August 23rd, 2010
02:23 PM ET

FDA chief: More egg recalls could be ahead

[Update 2:22 p.m.] The House Energy and Commerce Committee requested documents and information Monday from Wright County Egg and Hillandale Farms of Iowa related to the recent salmonella outbreak and egg recalls, according to a news release from the office of the committee's chairman, Rep. Henry Waxman, D-California.

The recall of more than half a billion eggs over the past two weeks is the "largest such egg recall in recent history" and the Food and Drug Administration "may need to continue with smaller subrecalls," FDA Commissioner Margaret Hamburg said on CNN's "American Morning" on Monday.

"We have a very complicated network of food distribution in this country," Hamburg said. "You start with a couple of farms in Iowa and you can get nationwide exposure."

Hillandale Farms of Iowa announced Friday it was recalling more than 170 million eggs. Another 380 million have been recalled by another Iowa producer, Wright County Egg, after the FDA linked the eggs to an outbreak of salmonella that has sickened hundreds of people nationwide.


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soundoff (3 Responses)
  1. Janice

    Know what you're buying. Good post about reading egg carton labeling.
    Cracking the Code

    August 23, 2010 at 3:09 pm | Report abuse |
  2. Smith in Oregon

    The number ONE reason for salmonella poisoning from chicken eggs is poor cooking and kitchen habits. Sadly, that wasn't clearly explained nor was it given the due focus which it entirely deserves regarding the number of salmonella cases in America.

    Raw chickens and Raw chicken eggs often contain salmonella and e-coli bacteria which are fully capable of making any human consuming them ill. Good cooking and kitchen habits can almost entirely prevent ANYONE from contracting Salmonella and E-Coli poisoning.

    When handling and preparing raw chickens and raw chicken eggs make absolutely certain forks and knives that touch them are not again used with the cooked final product. Make certain you completely sanitize your hands after handling a raw chicken before handling any food ready for consumption. The biggest gateway of Salmonella poisoning is thru the bad habit of a person using a fork or tool to scramble or whip up raw eggs and that same fork or tool later comes into contact with the cooked eggs.

    Nearly everyone has a microwave in their kitchen. I'm betting it takes a mere 60 seconds of a finished egg or chicken dinner placed into a microwave to de-active and kill the bacteria's Salmonella, E-Coli and likely all virus's that might still exist on that egg or chicken plate.

    Tip, after preparing a egg or chicken product and placing it onto it's final serving plate, pop that into the microwave set on high for 60 seconds.

    August 24, 2010 at 1:09 am | Report abuse |
  3. Muffin

    Wat happened to the eggs i dont quite understand!!!!!

    August 27, 2010 at 12:55 pm | Report abuse |