SAN DIEGO, CA — A Salmonella outbreak initially linked to mayonnaise made at a Ramona market has grown to 21 cases, including seven hospitalizations, San Diego County officials said.
The county initially reported 13 cases and four hospitalizations July 28. An investigation found the mayonnaise was made with raw eggs supplied by Happy Hens, a poultry farm that distributes eggs.
The county is also investigating additional cases involving the same strain of Salmonella that are not linked to the market.
County health officials are working with the California Department of Food and Agriculture and California Department of Public Health. The county has contacted food retailers that may have received eggs from Happy Hens to remind them about proper egg storage, grading and resale requirements.
The outbreak is not related to a multi-state Salmonella outbreak in the Midwest that has sickened 98 people and prompted an egg recall.
Health officials recommend cooking eggs until both the yolk and white are firm, discarding cracked or dirty eggs, and washing hands, utensils and surfaces with hot, soapy water after handling raw eggs.
The U.S. Department of Agriculture says eggs sold for human consumption must be Grade AA, A or B and properly labeled. Eggs should be refrigerated at 45 degrees or lower in homes.
Anyone experiencing diarrhea, fever or abdominal cramps after eating undercooked eggs should seek medical advice and report the illness to the county Department of Environmental Health and Quality at 858-505-6814 or through the county's online reporting form.
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