At least 95 people have been sickened in a multi-state outbreak of salmonella infections traced to recalled eggs, federal health officials announced Thursday. The illnesses, which began as early as January, span 14 states and have led to 18 hospitalizations.
The U.S. Centers for Disease Control and Prevention (CDC) said reported cases occurred between Jan. 7 and July 25, though the agency cautioned that the true number of infections is likely higher. Because salmonella can cause symptoms that resemble other stomach illnesses, many cases may go unreported. Officials also warned that contaminated eggs may have reached additional states not yet identified in the investigation.
The outbreak has been linked to Country Eggs LLC, based in Lucerne Valley, California. The company has recalled its large, brown cage-free “sunshine yolks” and “omega-3 golden yolks” eggs and suspended production while the investigation continues. The affected eggs were sold in cartons under the Nagatoshi Produce, Mishuo, and Nijiya Markets brand names. Packaging can be identified by the code CA 7695 and sell-by dates ranging from July 1 through Sept. 16.
The U.S. Food and Drug Administration (FDA) traced the contamination to Country Eggs LLC after analyzing purchase records and interviewing patients about foods consumed before they fell ill. The recalled products were distributed to both grocery stores and food service suppliers, raising concerns about how widely the eggs may have circulated before the recall.
Federal health authorities urged consumers to check their refrigerators and immediately discard any recalled eggs or return them to stores for a refund. Restaurants, retailers, and distributors have also been asked to remove the affected products from their shelves and inventories to prevent further exposure.
Salmonella infection typically causes diarrhea, fever, stomach cramps, and vomiting, with symptoms appearing six hours to six days after exposure. Most patients recover within a week without treatment, but severe illness can occur, particularly in young children, older adults, and people with weakened immune systems. These groups face a higher risk of dehydration and may require hospitalization.
The outbreak adds to ongoing concerns about food safety in the U.S., where eggs have historically been a frequent source of salmonella contamination. Public health officials emphasized the importance of cooking eggs thoroughly and avoiding foods made with raw or undercooked eggs to reduce the risk of infection.
The CDC and FDA said they are continuing to monitor the outbreak and will provide updates as new information becomes available.
