All you need to know about the current Salmonella Egg Outbreak

Current E. coli Salmonella Outbreak

As of June 5, 2025, a total of 79 people infected with the outbreak strain of Salmonella have been reported from 7 states (Arizona 3, California 63, Kentucky 1, Nebraska 2, New Jersey 2, Nevada 4, Washington 4). Six ill people in Kentucky, New Jersey, and Washington reported traveling to California and Nevada before they got sick. Illnesses started on dates ranging from February 24, 2025 to May 17, 2025. Of the 61 people with information available, 21 have been hospitalized. No deaths have been reported.

State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 30 people interviewed, 27 (90%) reported eating eggs. State health officials identified illness sub-clusters at two restaurants. An illness sub-cluster is a group of unrelated sick people who all ate at the same location or event, such as a restaurant. Investigating sub-clusters can help identify a food item eaten by all the sick people that could be the source of the outbreak. Eggs were served at both sub-cluster locations.

Whole Genome Sequencing (WGS). showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.

Epidemiologic, laboratory, and traceback data show that eggs distributed by August Egg Company may be contaminated with Salmonella Enteritidis and may be making people sick.

FDA conducted an inspection at August Egg Company’s processing facility and collected samples for testing. Some samples tested positive for Salmonella. WGS showed that the Salmonella in the samples are closely related to Salmonella from sick people.

People reported buying many different brands of eggs from multiple stores. FDA conducted a traceback investigation based on where the ill people reported shopping or eating during the timeframe of interest, and August Egg Company was identified as a common supplier of eggs.

On June 6, 2025, August Egg Company recalled eggs. CDC is advising people not eat, sell, or serve recalled eggs.

According to the FDA, California-based August Egg Company of Hilmar is recalling 1,700,000 dozen brown cage-free and brown certified organic eggs due to potential contamination. A total of 79 people infected with the outbreak strain of Salmonella have been reported from seven states. Illnesses started on dates ranging from February 24, 2025, to May 17, 2025. Twenty-seven of 30 cases with information available reported exposure to eggs or an egg containing dish before becoming ill. There have been 21 hospitalizations, and no deaths have been reported.

Recalled brown cage free eggs and brown certified organic eggs were sold under multiple different brand names at restaurants and retailers. These eggs should no longer be available for sale. Recalled brown cage free eggs and brown certified organic eggs were supplied by August Egg Company, Hilmar, CA.

The recalled eggs have a printed Julian Date between “32” and “126” followed by a plant code number “P-6562” or “CA-5330” on the egg carton or package. The recalled eggs sold at retail stores are packed in fiber or plastic cartons, with the above codes printed on one side of the carton.

Brands the recalled eggs were sold under include: Clover, First Street, Nulaid, O Organics, Marketside, Raleys, Simple Truth, Sun Harvest, and Sunnyside.

Recalled brown cage free eggs and brown certified organic eggs were distributed from February 3, 2025, through May 15, 2025, with sell by dates from March 4, 2025, to June 4, 2025, in California and Nevada to retail locations including Save Mart, FoodMaxx, Lucky, Smart & Final, Safeway, Raleys, Food 4 Less, and Ralphs. 
The eggs were also distributed from February 3, 2025, through May 6, 2025, with sell by dates from March 4, 2025, to June 19, 2025, to Walmart locations in California, Washington, Nevada, Arizona, Wyoming, New Mexico, Nebraska, Indiana, and Illinois.

The recalled eggs have a printed Julian Date between “32” and “126” followed by a plant code number “P-6562” or “CA-5330” on the egg carton or package. The recalled eggs sold at retail stores are packed in fiber or plastic cartons, with the above codes printed on one side of the carton.

