THURSDAY, Aug. 26 (HealthDay News) -- Hens at the two Iowa farms at the center of the recall of more than half a billion eggs linked to salmonella are still laying millions of eggs a day. And those eggs will end up in food products ranging from salad dressings to cookie dough to cake mixes.
However, those products will be perfectly safe for consumers to eat, health and food-safety experts say.
The reason: the eggs will first be pasteurized to remove any salmonella, a food-borne bacteria. Then the eggs can be sold as "liquid eggs" or added to other products. Pasteurized, liquid eggs are usually sold in cartons, displayed near the milk in most supermarkets, the Associated Press reported Thursday.
Wright Egg Farms and Hillandale Farms issued the egg recall earlier this month after receiving reports that salmonella had sickened nearly 2,000 people.
Meanwhile, two new brands of eggs have been added to the salmonella recall tied to the two Iowa farms.
Wright County Egg said it has found salmonella in the Cardenas Market brand and is beginning a voluntary recall. Affected cartons have the plant number 1026 on the side and Julian (packaged) dates between 136 and 228, CBS News reported Thursday.
And Trafficanda Egg Ranch reported salmonella in some of its eggs from Wright County. Affected plant numbers are 1026, 1413, 1720, 1942 and 1946, with Julian dates between 136 and 229, the news network said.
Experts stress that any shell eggs that have been recalled from store shelves are being destroyed. But spokeswomen for the two farms said their hens are still laying several million eggs a day, and those eggs are being shipped to facilities where the shells are broken and the contents pasteurized, the AP reported.
Hillandale Farms spokeswoman Julie DeYoung said the operation has 2 million birds that lay an egg about every 26 hours.
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