December 23, 2015

Good Earth Egg Company Follow Up Testing Showed no Salmonella

The Missouri Department of Health and Senior Services (DHSS) recently conducted follow up testing at the Good Earth Egg Company processing facility in Bonne Terre, Mo., that was negative for Salmonella bacteria.  The facility is now able to reopen after being ordered to close on December 18th until remediation efforts and re-sampling could be completed.

The facility underwent cleaning and remediation efforts over the past weekend, and DHSS staff returned early this week to take new samples at the facility. Those samples were then tested at the Missouri State Public Health Laboratory and came back negative for Salmonella bacteria.

However, DHSS urges individuals that may have already purchased eggs from the Good Earth Egg Company to fully cook their eggs to 165 degrees, avoid cross contamination of raw eggs with ready to eat foods and wash their hands after handling eggs. Alternatively, consumers may choose to throw away any older products from Good Earth Egg Company.

Symptoms of salmonellosis (illness caused by Salmonella bacteria) include diarrhea, vomiting, fever and/or stomach cramps.  Salmonellosis usually develops within six to 72 hours after a consumer's exposure to Salmonella bacteria and generally lasts three to seven days.  Salmonella bacteria can be transmitted from person to person.  Some individuals who are infected may have no symptoms at all but may still transmit the Salmonella bacteria to others.  The spread of Salmonella from person to person may be avoided by careful hand washing with soap and water, particularly after using the restroom.

Consumers who may experience the symptoms described above should consult a health care provider and discuss the possibility of Salmonella infection, or other causes of such symptoms.  If salmonellosis is diagnosed, the local health department should be contacted to report the condition.

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