Past Salmonella Egg Outbreaks

In September 2024, CDC announced a multistate outbreak investigation of Salmonella Enteritidis infections associated with eggs. As of October 17, 2024, a total of 93 people infected with the outbreak strain had been reported from 12 states. Illness onset dates ranged from May 23, 2024 to September 13, 2024. Of 87 people with information available, 34 were hospitalized. No deaths were reported. The Wisconsin Department of Agriculture, Trade, and Consumer Protection traced the source of eggs supplied to restaurants where ill people ate before they got sick. Records show that Milo’s Poultry Farms supplied eggs to those restaurants. FDA conducted an inspection at Milo’s Poultry Farms and collected samples. FDA’s analysis showed the outbreak strain of Salmonella was found in the packing facility and the hen egg laying house. On September 6, 2024, Milo’s Poultry Farms recalled eggs. WGS analysis of bacteria from 83 people’s samples and 72 environmental samples were predicted to be not susceptible to ciprofloxacin and were related to a strain of Salmonella Enteritidis that was also isolated from chicken. The outbreak was declared over on October 18, 2024.

In June 2023, California public health officials investigated an outbreak of Salmonella Enteritidis infections associated with eggs served at a restaurant. Fifteen people were ill. Three people were hospitalized. No one died.

In July 2023, public health officials at the Alaska Department of Health investigated an outbreak of Salmonella Enteritidis infections associated with a sit-down dining restaurant. Twenty-four people were ill. One person was hospitalized. No one died. Menu items made with eggs were the implicated vehicles of transmission.

In March 2019 the Nevada Division of Public Health investigated an outbreak of Salmonella Typhimurium infections linked to the Grille at Gold Dust West in Elko, Nevada. Thirty-eight cases were identified. Of these, 29 were laboratory confirmed. Two of these were restaurant employees but they were not implicated as the source of the outbreak. Illnesses occurred between February 27, 2019 and March 16, 2019. Eggs were the suspected contaminated vehicle.

In September 2018 Forty-four people were infected with an indistinguishable strain of Salmonella Enteritidis associated with consuming eggs from Gravel Ridge Farms. Illnesses were reported from 11 states. Illness onsets ranged from May 17, 2018 to August 26, 2018. Twelve people were hospitalized. No one died

On September 8, 2018, Gravel Ridge Farms recalled cage free large eggs because they might be contaminated with Salmonella. Recalled eggs had a “best if used by” dates of July 25, 2018 through October 3, 2018.

In April 2018 the FDA announced a voluntary recall of shell eggs because of the potential for contamination with Salmonella Braenderup. As of April 16, 2018 there were 35 illnesses reported by 9 states: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia. Eleven people had been hospitalized. No deaths were reported. Illness onset dates ranged from November 16, 2017 to April 14, 2018. The affected eggs were 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, or plant number P-1359D and Julian date 048A or 049A with Best By dates of APR 02 and APR 03.

In February 2017 public health officials in Oklahoma investigated an outbreak of Salmonella Enteritidis among residents at a long-term care facility located in Oklahoma City. Nine people reported symptoms. Six were laboratory confirmed with Salmonella Enteritidis. Two people were hospitalized. One person died. The suspected source of illness was soft, cooked eggs.

In early October 2016 the CDC, the Missouri Department of Health and Senior Services and Department of Agriculture, several states and the FDA announced an outbreak of Salmonella Oranienburg infections linked to consumption of shell eggs distributed by Good Earth Egg Company of Bonne Terre, Missouri as the likely source of infections in the outbreak. As of October 3, 2016 there were 8 people infected with the outbreak strains of Salmonella Oranienburg. Two people were hospitalized. There were no deaths. The first outbreak associated case experienced onset in April 2016. Cases resided in Missouri, Illinois and Kansas. Good Earth Egg Company recalled all its shell eggs because of the potential contamination. Recalled eggs were distributed throughout the Midwest.

Twenty-two people were sickened with Salmonella Enteritidis from raw eggs used in Father’s Day brunch dishes served at Tallulah’s Restaurant in Seattle. One person was hospitalized. No one died. The infections were traced to crab and ham eggs Benedict dishes.

In May 2016 state and local public health officials in Ohio investigated a foodborne illness outbreak among customers of Oak Grove Eatery, a restaurant located in Wooster. A total of 29 ill cases were identified. Seventeen cases were laboratory confirmed with the outbreak strain of Salmonella Enteritidis. One person who was culture positive for Salmonella acquired their infection secondarily through contact with an ill Oak Grove Eatery patron. Two of the ill cases were employees of the restaurant. Seven patients were hospitalized. No one died. A case control study was conducted. Statistical analysis of foods consumed strongly implicated hollandaise sauce as the contaminated food item, (Relative risk 9.47; 95% confidence interval 1.4-4.61, p-value 0.0000095).

