The egg industry has faced significant challenges recently, including shortages resulting from avian flu outbreaks, rising costs and supply chain disruptions.

Most recently, a major salmonella outbreak has affected California and other states, prompting a nationwide recall of over 20 million eggs. The U.S. Food and Drug Administration and the Centers for Disease Control and Prevention are investigating the source of the contamination, which has resulted in 79 reported illnesses and 21 hospitalizations across seven states.

The outbreak has been traced to eggs supplied by August Egg Co., based in California. These eggs, including brown cage-free and certified organic varieties, were distributed between February and May under brand names such as Clover, Simple Truth and Marketside. They were sold in stores and restaurants across nine states, including California, Arizona and Washington.

The egg recall has occurred alongside a separate major recall of whole cucumbers, also due to salmonella, which was contracted by 45 people in 18 states. Just last year, a salmonella outbreak linked to contaminated irrigation water infected over 550 people, leading to over 150 hospitalizations. While heat from cooking often kills potentially dangerous bacteria, fruit and vegetables that are eaten raw, such as cucumbers, can be unsafe once contaminated.

According to the FDA, symptoms of illness occur six hours to six days after eating contaminated food. On rare occasions, the bacteria can enter the bloodstream, resulting in more severe illness. Salmonella can cause diarrhea, stomach cramps and fever as well as more serious and potentially life-threatening problems.

A new FDA rule went into effect this spring requiring large farms to undergo water safety assessments. However, there are concerns about federal budget cuts to food safety programs, which could result in less education and outreach to farmers, making the new rule less effective.

Here are some important steps you can take to prevent foodborne illness:

Pay attention to label information: Do not eat eggs if labels show plant codes P-6562 or CA-5330, or Julian dates between 032 and 126. These indicate recalled batches. Dispose of the eggs immediately or return them to the place of purchase for a refund.

Sanitize surfaces and utensils: Salmonella bacteria can survive in these areas. Clean all items that may have come into contact with the recalled eggs using hot, soapy water, or place them in a dishwasher to ensure thorough sanitizing.

Wash produce thoroughly: Washing fruits and vegetables in cold running water with a produce brush, if needed, can reduce the microbial load but may not eliminate all pathogens. Watch out for cut or bruised produce, which is more susceptible to contamination.

Recognize symptoms of infection. Salmonella infection symptoms typically include diarrhea, fever, nausea and vomiting. Most people recover without treatment, but young children, older adults and people with weakened immune systems may experience more severe illness that requires medical attention.

Stay informed about recalls: Regularly check the FDA’s Recalls, Market Withdrawals & Safety Alerts page and the CDC’s Food Safety Newsroom. These resources provide timely information on foodborne illness outbreaks and product recalls.

Refrigerate eggs promptly: Store eggs at 40 degrees or lower.

Cook eggs thoroughly: Ensure both the whites and yolks are firm to kill any potential bacteria.

Avoid consuming raw or undercooked eggs: This includes dishes like homemade mayonnaise, Caesar salad dressing or eggnog.

Foodborne illnesses, such as those caused by salmonella, can have serious health implications. By staying informed about recalls, practicing safe food handling and recognizing the symptoms of infection, you can protect yourself and your loved ones. If you suspect you’ve contracted a foodborne illness, consult a health care professional promptly.

LeeAnn Weintraub is a registered dietitian providing nutrition counseling and consulting to individuals, families and organizations. She can be reached at RD@halfacup.com.