Washington firm recalls dried eggs products
Nutriom LLC, a Lacey, Wash. establishment, is recalling approximately 226,710 pounds of processed egg products that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The following products were shipped to co-packers for incorporation into consumer-size packages:
- 1,383-lb. super sack of OvaEasy Boil-in-Bag Egg Mix, Butter Flavor with the lot code C0513-A
- 2,540-lb. super sack of OvaEasy Plain Whole Egg with the lot code B1913-A
- 2,409-lb. super sack of OvaEasy Plain Whole Egg with the lot code B1913-B
- 4,712-lb. super sack of OvaEasy Plain Whole Egg with the lot code E0713-A,B
- 1,265-lb. super sack of OvaEasy Boil-in-Bag, Heat and Serve with the lot code F1813-A
- 4,155-lb. super sack of OvaEasy Plain Whole Egg with the lot code I1113-A
- 6,132-lb. super sack of OvaEasy Plain Whole Egg, Cage Free with the lot code J2913-A
- 9,345-lb. super sack of “OvaEasy Plain Whole Egg, Cage Free with the lot code “A1414-A”
The following products were packaged in consumer-sized packages:
- 3.06-lb. bags of OvaEasy Boil-in-Bag Egg Mix, Butter Flavor with the Julian dates 3074 and 3075
- 2.34-lb. bags of OvaEasy Boil-in-Bag, Reduced Cholesterol with the Julian dates 3122, 3123, 3124, 3127, 3128 and 3129
- 4.5-oz. cans of OvaEasy Plain Whole Egg with the Julian date 2903, 1343 and 2893
- 4-oz. bags of OvaEasy Plain Whole Egg with the Julian dates 0853 and 0863
- 4.5-oz. bags of OvaEasy Plain Whole Egg with the Julian dates 0853, 0863 and 0873
- 1.75-lb. packs of OvaEasy Plain Whole Egg with the Julian dates 0813, 1083, 1093, 1433, 1443, 1573, 1723, 2063, 2163, 2173, 2183 2243, 2253, 2183, 2533, 2543, 2553, 2563, 2673, 2683, 2693 and 2703
- 3.2-oz. bags of Wise Company, Wise Blend with the Julian dates 0953 and 0993
- 2-oz. packs of OvaEasy Plain Whole Egg with the Julian dates 2073, 2063, 2163, 2603, 2613 2903, 2913, 2953, 2963, 3173 and 3183
- 3.2-oz. packs of Wise Company, Wise Blend with the Julian dates 1133, 1143, 1153, 1163 and 1353
- 1.17-lb. bags of OvaEasy UGRA Boil-in-Bag, Reduced Cholesterol with the Julian dates 3129, 3130 and 3137
- 1.75-lb. packs of OvaEasy with the Julian dates 2163, 2173, 2183 and 2243
- 4.5-oz. packs of OvaEasy Plain Whole Egg with the Julian dates 2563, 2623 and 2633
- 1.1-lb. packs of OvaEasy UGR H&S with the Julian dates 3173, 3174, 3175, 3177, 3178, 3179, 3180, 3181, 3182, 3183, 3194, 3195, 3196, 3197, 3198 and 3199
- 1.1-lb. packs of G0213-A UGR H&S with the Julian dates 3186, 3187, 3189, 3190 and 3191
- 128-gram packs of Egg Crystal, Sea Salt and Pepper with the Julian date 3033
- 128-gram packs of Egg Crystal, Sausage and Herb with the Julian date 3043
- 1.17-lb. packs of OvaEasy UGR-A Reduced Cholesterol with the Julian dates 3141, 3142, 3148, 3149 and 3150
- 3-oz. packs of eFoods Plain Whole Egg with the Julian dates of 3173 and 3183
The dried egg products were produced between Feb. 28, 2013, and Feb. 8, 2014, and bear the establishment number “inspected egg product plant 21493G” inside the USDA Mark of Inspection. These products were shipped nationwide and to U.S. military installations in the United States and abroad, as well as to Canada.
The problem was discovered by Washington State Laboratories in response to a billing inquiry by Nutriom LLC. The laboratory then notified FSIS personnel of the discrepancies in laboratory results. FSIS and the company have received no reports of illnesses due to consumption of these products.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.
FSIS inspects egg products under the Egg Products Inspection Act. FDA typically takes jurisdiction of egg products after they leave the egg facility if they are incorporated into FDA-regulated products. In this case, USDA is leading the recall rather than FDA because the products are in consumer packages with an identifiable USDA Mark of Inspection, and FSIS had jurisdiction over the product when the contamination occurred. FSIS and FDA are continuing to work together to ensure food safety, and the management of this recall is such an example.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
FSIS advises all consumers to safely prepare and consume egg products that have been cooked to a temperature of 160° F. The only way to confirm that egg products are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.