What is Salmonella?

There are two Salmonella species: Salmonella enterica (S. enterica) and Salmonella bongori (S. bongori). S. bongoristrains predominantly colonize cold-blooded reptiles, whereas S. enterica strains are capable of infecting both humans and mammals.^[1] Based on factors such as morphology, structure, mode of reproduction, and other criteria, the two species are further classified into subgroups called serotypes or serovars. More than 2,600 serotypes have been described for Salmonella, and they are characterized by the type(s) of animal they are found in or by the clinical symptoms they cause.^[2] Of these, less than 100 are responsible for most human Salmonella infections.^[3]

Salmonellae are widely distributed in nature and are found in the intestinal tract of wild and domesticated animals and in humans. Salmonella poisoning can occur when a person ingests contaminated fecal particles transmitted by another infected human or animal.^[4]

Salmonella enterica serotypes Typhi, Sendai, and Paratyphi A, B, or C are found exclusively in humans. These serotypes, collectively referred to as typhoidal Salmonella, cause enteric fever (also known as typhoid or paratyphoid fever if caused by serotypes Typhi or Paratyphi, respectively).^[5] Most often, enteric fever is acquired through ingestion of food or water contaminated with human feces. Most U.S. residents who are diagnosed with typhoidal Salmonella are infected while traveling abroad in areas where typhoid fever and paratyphoid fever are common. Three types of vaccines against S. Typhi are commercially available, although there is still not a single licensed vaccine available against S. Paratyphi A.^[6]Persons planning to travel outside of the United States are advised to find out if a vaccine for typhoid fever is recommended (see www.cdc.gov/travel).

Most Salmonella infections are caused by eating contaminated food. One study found that 87% of all confirmed cases of Salmonella are foodborne. Foods of animal origin, including meat, poultry, eggs, or dairy products can become contaminated with Salmonella. Eating uncooked or inadequately cooked food—or food cross contaminated with uncooked or undercooked products—can lead to human infections. As explained in a comprehensive report issued by the U.S. Department of Agriculture’s Economic Research Service:

Salmonella contamination occurs in a wide range of animal and plant products. Poultry products and eggs are frequently contaminated with S. Enteritidis, while beef products are commonly contaminated with S.Typhimurium. Other food sources of Salmonella may include raw milk or other dairy products and pork.

In the past two decades, consumption of produce, especially sprouts, tomatoes, fruits, leafy greens, nuts, and nut butters, has been associated with Salmonella illnesses.^[7] The surface of fruits and vegetables may be contaminated by human or animal feces. Changes in food consumption and production, as well as the rapid growth of international trade in agricultural products, have facilitated the transmission of Salmonella associated with fresh fruits and vegetables. 

In the United States, Salmonella is the second most isolated bacterial pathogen when laboratory diagnosis of diarrhea is sought.^[8] However, passive laboratory surveillance, which uses voluntary reporting by health care providers and facilities, captures only a fraction of illnesses that occur. Furthermore, only a small proportion of illnesses are confirmed by laboratory testing and reported to public health agencies. Thus, researchers rely on quantitative statistical modeling to estimate the incidence of foodborne illness. These estimates are used to direct policy and interventions.

Salmonella infections can produce a broad range of disease, from no symptoms to severe illness. The most common clinical presentation is acute gastroenteritis. Symptoms commonly include diarrhea and abdominal cramps, often accompanied by fever of 100°F to 102°F (38°C to 39°C). More serious infections may also involve bloody diarrhea, vomiting, headache, and body aches.^[9]

The incubation period, or the time from ingestion of the bacteria until the symptoms start, is generally 6 to 72 hours; however, there is evidence that in some situations the incubation can be longer than 10 days. People with salmonellosis usually recover without treatment within three to seven days. Nonetheless, Salmonella bacteria can persist in the intestinal tract and stool for many weeks after the resolution of symptoms—on average, one month in adults and longer in children.^[10]

