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FRANKFORT, Ky. — The Kentucky Department of Agriculture urges consumers in the eastern half of the Commonwealth to continue to be alert for eggs that may be contaminated, although most of the eggs have been located or have rotated off retailers’ shelves.
The potentially contaminated eggs are in cartons stamped with a packer code of P1185, a packing date code of 031 and an expiration date of March 1. Consumers who have eggs in cartons with those codes and the March 1 expiration date are advised to either destroy the eggs or return them to the retailer.
KDA egg inspectors are continuing to look for cartons of eggs in that lot. Consumers in several areas of eastern and central Kentucky have reported having purchased the potentially contaminated eggs. Other eggs from that lot may be in consumers’ refrigerators.
Department egg inspectors discovered the potentially contaminated eggs while performing routine egg inspections. Some eggs were found contaminated with mold and blood spots, KDA officials said. Between 60 and 300 cases of eggs, containing 15 dozen eggs in each case, were shipped to stores between Ashland and Louisville under several different labels.
The U.S. Food and Drug Administration recommends cooking eggs at temperatures of 145 degrees or higher until the entire egg – the yolk as well as the white – is firm. For eggs combined with other products to prepare such foods as casseroles, the FDA recommends cooking the food to at least 160 degrees.
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