Egg Lawsuit Attorneys To Tour Hillandale Farms and Wright County Egg Facilities
Salmonella egg lawsuit news and information from food safety lawyers: More than 1,600 people have been sickened in the Salmonella Enteritidis outbreak associated with eggs from Wright County Egg and Hillandale Farms, according to federal health agencies including the Centers for Disease Control and Prevention (CDC). Lawyers representing Salmonella victims will tour the production facilities.
The Food and Drug Administration (FDA) documented numerous food safety violations at these egg production plants, including rodent infestation and manure. Salmonella attorneys representing salmonella victims in this egg outbreak will tour the facilities with food safety experts to document the unsafe conditions under which these eggs were produced, and the food safety violations that led to hundreds of cases of Salmonella Enteritidis around the country.
The food safety lawyers at Pritzker Olsen attorneys have been in contact with hundreds of Salmonella victims and represent individuals around the country who were sickened in this outbreak. They have also represented victims of other Salmonella outbreaks and have extensive experience in litigating foodborne illness cases, which require an understanding of both the epidemiology and microbiology that are involved in foodborne illness investigation and litigation.
Egg Salmonella Prevention Information from the CDC
- Don’t eat recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and consumers’ homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund. A searchable database of products affected by the recall is available to consumers.
- Individuals who think they might have become ill from eating recalled eggs should consult their health care providers.
- Keep eggs refrigerated at ≤ 45° F (≤7° C) at all times.
- Discard cracked or dirty eggs.
- Wash hands and all food contact surface areas (counter tops, utensils, and cutting boards) with soap and water after contact with raw eggs. Then, disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions.
- Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
- Do not keep eggs warm or at room temperature for more than 2 hours.
- Refrigerate unused or leftover egg-containing foods promptly.
- Avoid eating raw eggs.
- Individuals wishing to further reduce their risk may consider using pasteurized, in-shell eggs.
- Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
- Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
Tags: Egg Lawsuit, Salmonella Lawsuit
