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Organic eggs at 25 Costco stores were recalled for Salmonella risk

28 November 2024 at 16:35
A carton of organic eggs
The FDA announced that 10,800 retail units of 24-count organic eggs sold under Costco's Kirkland brand are being recalled.

Stefania Pelfini, La Waziya Photography/Getty Images

  • The FDA said organic eggs sold in some Costcos are being recalled for Salmonella concerns.
  • Handsome Brook Farms found that eggs not intended for distribution were packaged and sold.
  • No illnesses have been reported so far. Salmonella can cause hospitalization.

It's time to check your fridge if you picked up organic eggs during your last Costco run.

Due to Salmonella concerns, organic eggs sold at Costco are being recalled in five states.

On Wednesday, the Food and Drug Administration announced that 10,800 retail units of 24-count organic eggs sold under Costco's Kirkland brand are being recalled.

The announcement came after Handsome Brook Farms, based in New York, determined that eggs "not intended for retail distribution" were packaged and sold in 25 Costco stores starting on November 22.

The recall specifically applies to Costco organic eggs with the Julian code 327 and a "Use By" date of Jan 5, 2025. The eggs were recalled from Costcos in Alabama, Georgia, North Carolina, South Carolina, and Tennessee.

So far, the FDA said there are no illness complaints. Salmonella symptoms usually include diarrhea, stomach cramps, and fever and some past Salmonella outbreaks led to hospitalizations.

The FDA said that in rare cases, Salmonella can be fatal in very young children, older people, and those with weakened immune systems.

Read the original article on Business Insider

Cracking the recipe for perfect plant-based eggs

An egg is an amazing thing, culinarily speaking: delicious, nutritious, and versatile. Americans eat nearly 100 billion of them every year, almost 300 per person. But eggs, while greener than other animal food sources, have a bigger environmental footprint than almost any plant foodβ€”and industrial egg production raises significant animal welfare issues.

So food scientists, and a few companies, are trying hard to come up with ever-better plant-based egg substitutes. β€œWe’re trying to reverse-engineer an egg,” says David Julian McClements, a food scientist at the University of Massachusetts Amherst.

That’s not easy, because real eggs play so many roles in the kitchen. You can use beaten eggs to bind breadcrumbs in a coating, or to hold together meatballs; you can use them to emulsify oil and water into mayonnaise, scramble them into an omelet or whip them to loft a meringue or angel food cake. An all-purpose egg substitute must do all those things acceptably well, while also yielding the familiar texture andβ€”perhapsβ€”flavor of real eggs.

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