A Colorado-based food company has recalled some of its certified organic eggs due to the possible presence of Salmonella. The discovery was made just after routine in-house testing revealed that certain barns with egg-producing hens could possibly contain the bacteria. The company immediately shut down production in those areas and made the voluntary recall. Currently no one has reported any symptoms or sought medical attention from the questionable batches.

The Food and Drug Administration (FDA) said the potential Salmonella-containing eggs that Sixdog Investments, LLC recalled were packaged in dozen and half-dozen cartons, and shipped throughout Colorado. The eggs may have also been distributed throughout Idaho, Kansas, New Mexico, and Utah via retail outlets.

The recalled eggs were USDA organic certified, which means that the hens must be fed an organic feed from land that has been free from the use of chemical pesticides and fertilizers for at least three years. The hens can be kept in cages but are usually cage free and don’t receive any vaccines or antibiotics.

According to the latest data released by the FDA, there are an estimated 142,000 illnesses recorded each year caused by consuming eggs contaminated with Salmonella enteritidis. It’s important that consumers are aware of the dangers because ingesting Salmonella, which is a common bacteria found inside normal-looking eggs, has been known to cause abdominal cramps, diarrhea, fever, and vomiting within 12 to 72 hours of ingesting.

The FDA has estimated that 91 percent of Salmonella cases are mild, don’t require a doctor visit, and recovery lasts three days. About eight percent of cases are moderate, require a doctor visit, and 12 days for recovery. Although it’s rare, each year a little over one percent of all cases are considered severe, require hospitalization, and up to 21 days for recovery. A very small number of people die from Salmonella.

What Consumers Should Know:

  • Eggs containing the Salmonella bacteria don’t necessarily look different, have any distinguishable markings, or even strange smells.
  • The number of egg recalls can seem large, but it represents less than one percent of all eggs that are produced in the United States.
  • Always cook eggs thoroughly until both the white and yolk are firm, and never mix raw eggs with cooked eggs. Make sure to separate cooking surfaces, dishware, and silverware from raw eggs to avoid contamination.
  • If a recipe calls for raw or undercooked eggs, use eggs that have been treated to destroy Salmonella by pasteurization. These eggs are grown from numerous retailers, made widely available and clearly labeled.
  • Only buy eggs if they are sold out of a refrigerated case. Take a peek inside and make sure the eggs aren’t cracked. Store eggs inside your refrigerator and use them within three weeks of purchase.

"We are confident that any and all products sent out with any other packing codes or expiration dates are fully safe for consumption," the company said. "No illnesses have been reported to date."

The recalled eggs have a packing date of 93, 94, 97, or 98; an expiration date of 05-18-14, 05-19-14, 05-22-14, or 05-23-14; and a location code of “1” or “3” on a white sticker at the end of each carton. The company invites consumers who purchased the certified organic eggs to return them to the store from which they were purchased, where they will receive a full refund.