Federal investigators have found salmonella bacteria in feed and in barn and walkway areas at farms at the center of the nationwide outbreak, officials said.
The feed or feed ingredients could have become contaminated after they went through heat treatment that was sufficient to kill salmonella, officials from the Food and Drug Administration told reporters.
Produced at a mill at a Wright County Egg Co. facility, the feed was given to pullet chickens at both Wright County Egg and Hillandale Farms, which between them recalled more than a half-billion eggs since the salmonella outbreak.
CNN Health has the FULL STORY
See all egg recall information on Eatocracy and full coverage on CNN Health
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
We interrupt our regularly scheduled Eggtocracy coverage to take a look at the greener side of life.
Sean Brock is the executive chef of the historic McCrady's Restaurant in Charleston, South Carolina, where his modern farm-to-table cuisine most recently earned him the 2010 James Beard "Best Chef Southeast" award.
As a passionate champion for replenishing those varieties of crops at risk of dying out, Brock currently tends to one and one-half acres on Thornhill Farm in McClellanville, South Carolina, where he plants and grows a number of heirloom crops. As we explained earlier, "Heirloom seeds come from plants that have remained genetically unchanged and have been open-pollinated (by insects, birds, wind, etc.) for at least 50 - or some say 100 - years. This means no hybridizing with other varieties of plants."
He's on a mission to bring vanishing vegetables back to the table, and here to tell you why.
Five Reasons to Use Heirloom Ingredients: Sean Brock
Get every new post delivered to your Inbox.
Join 8,148 other followers