To Date, No Reported Cases of Salmonella in New York Directly Linked to Egg Recall

ALBANY, N.Y. (August 27, 2010) - To date, the New York State Health Department (DOH) has not found any cases of Salmonella enteritidis in New York that are directly associated with shelled eggs being recalled by major egg producers.

The Salmonella outbreak in certain Midwestern and Western states has prompted the recall of more than half a billion eggs distributed by Wright County Egg and Hillandale Farms in Iowa. No stores in New York are known to sell eggs from those producers.

"We continue to monitor the situation, but so far we have not found any cases of Salmonella enteritidis directly linked to the outbreak in other states," said State Health Commissioner Richard F. Daines, M.D. "The chances of New Yorkers becoming infected are minimal, but we urge people to take precautions when cooking and eating eggs to ensure they are safe."

Salmonella enteritidis is most commonly associated with contaminated eggs. Refrigeration of an egg prevents the growth of Salmonella in the eggs, and cooking the egg reduces the number of bacteria. People who eat raw or undercooked eggs, or foods containing raw or undercooked eggs, are at greater risk of being infected.

DOH recommends that people take the following precautions when storing and cooking eggs:

  • Refrigerate eggs at a temperature of 45 degrees Fahrenheit or lower and keep them refrigerated until you use them.
  • Don't use eggs that are dirty or cracked.
  • Cook eggs and food containing eggs to 145 degrees Fahrenheit or higher. Eggs should be cooked until both the white and yolk are firm.
  • Avoid eating raw or runny eggs. Use pasteurized eggs for any recipes that call for raw eggs such as Hollandaise sauce or Caesar salad dressing.
  • Eat eggs promptly and refrigerate any unused or leftover foods that contain eggs. Eggs that are warm or at room temperature for more than two hours should be discarded.

Eggs produced in New York are NOT part of the nationwide recall. Additional information about eggs produced in New York State and the current Salmonella outbreak is available from the New York State Department of Agriculture and Markets at: