Egg Recall

GrumpyCanadian

For any who haven't seen it, a recall has been issued for eggs sold mainly in ON, BC, MB:

https://www.cbc.ca/news/health/eggs-recall-salmonella-1.7435418

Avernar

I'm quite sure none of the eggs in my fridge or on that list. One advantage of living outside the city surrounded by farms.

bbbc

Luckily there's no current ban on bringing poultry products from the USA. I get a lot of my turkey and chicken from Washington.

Thane_Bitter

Another recall which has been linked to 61 cases of illness - pastries! LINK: https://www.foodsafetynews.com/2025/01/canadian-salmonella-outbreak-sickens-61-mini-pastries-recalled-nationwide/ & https://www.canada.ca/en/public-health/services/public-health-notices/2025/outbreak-salmonella-infections-mini-pastries.html

bbbc I assume you mean the state and not 'DC' because the latter one is nothing but bologna? FYI the contamination rate of eggs with samalin in the US is 1 in 20,000 vs 1.7 in 1,000,000 in Canada. Many of the recalls we have are either due to imported products which may be contaminated (fruits and vegetables are the most common), or products made internally or externally with undeclared ingredients.

Still, your dollar though 1/4 drops off on the other side of the border still goes farther down south, foods are cheaper, no doubt about it.

bbbc

So I was at a BC Costco tonight and they had a whole pallet bin of unexpired eggs they pulled from their chillers.

GrumpyCanadian

Question for those who may know: isn't salmonella killed by cooking? If so, why are we being advised to discard or return the affected eggs? A few recipes aside, don't most people cook their eggs before eating them? For instance, if one bakes with them, I would think the temperature of cakes or muffins would be high enough during baking to kill off the contamination, and similarly if used to make a meat-based dish. Washing hands and utensils thoroughly is generally a good idea when cooking anyway. Am I missing something?

Maybe something like cookies or fried/boiled eggs might not maintain a high enough temperature over a sufficiently long period, but is throwing them out really justified, or is this another case of "when in doubt, throw it out"?

Thane_Bitter

GrumpyCanadian Heat will kill the bacteria but the toxic byproducts they produce is more heat stable and could remain active.

I have yet to hear of anyone getting sick, it seems some sort of pastries made and shipped across the nation with the same contamination has made at least 61 people ill, but I have not heard of a single case linked to the egg recall. Cooking an egg till the white and yolk are solid will heat it enough to kill the bacteria.

IMHO if the egg is cracked toss it. If the egg shell is intact, wash the egg in WARM water (not cold) with some bleach mixed in, rinse with warm water and dry them off and put them into refrigeration. I tend to buy eggs by the flat, it's the cheapest way and given they do last for a long time it is worth the higher upfront costs. I don't keep the paper slip with the production data on it so I don't know if mine were impacted, I suspect they would have been but I took the lot and picked them.

Somewhat-Reticent

Many egg uses do not involve sufficient cooking to kill even salmonella, but few use shells.
Globally, lowered egg availability has driven price surge; "bird flu" has been alleged.
Cats and other creatures are also affected by bird-flu.