An outbreak of salmonella in two Iowa farms has resulted in the voluntary recall of half a billion eggs since April.
Wright County Egg Farms and Hillandale Farms, the supposed sources of the salmonella outbreak, distribute eggs to states across the nation.
Alabama probably won't be impacted by the outbreak, but Auburn University and local restaurants are still taking precautions to ensure the safety of their customers.
As a rule, campus only serves thoroughly cooked eggs for breakfast, such as omelets or scrambled eggs.
Undercooked eggs can result in salmonella.
"I do not use whole shell eggs on campus," said Emil Topel, Auburn University's executive chef. "We buy pasteurized liquid eggs. And if we did have any whole eggs, I checked with our supplier, and they have not carried any of the infected brands."
Local restaurants are also concerned with the salmonella outbreak.
M.K., owner of M.K.'s Asian Kitchen in Tiger Town, said the restaurant regularly uses eggs in fried rice, egg-drop soup and noodles.
M.K. checked the egg provider to ensure the eggs weren't affected.
Customers haven't been concerned about the issue, but the price of eggs has risen because of the scare, M.K. said.
"I don't know how it will affect us long term," M.K. said.
The prices of beef, chicken and other poultry products have also risen.
"Less than 2 percent of the total eggs produced in the United States are infected with salmonella," said Patricia Curtis, director of the Poultry Products Safety and Quality (PPSQ) Peak of Excellence Program at Auburn.
After eggs are recalled, they are pasteurized, heating the eggs to kill bacteria.
"Therefore, there is no chance of salmonella contamination," Curtis said.
The FDA has also created a set of egg regulations to ensure public safety.
It insists that poultry houses are regularly inspected for salmonella, and eggs are shipped within 36 hours of being produced. They also must be kept refrigerated at 45 degrees Fahrenheit. The new regulations went into effect this July.
There are other ways to prevent getting sick from salmonella poisoning.
"Always keep eggs refrigerated, and they should be in refrigerated storage when purchased," Curtis said. "Refrigerate dishes with egg product, and reheat those dishes before eating."
The specific cause of the salmonella outbreak is yet to be determined.
Visit www.eggsafety.org for a list of affected brands and product numbers.
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