美国的"鸡蛋召回门"事件

Supermarkets have already pulled the eggs from store shelves, but this morning the recall is expending to hundreds of millions of additional cartons of eggs sold in discount clubs into food service providers, eggs that could be tainted with a dangerous strain of salmonella.

This is ground zero for the nationwide outbreak.Hundreds of millions of recalled eggs all came from here, Wright County Egg in Galt Iowa. Nearly 300 people have been sicken so far in California, Colorado and Minnesota. Millions of others worry about what they have been eating.

Perhaps I've been telling here more about it.

Another 20 cases in Wisconsin are also under investigation including a woman who got ill after eating a cobb salad at this Kenosha Restaurant. She is the first and likely not the last to file a suit.

I mean that this outbreak could really be one of the largest linked to eggs that we've seen in 20 years .

The eggs in question were sold nationwide under 13 brand names, including Dutch Farms, Albertsons, and Ralph's. That chain warned its frequent shoppers by phone.

You should not consume the product. You may return the product or receipt to a store for a full refund or replacement.

The suspect cartons are stamped with the plant numbers 1026, 1413, or 1946. The owner of this massive farm has paid millions in fines for violations at other operations. Now local health departments and federal investigators are trying to zero in on the exact source of contamination here.

We don't know where this infection is, how it's getting into this particular farm that we have identified. There could be probably more questions than we have answers.

Last month the FDA issued strict guideline designed to prevent salmonella outbreaks, but by the time they learned were fact of tainted eggs were already on store shelves, Ashile.

Right, Barbara. Thank you.And joining us now is our senior health medical editor Doctor Richard Besser. Doctor Besser, I know you say it's a chicken-and-the-egg thing a lot of times, but in this case it kind of isn't. I don't get it, how can salmonella be in the chicken and the eggs at the same time, can you walk me through?

Yeah, let me show you, so clearly the eggs can get contaminated at production facility, but that's not the only way. Inside the chicken, the chicken may be infected with salmonella in their intestines and in their blood, and so that's circulating around, and as the eggs are developing within that chicken, they can cross over, so that that egg when it's laid already has this bacteria in there. You can look at that egg and you have absolutely no idea.

So that doesn't help me in my kitchen so, if I can't tell everything looks this pristine, what am I suppose to do to make sure I don't get sick.

Well, the first thing. Now that we know this effort's going on, you want not to get sick, so look at your carton and make sure it doesn't have any of these numbers on it. If it does, you wanna make sure you get rid of those eggs and take them back for a refund. The second thing you want to do is cook your eggs thoroughly, the white hard, and the yolk hard (let's scramble hard), scramble hard. If you like them loose, you should pasteurize the eggs.

And then the third, eat it right away. If you don't want to eat it right away, get rid of those eggs.

Don't let them get warm on the counter. Ok, great advice. Thank you so much.