Midwest Poultry Services, L.P. is voluntarily recalling 1,589,577 dozen white shell eggs and brown cage free shell eggs produced in Texas.
RFK Jr: “What a waste! You need to eat eggs raw, shell and all, to build up a tolerance to salmonella, just like nature intended. In fact, eggs are best consumed when you suck 'em straight out of the chicken. Just go to some of the caged egg farms! The chickens are right there! Pick 'em up and schloop! Instant MAHA!”
This is a sign that the system is working, not a failure. It’s a voluntary recall, meaning there is elevated risk - possible risk - but nobody’s gotten sick. So this is to be safe and minimize the chances anyone does get sick.
This is how it’s supposed to work.
Also, this is not that many eggs in the scope of things.
There are many many broken things in the US. This is not one of them.
The price of eggs will now surely go down
They can’t just say “over 19 million eggs” instead of “nearly 1.6 million dozen eggs”?
Especially when the article photo shows a carton of six eggs instead of a dozen?
Saying it in dozens reduces the perceived impact I guess… They want less egg on their face it seems.
And then showing a photo of a half-carton further reduces the perceived impact.
As well as being able to use the modifier “nearly” instead of “over”.
3.2 million half dozen
About a myriad gross baker’s dozens
Or it helps put the impact in perspective, as nobody buys individual eggs
So explosive diarrhea is not enough?
This may sound like a stupid question but don’t all eggs have a Salmonella risk? That’s the reason you’re supposed to cook them no?
I get that they don’t always get cooked, like I make homemade mayo with raw eggs all the time. But that’s a chance I know I’m taking.
Why would these eggs need to be recalled instead of just saying “Make sure you cook these before consuming”.
Yes, but it’s a very small risk. You’ve got a greater chance of getting sick from raw flour or salad greens (even not considering the current cyclosporia outbreak) than you do from raw eggs.
Good to know that I don’t need to worry about it too much. Thanks!
I’m not a doctor or a scientist, but if you add acid to your mayo like lemon juice or vinegar I think that mitigates the risk.
Yes of course, lemon juice and vinegar. I had a feeling it would but didn’t think it was foolproof.
