"This was certainly uneggspected."
Posted on 08/14/2026 6:10:47 PM PDT by Red Badger
The Food and Drug Administration this week escalated a recall of 1.6 million cartons of eggs over potential salmonella contamination to its most serious classification.
On Wednesday, the FDA designated the incident a "Class 1" recall, which the agency applies to product recalls "in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death."
The eggs were first recalled on July 22 by North Manchester, Indiana-based Midwest Poultry Services because they could be contaminated with salmonella. The eggs were sold under various brand names at retailers across the U.S.
Salmonella, a bacterial infection that can cause diarrhea, fever and stomach pain, usually spreads to people through food. Typically, symptoms resolve on their own, but some infected individuals can become severely dehydrated and require medical attention. The condition can also be life-threatening if the infection spreads beyond a person's intestines, according to the Mayo Clinic.
Midwest Poultry Services recalled more than 19 million eggs from Texas farms between June 6 and July 3. The recalled products have "Sell By" or "Best By" dates between July 20 and August 17.
Here's where the recalled eggs were sold (See a complete list of the recalled products.)
Arkansas: Brookshire Grocery stores
Louisiana: Kroger, Brookshire Grocery stores
Mississippi: Brookshire Grocery stores
New Mexico: Brookshire Grocery stores
Oklahoma: Brookshire Grocery stores
Texas: Kroger, Brookshire Grocery stores
The eggs were also sold at other smaller retail outlets, according to the FDA, which said that no other products for the poultry firm are part of the latest recall.
After a salmonella outbreak began earlier this summer, Taylor Farms recalled various prepared products made with jalapeños that were sold at retailers including Target, Trader Joe's, Walmart and Whole Foods.
Salinas, California-based Taylor Farms said it voluntarily recalled the foods after a pepper supplier, Coast Citrus Distributors, recalled its fresh jalapeños due to salmonella concerns.
Edited by Alain Sherter
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Cook your food.
Nothing follows.
Yep. Cooking food properly kills most/nearly all harmful bad stuff. If asked, I always order my beef at least medium well. I’ve eaten underdone chicken before, before I knew it was a bad thing, so I know what it looks and tastes like. I can now send it back after the first bite.
Contamination by harmful chemicals is another story.
Hard to cook a lettuce salad. Millions of people eat greens fresh.
If you are in a position to grow your own, you are in a good place.
They really hate it when people eat eggs ,LOL
Beef is more forgiving than chicken( due to salmonella) but I would be more concerned with are the things that are not cooked such as raw veggies (Listeria, salmonella, E. coli) and shellfish.
Beef, pork, and egg based dishes to be cooked at a min temp of 160 (less for steaks)
Chicken is min of 165.
Seafood has a lower temp, but shellfish has its own set of rules.
Bottom line is, as a certified in food safety, I would personally never eat at a salad bar and I would feel safest eating a steak cooked to medium/medium well. Hubby, also certified, will eat rare.
You can steam the lettuce for 10 minutes, then let it cool. discard outer layer.
Not bad.
If you are going to eat it raw, make sure it is clean.
Granted we are one of the most poison resistant animals on the planet but we have our limits.
And growing your own is best, you are correct. The fresher the better most food is.
Cook it to death and dig in. 😉
Cut meats ... medium well.
Ground meats ... well done.
-
I hope everyone knows “why”.
"This was certainly uneggspected."
Shellfish..........shudder.......I know two people who had very bad reactions to oysters in San Francisco.
My brother almost died. As he was in the bathroom with projectile vomiting and diarrhea, before the ambulance arrived the manager tried to kick him out. After the ambulance arrived the manager tried to prevent him from being wheeled out on the stretcher. The owner made it a point to tell my brother that the manager had been fired, and blackballed in SF.
A co-worker took her family to the same restaurant ten years later and got bad oysters. After she “recovered” from the experience, she was allergic to the entire nightshade family.
Now the only shellfish I will eat is Dungeness crabs and clam chowder.
Most of the pathogens in steak is due to handling by Illegal Aliens, so the pathogens are on the outside. Get that cooked and you’re good.
Now chopped beef is all mixed together, so the above rule doesn’t apply.
I cook all my steaks to 105F. That’s when they taste the best.
Goo goo gajoob!
1.6 million cartons of eggs over potential salmonella contamination to its most serious classification.
Somebody let AOC know...
Be careful with leftovers.
Staphylococcus aureus is a bacteria that can create a toxin which can survive several minutes of boiling. The bacteria is killed by reheating to 165, but the toxin can survive and make you quite ill; perhaps causing you to violently vomit up to five times.
I'll let you guess how I know this.
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