eggs recalled in US: Salmonella outbreak connected to egg recall sickens dozens in 7 US states: Know the bacteria and its symptoms

The Centers for Disease Control and Prevention (CDC) is out with a new alert about a salmonella outbreak linked to recalled eggs. August Egg Company has issued a recall on Friday for 1,700,000 brown cage-free and certified organic brown eggs due to potential fears of salmonella. At least 79 people in seven states have gotten a strain of salmonella that was linked to the eggs, and 21 people have been hospitalized. the US Centers for Disease Control and Prevention said, reports PBS.

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Large egg recall due to salmonella outbreak

This year has seen a surge in product recalls linked to concerns such as damage, contamination, foodborne illnesses, and undeclared allergens. Food sensitivities and allergies affect millions of Americans annually. According to the U.S. Food and Drug Administration (FDA), the nine most common food allergens are milk, eggs, fish, wheat, soybeans, peanuts, tree nuts, sesame, and crustacean shellfish.

According to an FDA alert, certain eggs were distributed to grocery chains such as Save Mart, FoodMaxx, Lucky, Smart & Final, Safeway, Raley’s, Food 4 Less, and Ralphs between February 3 and May 15, 2025. These eggs have sell-by dates ranging from March 4 to June 4, 2025, and were sold in California and Nevada.

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The FDA also noted that additional eggs were distributed to Walmart stores in Illinois, Indiana, Nebraska, New Mexico, California, Washington, Nevada, Arizona, and Wyoming between February 3 and May 6, 2025, with sell-by dates from March 4 to June 19, 2025.

What is salmonella?

Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning”, according to the FDA. Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. The FDA warns that salmonella is an organism that could cause serious and sometimes fatal infections in frail or older people, young children and those with weakened immune systems.

Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment, the FDA says. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

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Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include: vomiting, diarrhea, and abdominal pain, Flu-like symptoms, such as fever, headache, and body ache.

Keeping Eggs Safe

Buying:

Only buy eggs stored in a refrigerator or refrigerated case.

Open the carton before purchase to ensure eggs are clean and free of cracks.

Storing:

Refrigerate eggs promptly at 40°F (4°C) or lower. Use a fridge thermometer to check.

Keep eggs in their original carton and use within 3 weeks for best quality.

Hard-cooked eggs (peeled or in-shell) should be eaten within 1 week.

Don’t freeze eggs in the shell. To freeze, beat yolks and whites together; egg whites can be frozen alone.

Use frozen eggs within 1 year.

Refrigerate leftover egg dishes and eat within 3–4 days. Divide large portions into shallow containers for faster cooling.

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Preparing:

Wash hands, utensils, equipment, and surfaces with hot, soapy water before and after contact with raw eggs.

Cook eggs until both yolks and whites are firm; scrambled eggs should not be runny.

Cook egg-based dishes (e.g., casseroles) to an internal temperature of 160°F.

For recipes using raw or undercooked eggs (like Caesar dressing or homemade ice cream), use pasteurized eggs or egg products.

Transporting:

For picnics, place cooked eggs and egg-based dishes in an insulated cooler filled with ice or frozen gel packs to keep them cold. Always transport the cooler in the car’s passenger area, as the trunk tends to get much warmer. Once at the picnic site, set the cooler in a shaded spot if available, and keep the lid closed as much as possible to maintain a safe temperature.

For school or work lunches, pack cooked eggs with a small frozen gel pack or a frozen juice box to help keep them chilled until mealtime.