Key Takeaway:
- About 1.5 million recalled egg cartons are linked to a Salmonella outbreak that has sickened 98 people and hospitalized 26 across 17 states.
- Consumers should discard or return recalled eggs with affected “best by” dates and plant codes, then sanitize any contaminated surfaces.
- The CDC advises safe food handling, proper refrigeration, thorough cooking, and regular recall checks to reduce Salmonella risk.
Federal health officials are investigating a multistate Salmonella outbreak linked to recalled eggs from a Texas producer after 98 people became ill and 26 were hospitalized across 17 states, prompting a recall of about 1.5 million egg cartons and renewed consumer safety warnings.
The Centers for Disease Control and Prevention (CDC) and public health officials continue investigating the outbreak, which has not resulted in any reported deaths. Officials traced the illnesses to eggs produced by Midwest Poultry Services, L.P., a Texas-based company that recalled approximately 1.5 million cartons after concerns over possible contamination.
According to the CDC, illnesses have been reported in 17 states, with infections tied to eggs distributed to retailers and food service locations in Texas, Louisiana, Oklahoma, Arkansas, Mississippi and New Mexico.
“We are working with state and federal partners to determine the full scope of the outbreak and prevent additional illnesses,” the CDC said in its public health advisory.
CDC investigates multistate outbreak linked to recalled eggs
The recalled eggs were sold under several brands, including Kroger, Simple Truth, Brookshire’s, Cal-Maine and Country Morning. The products were available in cartons containing six, 12, 18, 24, 30, 36 and 60 eggs.
The affected cartons carry “best by” dates from July 20 through Aug. 17, 2026, and display plant codes P-1950 or 0840962.
Health officials advise consumers to immediately discard recalled eggs or return them to the place of purchase. They also recommend washing any surfaces, containers, or utensils that may have come into contact with the eggs using hot, soapy water or a dishwasher.
Officials urge consumers to discard affected egg cartons
Salmonella is a group of bacteria that causes salmonellosis, a common foodborne illness. People typically become infected after consuming contaminated food or water or through contact with infected animals or contaminated environments.
The CDC says contaminated food accounts for most Salmonella infections in the United States, with eggs and poultry among the most common foods that cause food poisoning. Warm temperatures also increase bacterial growth, contributing to higher infection rates during summer.
“Many Salmonella infections are never officially diagnosed because people recover at home without medical care,” the CDC said, noting that reported cases likely underestimate the actual number of illnesses.
Separately, Chipotle Mexican Grill has removed jalapeños from restaurants nationwide while officials investigate a possible connection to another Salmonella outbreak that has sickened more than 100 people in Minnesota. Authorities have not linked that investigation to the egg recall.
Food safety measures help reduce Salmonella risk
Health officials recommend refrigerating eggs and other perishable foods promptly, especially during hot weather amid the ongoing outbreak. Eggs and poultry should be cooked to an internal temperature of 165 degrees Fahrenheit to destroy harmful bacteria.
The CDC also advises frequent handwashing after handling raw eggs, poultry, or produce, disinfecting kitchen surfaces that come into contact with raw foods, and regularly checking the FDA’s outbreak investigation page for the latest recall updates. Consumers should rinse fresh produce before eating or cooking it, even if the produce will be heated.
Officials encourage anyone experiencing symptoms such as diarrhea, fever, and stomach cramps after eating recalled eggs to contact a health care provider amid the current Salmonella outbreak, particularly young children, older adults, and people with weakened immune systems, who face a higher risk of severe illness.