S. Typhi and S. Paratyphi can cause systemic illness if they invade the bloodstream (termed “bacteremia”). “Septicemia” or “sepsis” (bloodstream infection or “blood poisoning”) occurs if the bacteria multiply in the blood and cause the immune system to respond by activating inflammatory mechanisms. This may result in the development of “systemic inflammatory response syndrome,” or “SIRS.” SIRS includes tachycardia, tachypnea, fever, and abnormal white blood cell count. When the bacteria involved are S. Typhi or S. Paratyphi, this serious illness is called enteric typhoid, or paratyphoid fever. Symptoms may start gradually and include fever, headache, malaise, lethargy, and abdominal pain. In children, it can present seemingly innocuously as a non-specific fever. The incubation period for S. Typhi is usually 8 to 14 days, but it can range from three to 60 days. For S. Paratyphi infections, the incubation period is like that of nontyphoidal Salmonella—one to 10 days.^[11]

Medical treatment is acutely important, though, if the patient becomes severely dehydrated or if the infection spreads from the intestines. Persons with severe diarrhea often require re-hydration, usually with intravenous (IV) fluids. But antibiotics are not necessary or indicated unless the infection spreads from the intestines, at which time the infection can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin. Unfortunately, though, some Salmonella bacteria have become resistant to antibiotics, largely because of the use of antibiotics to promote the growth of feed animals.^[12]

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^[1]           Hernandez, A. K. C. Salmonella bongori. Poultry and Avian Diseases. Encyclopedia of Agriculture and Food Systems. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/salmonella-bongori.

^[2]           Boore AL, et al. (2015). Salmonella enterica Infections in the United States and Assessment of Coefficients of Variation: A Novel Approach to Identify Epidemiologic Characteristics of Individual Serotypes, 1996–2011. PloS One. 10(12): e0145416

^[3]           Besser JM. (2018). Salmonella epidemiology: a whirlwind of change. Food Microbiol. 71:55-9.

^[4]           Chiu, C.-H. (2019). Salmonella, Non-Typhoidal Species (S. Choleraesuis, S. Enteritidis, S. Hadar, S. Typhimurium). http://www.antimicrobe.org/b258.asp. 

^[5]           Ohad eGal-Mor, Erin C Boyle, & Guntram A. Grassl. (2014). Same species, different diseases: how and why typhoidal and non-typhoidal Salmonella enterica serovars differ. Frontiers in Microbiology, 5. https://doi.org/10.3389/fmicb.2014.00391

^[6]           Id.

^[7]           National Typhoid and Paratyphoid Fever Surveillance Annual Summary, 2015.” Centers for Disease Control and Prevention, 6 Nov. 2018. Available at: https://www.cdc.gov/typhoid-fever/reports/annual-report-2015.html. 

^[8]           “National Enteric Disease Surveillance: Salmonella Annual Report, 2016.” Centers for Disease Control and Prevention, 28 Feb. 2018. Available at: https://www.cdc.gov/nationalsurveillance/pdfs/2016-Salmonella-report-508.pdf. 

^[9]           “Salmonella.” Centers for Disease Control and Prevention, 24 Jun. 2020. Available at: https://www.cdc.gov/salmonella/. 

^[10]         Id.

^[11]         Miller, S. and Pegues, D. “Salmonella Species, Including Salmonella Typhi” in Mandell, Douglas, and Bennett’s Principles and Practice of Infectious Diseases, Sixth Edition, Chap. 220, pp. 2636-50 (2005).

^[12]         Medalla, F., Gu, W., Mahon, B. E., Judd, M., Folster, J., Griffin, P. M., & Hoekstra, R. M. (2016). Estimated Incidence of Antimicrobial Drug-Resistant Nontyphoidal Salmonella Infections, United States, 2004-2012. Emerging infectious diseases, 23(1), 29–37. https://doi.org/10.3201/eid2301.160771

Republished with permission from Bill Marler and Marler Clark. Copyright (c) Marler Clark LLP, PS. All rights reserved.

Source: https://www.marlerblog.com/case-news/all-you-need-to-know-about-the-current-salmonella-egg-outbreak/