A common problem with raw eggs is the fear of the sickness called salmonella, a bacterial infection spread through contaminated food. On April 15, a federal official said that 207 million eggs were recalled after two dozen people were reported to have the illness. Rose Acre Farms recalled the product after fears of the presence of salmonella, which can cause sickness and death- especially in children and the elderly.

The U.S. Food and Drug Administration tied illnesses to Rose Acre Farms and their facility in North Carolina. Twenty-three people have contracted salmonella, with no deaths as of yet. An investigation of the farm in Hyde County, North Carolina resulted in the eggs being recalled.

The farm produces about 2.3 million eggs from their 3 million hens, selling eggs to restaurants in North and South Carolina, West Virginia, Virginia, Pennsylvania, New Jersey, Florida and Colorado. These recalled eggs were sold to restaurants such as Waffle House, and the Food Lion Stores, under the brand names like Great Values, Country Daybreak, and Crystal Farms. A notice of the recall was sent out.

“The affected eggs [were] from plant number P-1065 with the Julian date range of 011 through date of 102 printed on either the side portion or the principal side of the carton or package, as follows: Lot Codes 011 – 102,” the notice read.

The FDA has announced this as the largest egg recall since 2010, when a salmonella outbreak in Iowa caused the sickness of 1,500 people. More than 500 million eggs from two farms were recalled after Austin J. DeCoster and his son, Peter DeCoster, pleaded guilty in court for introducing adulterated food into interstate commerce. Authorities announced that Quality Egg, the DeCoster’s company, bribed an inspector of the U.S. Department of Agriculture to sell eggs that failed to meet minimum industry standards. These eggs were sold to several states, infecting many with salmonella. Both men were sentenced to three months in jail and fined seven million dollars.

“Even with safety steps in place, It’s estimated that about 1 in 20,000 to 1 in 10,000 eggs are contaminated with salmonella,” said associate professor and food safety specialist at North Carolina State University Benjamin Chapman. “Health officials recommend cooking eggs until both the yolks and whites are firm.”

The salmonella breakout this time around was smaller, with the hopes that it will be contained shortly and quickly.