Eggs, recalled

Salmonella causes the nation’s largest egg recall ever

By
August 30, 2010

In case you missed it last week, the nation is currently going through its largest egg recall ever, with more than half a billion eggs recalled due to a salmonella outbreak. The recall has boosted both wholesale conventional-egg prices and organic-egg sales.

The outbreak has also spurred critics to push for both animal-rights reforms (bans on tiny birdcages, for example) and national food-safety legislation (the Food Safety Modernization Act, which has stalled in the Senate).

In a full-page advertisement in the August 25 edition of USA Today, the United Egg Producers’ Egg Safety Center tried to reassure consumers that eggs were safe to eat. “Yes they are,” proclaimed the ad. “Thoroughly cooked eggs are thoroughly safe eggs . . . cooked until the whites and yolks are firm.”

In other words, you can eat eggs only if they’re hard-boiled. Because the egg industry would like you to believe that food safety is your responsibility, not theirs.

Subscribe
Comments
There is 1 comment on this item
Add a comment
1. by anonymous on Aug 30, 2010 at 10:18 AM PDT

The United Egg Producers is a lobby group with a sordid history of consumer fraud and animal abuse:

www.humanesociety.org/uep

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice