Multistate Salmonella Outbreak Linked to Egg Recall Sickens Dozens: CDC
In 2025, federal health officials confirmed a widespread multistate salmonella outbreak in the United States linked to contaminated eggs. The outbreak affected dozens of people across multiple states and triggered one of the most significant egg recalls in recent years. The U.S. Centers for Disease Control and Prevention (CDC), along with the U.S. Food and Drug Administration (FDA) and state health departments, worked together to trace the outbreak, issue recalls, and protect public health.
This blog post breaks down everything you need to know about the outbreak—from how it started and spread, which products were involved, why salmonella is dangerous, how public health agencies responded, and what consumers should do to stay safe.
What Is Salmonella and Why It Matters
Salmonella is a type of bacteria that causes foodborne illness known as salmonellosis. It’s one of the most common causes of bacterial food poisoning in the U.S. People typically become infected after consuming food or water contaminated with salmonella bacteria. The symptoms can include diarrhea, fever, abdominal cramps, nausea, vomiting, and dehydration. These symptoms usually begin 6 hours to 6 days after exposure and can last 4–7 days. Most people recover without treatment, but severe cases, especially in young children, older adults, pregnant women, and people with weakened immune systems, can require hospitalization. (CDC)
Salmonella contamination in eggs has been a known food safety risk for decades, particularly with Salmonella Enteritidis, a strain often associated with eggs and poultry. This outbreak highlights how contaminated eggs can spread bacteria to consumers and cause widespread illness. (CDC)
Timeline: How the Outbreak Unfolded
June 2025 – Early Reports and Recall Issued
In early June 2025, public health officials identified a cluster of salmonella infections across several states that were genetically linked to Salmonella Enteritidis and associated with egg consumption. Epidemiologic investigation highlighted a connection between illnesses and consumption of eggs distributed by August Egg Company. (CDC)
As a result, on June 6, 2025, a voluntary recall was issued for approximately 1.7 million eggs. These eggs included organic, cage‑free brown, and omega‑3 varieties sold under several brand names. (Fast Company)
Spread Across Multiple States
The recalled eggs were distributed widely across the western and midwestern United States. Affected states included Arizona, California, Illinois, Indiana, Nebraska, New Mexico, Nevada, Washington, and Wyoming, with products sold at major retailers including Walmart and Safeway. (CBS News)
Health departments confirmed that people became ill after consuming these eggs or foods prepared with them. One CDC report noted that 90% of sick people interviewed had eaten eggs in the week before their illness began—a proportion significantly higher than background egg consumption, strengthening the evidence that eggs were the outbreak source. (CDC)
Expansion of Cases and Public Health Response
Over the summer of 2025, the number of reported illnesses continued to rise. By late August and September, multiple states had reported confirmed salmonella cases linked to the recalled eggs, prompting expanded public health messaging and recalls by both state and federal agencies. (WRAL News)
How Many People Were Affected?
Initial reports documented dozens of cases across several states. At one point, at least 79 people were reported sick across seven states, with 21 hospitalizations and no deaths reported. (CBS News) Other state‑level reporting indicated that at least 95 people were sickened across 14 states following the egg recall, including several cases in North Carolina and significant illness counts in California. (WRAL News)
A later CDC update confirmed that the outbreak was considered over, with a total of 105 illnesses and 19 hospitalizations across 14 states tied to the contaminated egg products. No deaths were reported in this outbreak, a fortunate outcome given salmonella’s potential severity. (Food Safety)
Public health experts note that reported numbers likely underestimate the true scope of the outbreak, because many people with salmonella infection do not seek medical care or get tested. (Food Safety)
Which Eggs Were Recalled?
The eggs linked to this outbreak had specific identification codes and sell‑by dates:
The recall included large brown cage‑free and certified organic eggs with plant codes P‑6562 or CA5330. (CBS News)
Eggs sold under brand names such as Clover, First Street, Nulaid, O Organics, Marketside, Raleys, Simple Truth, Sun Harvest, and Sunnyside were among those recalled. (CBS News)
In a later outbreak update, another set of eggs from Country Eggs, LLC—marketed as “sunshine yolks” or “omega‑3 golden yolks”—were recalled with sell‑by dates from July through September 2025, after continued salmonella illnesses were identified. (CDC)
Consumers were urged to throw the eggs away or return them to the store where they were purchased and to thoroughly clean any surfaces or utensils that may have come into contact with the contaminated eggs. (CDC)
How Salmonella Contamination Happens in Eggs
Salmonella can contaminate eggs in two main ways:
Internal contamination — When hens carrying Salmonella Enteritidis pass the bacteria into the egg before the shell forms.
External contamination — When bacteria present on the eggshell contaminate the egg’s contents via cracks or improper handling.
Eggs are especially risky when consumed raw or undercooked (e.g., runny yolks) or when cracked eggshells come into contact with other foods without adequate sanitation afterward. Proper cooking and kitchen hygiene can greatly reduce the risk of illness. (CDC)
Symptoms and Health Risks
Most people infected with salmonella develop symptoms within 6 hours to 6 days after exposure. Symptoms include:
Diarrhea
Fever
Stomach cramps
Nausea and vomiting
Symptoms typically last 4 to 7 days, and most people recover without medical treatment. However, severe illness can occur, particularly in:
Children younger than age 5
Adults age 65 and older
People with weakened immune systems
These groups may experience dehydration or complications requiring hospitalization. (CDC)
Public Health Response and Investigations
CDC and FDA Actions
The CDC and FDA quickly initiated a multistate investigation once illnesses were reported. Public health officials used epidemiologic interviews and lab testing to link cases to the same strain of Salmonella Enteritidis and to trace the outbreak back to specific egg products. (CDC)
Both agencies issued warnings and recall notices and advised consumers and businesses to remove recalled eggs from homes and store shelves. They also shared guidance on cleaning and sanitizing kitchen surfaces to prevent cross‑contamination. (CDC)
Local and state health departments in affected areas played a key role in interviewing sick individuals, confirming cases, and raising public awareness in their communities. (WRAL News)
Egg Producer Response
Affected producers, including August Egg Company, stated they were reviewing and strengthening food safety measures. August Egg indicated shifting some eggs to pasteurization—a process that heats eggs to kill pathogens—as part of corrective actions to prevent future contamination. (Reddit)
How to Protect Yourself and Your Family
Even when an outbreak is over, the risk of salmonella infection remains part of everyday food safety. Public health agencies recommend the following steps for consumers:
Check and Discard Recalled Eggs
If you have recalled eggs in your refrigerator, throw them out or return them to the store. Do not consume them under any circumstances. (CDC)
Practice Safe Cooking
Cook eggs until both the white and yolk are firm.
Use a food thermometer when necessary to ensure proper temperatures.
Avoid raw or undercooked egg products in recipes. (CDC)
Clean and Disinfect
Wash hands, utensils, and surfaces that have been in contact with raw eggs. Use hot soapy water or a dishwasher after handling eggs. (CDC)
Prevent Cross‑Contamination
Keep raw eggs and foods that will not be cooked separate from other foods in your kitchen. (CDC)
Refrigerate Promptly
Refrigerate perishable food within 2 hours, and thaw food in the refrigerator rather than on the counter. (CDC)
Why Salmonella Outbreaks Still Happen
Despite strict standards, salmonella outbreaks linked to eggs occur because:
Poultry flocks can carry salmonella without showing illness, making detection difficult.
Production and distribution systems are vast and complex, so contamination early in the supply chain can reach multiple states quickly.
Consumer behaviors such as undercooking eggs or improper kitchen hygiene increase infection risks.
Public health monitoring and food safety guidelines are designed to catch and respond to outbreaks quickly, but individual food safety practices remain essential. (CDC)
Broader Context: Foodborne Illness in the U.S.
Salmonella is not unique to eggs; it’s a leading cause of foodborne illness in the U.S., affecting an estimated 1.35 million people annually from various sources (though many cases are not officially reported). Common sources include poultry, produce, dairy products, and contact with animals such as backyard poultry. (CDC)
The CDC and FDA investigate outbreaks to identify patterns, reduce risks, and improve public health responses. Investigations can take weeks or months, and they help refine food safety recommendations and industry best practices. (CDC)
Final Thoughts
The 2025 multistate salmonella outbreak linked to contaminated eggs was a stark reminder that even everyday foods like eggs can pose serious health risks when contaminated with harmful bacteria. Swift action by the CDC, FDA, and state partners—paired with public awareness and proper food safety practices—helped limit the scope of the outbreak and protected many consumers.
If you ever encounter a food recall, take it seriously. Follow instructions to discard or return recalled products, and make sure your kitchen hygiene practices are up to date. By staying informed and cautious, you can reduce your risk of foodborne illness and keep your family safe.
Stay alert about recalls, consult trusted public health sources, and always handle food with care—because safety starts in your own kitchen.
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