Eggs Recalled Amid Salmonella Outbreak That’s Reached 9 States and Sickened Dozens of People

The FDA has upgraded the threat level of a salmonella outbreak among egg suppliers to serious, and consumers are being warned about the possibility of severe health complications or death if they eat the affected eggs.

The original egg recall was issued in early September by the Centers for Disease Control and Prevention (CDC). By the end of the month, it was upgraded to a “class 1 threat,” with at least nine states reporting salmonella cases linked to the recalled products. So far, 65 people have gotten sick across California, Colorado, Iowa, Illinois, Michigan, Minnesota, Utah, Virginia, and Wisconsin, and 24 people have been hospitalized.

Which eggs are being recalled?

The FDA says eggs with expiration dates of October 12 and earlier are being recalled from the following brands:

• Milo’s Poultry Farms
• Happy Quackers Farm (duck eggs packaged by Milo’s Poultry Farms)
• M&E Family Farms
• Tony’s Fresh Market

If you have recalled eggs from any of the listed distributors, they should be immediately thrown away. Any surfaces the eggs may have touched should be thoroughly sanitized, including utensils, containers, and your hands. If you suspect you’ve eaten eggs contaminated by salmonella, contact your doctor right away.

Salmonella symptoms and health risks

Salmonella is a type of bacteria that can make you sick. It’s often found in undercooked foods like chicken or eggs, and it’s sometimes found in raw fruits or vegetables. The most common symptoms of salmonella infection are:

• Stomach cramps
• Diarrhea
• Fever
• Nausea and vomiting

These symptoms usually show up within six hours to a few days after eating contaminated food and can last four to seven days. In serious cases, illness can lead to hospitalization or even death.

While many people recover from salmonella infections on their own, it can be dangerous for certain groups, such as young children, older adults, and people with weakened immune systems, per the Mayo Clinic.

Salmonella infection can be prevented by cooking meat and eggs thoroughly, washing your hands and any surfaces that touch raw food, and avoiding unpasteurized milk and juices, per the CDC.