NEW YORK (CBSNewYork) — A farm in North Carolina is recalling more than 200 million eggs sold in nine states over bacterial contamination and salmonella fears.

Rose Acre Farms, based in Indiana, voluntarily recalled more than 206 million eggs produced by its operations in Hyde County, North Carolina, due to potential contamination with Salmonella Braenderup, the Food and Drug Administration said in a statement.

At least 22 illnesses have been reported so far, the FDA said Friday.

The eggs were sold through retail stores and restaurants. They reached consumers in Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia.

“Consumers with these eggs shouldn’t eat them,” FDA Commissioner Scott Gottlieb tweeted. “Throw them away or return them to place of purchase for credit or refund.”

Brands affected include Country Daybreak, Coburn Farms, Crystal Farms, Sunshine Farms and Glenview, with some eggs sold at Food Lion stores.

The affected eggs are 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. A complete list of brands and carton UPC numbers is found on the FDA website.

The notice lists varieties of a Food Lion store brand as well as some cartons available as the Great Value brand, which is sold at Walmart. The recall also lists eggs that were distributed to the Waffle House restaurant chain.

Food Lion has pulled the recalled eggs from shelves of the approximately 400 stores where they were available, said spokeswoman Emma Inman.

“The eggs that are in the stores today are safe,” she said by phone to the Associated Press. She said she didn’t have information on whether Food Lion customers were among those who got sick.

Salmonella causes serious and sometimes fatal infections, especially in young children, the elderly and people with weakened immune systems. It is generally contracted from contaminated poultry, meat, eggs and water, and affects the intestinal tract.

Chickens can pass the bacteria to eggs because the eggs leave hens through the same passageway as feces.

Alternatively, bacteria in the hen’s ovary or oviduct can get to the egg before the shell forms around it, according to the US Department of Agriculture’s Food Safety and Inspection Service.

Symptoms include fever, nausea, diarrhea and abdominal pain.

In 2010, a salmonella outbreak sickened hundreds and led to the recall of half a billion eggs.

CBS News medical correspondent Dr. Jennifer Ashton gave some basic tips to minimize risk of salmonella from eggs:

* Avoid consuming raw or undercooked eggs.
* Don’t cook with eggs sitting out for more than two hours.
* Always wash your hands after handling egg products.
* If in doubt, throw it out. If you don’t know where your carton came from, get rid of it.