktails like a Ramos Gin Fizz
• Tiramisu
• Meringue

Or... go vegan!

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