Q&A on egg recall, safety

Here are answers to questions you might have about the egg recall.

Question: Which brands are recalled?

Answer: Potentially contaminated eggs were distributed under the names Lucerne, Albertson, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms, Bayview, Nulaid, Sun Valley, and Kemp.

Q: How can I tell if my eggs are recalled?

A: Contaminated eggs are in cartons stamped with plant numbers 1026, 1413, and 1946 and Julian dates, representing the number of days into the year, ranging from 136 to 225.

Q: What are symptoms of salmonella poisoning?

A: Symptoms are diarrhea, abdominal cramps, and fever within eight to 72 hours of eating a contaminated product. It can be life-threatening, especially to those with weak immune systems.

Q: How do eggs become contaminated?

A: Recent research shows much of the contamination occurs internally. The bacterium Salmonella enteritidis infects ovaries of egg-laying hens that appear healthy but pass on the contamination to eggs. An infected hen can lay many normal eggs and only occasionally lay a contaminated egg.

Q: What does the recall mean?

A: You can return eggs to the store where you bought them to get a replacement or refund. Or, dispose of them.

Q: What is the government doing?

A: New regulations for large egg farms that went into effect last month could reduce salmonella infections from eggs by nearly 60 percent, the FDA says.

Consumer advice from the Centers for Disease Control includes:

Don't eat recalled eggs or products with recalled eggs.

Individuals who might have become ill from eating recalled eggs should consult their health-care providers.

Keep eggs refrigerated at less than 45 degrees and discard cracked or dirty eggs.

Wash hands, cooking utensils, and food-preparation surfaces with soap and water after contact with raw eggs.

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 two hours; refrigerate unused or leftover egg-containing foods promptly.

Consumption of raw or undercooked eggs should be avoided, especially by young children, the elderly, and those with weak immune systems or debilitating illness.