Grille at Gold Dust West Salmonella Lawyer: Eggs identified as probable source of salmonella outbreak at Nevada grill
An outbreak of salmonella linked to the Grille at Gold Dust West in Elko, Nevada, may have been caused by eggs included on the menu. At least 17 people have become sick with salmonella symptoms after eating at the restaurant. Health officials from the Nevada Department of Health and Human Services are continuing their investigation as the Grille remains open to customers.
Jacob’s Entertainment owns the Grille at Gold Dust West, located at 1660 Mountain City Hwy in Elko. The company’s Chief Operating Officer, John East, confirmed that the Nevada health department asked that the restaurant remove eggs from the menu while the investigation continues.
Eggs can become contaminated with salmonella from poultry, through the laying process. The Centers for Disease Control and Prevention (CDC) recommends the following for the safe handling and consumption of eggs:
- Cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter.
- Make sure that foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu, are made only with pasteurized eggs.
- Eat or refrigerate eggs and foods containing eggs promptly after cooking. Do not keep eggs or foods made with eggs warm or at room temperature for more than 2 hours, or 1 hour if the temperature is 90°F or hotter.
- Wash hands and items that came into contact with raw eggs—including counter tops, utensils, dishes, and cutting boards—with soap and water.