CDC Recalls 19 Million Eggs After Sal.mo.nella Outbreak: If You Have Eggs at Home, Check Them Immediately

Millions of eggs have been recalled after a Sal.mo.nella outbreak linked to illness.

Millions of eggs have been recalled after a Sal.mo.nella outbreak was linked to dozens of illnesses across several U.S. states, prompting health officials to urge consumers to check eggs currently stored in their homes.

According to public health authorities, the recalled eggs were distributed to multiple retailers and may still be in consumers' refrigerators. Anyone who recently purchased eggs is advised to carefully review the carton's brand, plant code, and expiration date to determine whether their product is included in the recall.

Sal.mo.nella is one of the most common causes of foodborne illness. The bacteria can contaminate eggs before the shell forms or after laying if proper handling and sanitation procedures are not followed.

Most healthy adults recover without complications, but infection can be more serious for young children, older adults, pregnant women, and people with weakened immune systems.

Common symptoms of Sal.mo.nella infection include:

• Diarrhea
• Fever
• Stomach cramps
• Nausea
• Vomiting
• Headache
• Loss of appetite
• General fatigue

Symptoms usually begin 6 hours to 6 days after exposure and often last 4 to 7 days, although some cases may become severe enough to require hospitalization.

If you believe your eggs may be part of the recall:

• Do not consume the eggs.
• Throw them away or return them to the retailer if instructed.
• Wash and disinfect any surfaces or containers that may have come into contact with the eggs.
• Wash your hands thoroughly after handling raw eggs or their packaging.

Proper food handling remains one of the best ways to reduce the risk of foodborne illness. Eggs should always be refrigerated, cooked until both the whites and yolks are firm, and recipes containing raw or undercooked eggs should be prepared with pasteurized egg products whenever possible.

Health experts also recommend avoiding cross-contamination by keeping raw eggs separate from ready-to-eat foods and using separate utensils and cutting boards during meal preparation.

Anyone experiencing severe dehydration, persistent high fever, bloody diarrhea, or symptoms lasting several days should seek prompt medical attention, especially if they belong to a higher-risk group.

While egg recalls are relatively uncommon, they serve as an important reminder that food safety begins both in production and at home. Staying informed about recalls, storing food correctly, and following safe cooking practices can significantly reduce the risk of foodborne illness.