4 Egg Brands Recalled in Saskatchewan Due to Possible Salmonella Contamination

The Canadian Food Inspection Agency says four egg brands are being recalled in Saskatchewan due to possible salmonella contamination. The Canadian Press/Peter Power

Four egg brands are being recalled in Saskatchewan due to possible salmonella contamination, according to Health Canada.

The brands included in the recall are Compliments large eggs, Harman medium eggs, No Name large eggs, and Star Egg medium, large and extra-large eggs.  The lot-code information for affected eggs is available on the Health Canada website.

The Feb. 17 advisory, which warns against consumption of the recalled eggs, was triggered by test results from the Canadian Food Inspection Agency (CFIA).

“Contaminated eggs may not look or smell spoiled but have the potential to make consumers sick,” the recall notice reads. “Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections.”

Consumers are encouraged to either dispose of contaminated eggs or return them to the location they were purchased, says Health Canada.

Salmonellosis, one of the most common forms of food poisoning, has a wide range of symptoms, according to Health Canada.

While salmonella exposure does not cause symptoms in everyone, those affected will generally experience side effects within 6 to 72 hours, the agency’s website says. The most common symptoms are chills, diarrhea, fever, nausea, stomach cramps, sudden headache, and vomiting. Most symptoms end within four to seven days.

“While most people recover completely on their own, some people may have a more serious illness that requires hospital care and may lead to long-lasting health effects or death,” Health Canada says. “Long-term complications may include severe arthritis.”

The most common complication from salmonellosis is dehydration, which can occur if vomiting and diarrhea is severe. Health Canada recommends rest and drinking plenty of fluids.

In severe cases, patients may need to be treated with prescription drugs or be given fluids intravenously.

Those who are infected with the bacteria can spread the illness to others anywhere from several days to several weeks after becoming infected, even when no symptoms are present. It is spread via person-to-person contact and by touching contaminated surfaces.

To reduce the risk of contracting salmonellosis, Health Canada suggests choosing only refrigerated eggs with clean, uncracked shells.

“While all eggs sold in Canadian grocery stores are graded Canada A, those sold elsewhere (such as at farms and farmers’ markets) may be ungraded,” the agency says. “Ungraded eggs are not subject to the same food safety standards as graded eggs.”

Health Canada also suggests storing eggs in the coldest section of the refrigerator and throwing out eggs that have been kept at room temperature for more than two hours. Shelled hard boiled eggs can be stored in a sealed container in the refrigerator for up to one week and should be kept cold with an ice pack if packed in a bag lunch or taken on a picnic.