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A California egg producer has been revealed as the cause of a sickening Salmonella outbreak, according to health officials.
Happy Hens, located in San Diego, was traced by officials in the area as the responsible source for the bacteria outbreak, saying customers ate mayonnaise from a Ramona delicatessen that was made with their raw, unpasteurized eggs.
The Ramona Family Naturals Market has now stopped using raw eggs for any of their food products as the outbreak totals 21 cases with seven hospitalizations since July 28.
Happy Hens vehemently denied that it is behind the outbreak.
“They’ve publicly announced this information, 100% unfounded, not a shred of evidence, not a shred of testing done,” Chloe Nevarez said in an Instagram post. “So again, I hope you guys realize what your food system does and what’s going on here, because this is literally outlandish the things that are happening.”
Chloe Nevarez operates the farm with her husband, Luie Nevarez.
“I hope you guys make your choices and don’t allow fear to be what drives you. Make your decisions based on your own understanding of your own elements because the things that are put out into the world are not always true,” she added.
San Diego County’s Department of Environmental Health and Quality has reached out to any retail food facilities that may have received eggs from Happy Hens.
The outbreak is not linked to the Midwest Poultry Services Salmonella outbreak that was connected to a recall.
Anyone who experiences symptoms like 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 via the online form, according to the public health department.
Symptoms typically begin 12 to 72 hours after eating contaminated food and can last four to seven days.
The California Post reached out to the Nevarez family and the San Diego Department of Public Health for comment.
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