Salmonella Discovered at Good Earth Egg Company
- Details
- Published on Monday, 21 December 2015 10:39
The Missouri Department of Health and Senior Services (DHSS) has recently conducted testing at the Good Earth Egg Company processing facility in Bonne Terre, Mo., and received sample results that indicated the presence of Salmonella bacteria at the facility. The facility has been ordered to remain closed until remediation efforts and re-sampling of the facility occurs.
DHSS urges individuals that may consume eggs from the Good Earth Egg Company to fully cook their eggs to 165 degrees, avoid cross contamination of raw eggs with ready to eat foods and wash their hands after handling eggs. Alternatively, consumers may choose to throw away any products from Good Earth Egg Company.
Symptoms of salmonellosis (illness caused by Salmonella bacteria) include diarrhea, vomiting, fever and/or stomach cramps. Salmonellosis usually develops within six to 72 hours after a consumer’s exposure to Salmonella bacteria and generally lasts three to seven days. Salmonella bacteria can be transmitted from person to person. Some individuals who are infected may have no symptoms at all but may still transmit the Salmonella bacteria to others. The spread of Salmonella from person to person may be avoided by careful hand washing with soap and water, particularly after using the restroom.
Consumers who may experience the symptoms described above should consult a health care provider and discuss the possibility of Salmonella infection, or other causes of such symptoms. If salmonellosis is diagnosed, the local health department should be contacted to report the condition.
