Eggs deemed safe in La.

The “incredible edible egg” may have its “incredible” image questioned in recent days, but according to local Houma businesses that carry eggs, they are, in fact, still edible.

“We’ve been following on updates on eggs really diligently because safety of our customers is our first priority,” said Allison Rouse, financial administrator for Rouses Supermarkets. “Eggs that have been recalled have not been in Mississippi or Louisiana stores.”

Two Iowa farms, Wright County Egg and Hillandale Farms, recalled approximately 550 million eggs two weeks ago after reports of salmonella possibly sickening up to 1,300 people, according to an AP report.

Rouses supermarket uses Cal-Maine foods, which is headquartered in Jackson, Miss., for Rouses brand eggs.

“They’ve confirmed that they have purchased from an Iowa facility that has been under investigation,” Rouse admitted, “But they haven’t been distributed in Louisiana or Mississippi areas.”

Robert Chouest, director of operations for Cannata’s, said their warehouse does not deal with the company that purchased the recalled eggs, but Associated Grocery Wholesales out of Memphis.

The eggs on both Cannata’s and Rouses’ shelves are safe, and the signs put up in the egg section are updated as Rouses gets new information on the recall.

“Everything’s been tracked very well,” Rouse said.

Only one area chain has been impacted by the recent recall: WalMart.

“Four of WalMart’s egg suppliers (Sparboe Farms, Dean Foods, Hillandale Farms and Cal-Maine Foods) and one Sam’s Club supplier (NuCal Foods) announced recalls of eggs that were sourced from or linked to Wright County Egg. As soon as we have been notified, we have promptly pulled the eggs from our stores’ shelves,” a statement on WalMart’s website reads.

The company said the recalls have affected nearly 630 WalMart stores in 20 states, excluding Louisiana, and seven Sam’s Club sites.

The concern regarding salmonella isn’t concentrated in the recent recall, however.

“Salmonella is always occasionally present in the roughly 80 billion eggs sold in their shell in the U.S. each year. The harmful bacteria typically contaminate one out of every 10,000 to 20,000 eggs,” AP writer Ashley M. Heher reported.

Rouse also said Rouses uses eggsafety.org to address any customer safety questions, specifically with tips on how to cook eggs properly. “Knowing how to cook and store eggs properly prevents food borne illness.”

Local diners like IHOP and restaurants nationwide have been assiduous in warning customers about the consumption of undercooked eggs.

Sunnyside up is still an option, but the yolk must be completely solid.

“Egg white coagulates between 144 and 149 degrees Fahrenheit, egg yolk coagulates between 149 and 158 degrees Fahrenheit and whole eggs between 144 and 158 degrees Fahrenheit,” stated eggsafety.org‘s website. “Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140 degrees Fahrenheit and maintaining that temperature for 3 and 1/2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145 degrees Fahrenheit for 15 seconds.”

Restaurants in Houma maintain that safety standard.

“We don’t do undercooked eggs,” said Mike Rady, general manager of IHOP on Martin Luther King Boulevard. “We make sure it’s cooked all the way.”

Rady also explained he has seen no decline in business since the recall, and has readied his wait staff to answer any questions customers have about the eggs being served.

“When [customers] ask we tell them we have no recall,” Rady said. “There have been no cases in Louisiana at all. We check and everything, so we’re safe.”