TAHLEQUAH — While people in some parts of the country are panicking over whether their traditional morning feast of bacon and eggs is safe, that shouldn’t be a problem in the Cherokee County area.

Eggs available locally are not included in a nationwide recall of eggs suspected of causing salmonella, officials said.

Federal officials ordered a recall of eggs after a fourfold increase in salmonella infections since May. Two Iowa egg producers have been identified as potential sources of the contaminated eggs, according to the government website www.foodsafety.gov.

“It hasn’t affected us. We buy all our eggs from Associated Wholesale Grocers in Oklahoma City,” said Doyle Kirk, vice president of store operations for Reasor’s. “It was a non-event for us.”

Kirk said employees have fielded quite a few questions about the recall, and were able to reassure customers the eggs sold in Reasor’s stores aren’t affected. Eggs purchased at Reasor’s originated from poultry farms in Arkansas and Missouri.

Kirk said he understands it’s safe to eat eggs, as long as they are cooked properly.

The recall has produced a surge in education about the markings on cartons, and consumers might be surprised at the age of the eggs being sold.

According to the government website, customers can check the dates and codes on egg cartons. The plant number begins with the letter P, followed by a number. The example depicted on the website is P-1946. The Julian date, or month and date according to the commonly-used calendar, follows the plant number. The date in the illustration is 223, meaning the eggs were packed Feb. 23.

Many supermarket eggs are six weeks old, said Heather Winn, educator for the Oklahoma State University Extension Service in Cherokee County.

“My parents have chickens and we get fresh eggs, but not everybody is so lucky. We know they are really fresh – just laid that day, or the day before,” Winn said. “If people have a neighbor they can get eggs from, that would be nice.”

But supermarket eggs, although they may be a bit older, are still safe for use when handled and cooked properly.

Raw eggs in the shell can be stored in the refrigerator for three to five weeks after purchase.

Winn recommends that consumers keep updated on the egg situation, as well as other food recalls, by checking the government food safety website regularly. The lengthy list of manufacturers and dates of affected dates is available on the site.

The salmonella outbreak has sickened more than 3,000 people and has prompted the recall of more than 500 million eggs. Some of the eggs were distributed in Oklahoma.

The disease affects the ovaries of healthy-appearing hens and contaminates the eggs before the shells are formed. The affected eggs were packaged in varying sizes and types of cartons.

Winn and her family enjoy egg dishes, and as a professional educator on food and other household topics, she is careful to handle them properly.

“Just like with other foods, proper handling and storage are basic to ensure food safety. Shelled eggs should be stored in the refrigerator until ready to use. Refrigeration prevents any salmonella present in the eggs from growing to higher numbers. Once eggs are cooked, they should be consumed promptly,” Winn said.

Cooking the eggs thoroughly reduces the number of bacteria present.

If you’re a fried egg fan, be warned that an egg with a runny yolk poses a greater risk than a completely cooked egg. Undercooked egg whites and yolks have been associated with outbreaks of Salmonella Enteritidis.

How do you tell if you’ve been exposed? Some signs of Salmonella Enteritidis bacterium include fever, abdominal cramps and diarrhea beginning 12 to 72 hours after consuming the contaminated foods or beverages. The illness typically lasts four to seven days. Most people recover without antibiotic treatment, but those who experience severe diarrhea may become dehydrated and require hospitalization.

According to Winn and the federal website, consumers should keep these tips in mind to reduce their risk of contracting a Salmonella Enteritidis infection:

• Do not eat recalled eggs or products containing eggs. Recalled eggs may still be in stores, restaurants or consumers’ homes. If you have recalled eggs, destroy them or return them to the retailer for a refund. If you think you’ve become ill from eating recalled eggs, contact your health care provider.

• Keep eggs refrigerated at less than 45 degrees Fahrenheit at all times.

• Discard cracked or dirty eggs.

• Wash your hands, cooking utensils and food preparation surfaces with soap and water after contact with raw eggs.

• Do not keep eggs warm or at room temperature for more than two hours.

• Promptly refrigerate unused or leftover foods containing eggs.

• Avoid eating raw eggs.

• Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe calling for raw eggs, such as Hollandaise sauce or Caesar salad dressing.

Young children and infants, the elderly, and people with compromised immune systems are at a greater risk for a more severe illness. The infection can spread from the intestines to the bloodstream and other parts of the body and may cause death if the person is not treated promptly.