Salmonella Outbreak Linked to Eggs: What to Know
Health authorities are investigating a multi-state salmonella outbreak linked to eggs, sending search interest soaring past 100,000 queries in the past day. A related recall of eggs tied to a Texas producer has accelerated the spike.
What is salmonella?
Salmonella is a group of bacteria that cause one of the most common foodborne illnesses in the United States — salmonellosis. Symptoms typically appear 6 hours to 6 days after infection and include:
- Diarrhea
- Fever and chills
- Abdominal cramps
- Nausea and vomiting
Most people recover without treatment in 4 to 7 days, but the very young, the elderly, and the immunocompromised can face severe — sometimes life-threatening — illness.
Why eggs?
Eggs are a classic vehicle for Salmonella Enteritidis. The bacteria can contaminate eggs two ways:
- Outside the shell, from contact with infected hen feces.
- Inside the egg, if the hen's ovaries are infected before the shell forms.
Refrigeration slows bacterial growth, and thorough cooking kills the organism — which is why runny yolks and raw dough are the usual culprits in outbreaks.
How to reduce risk
- Buy refrigerated eggs and keep them cold at home (40°F / 4°C or below).
- Cook eggs until both yolk and white are firm (160°F / 71°C internal).
- Wash hands, utensils, and surfaces that touched raw eggs.
- Don't taste raw batter or cookie dough.
- Check recall notices from the FDA and discard affected cartons by lot code.
When to seek care
Most cases are self-limiting, but see a doctor if you develop:
- Diarrhea lasting more than a few days
- High fever (above 102°F / 39°C)
- Signs of dehydration or bloody stools
Outbreaks linked to eggs are periodically re-investigated and updated by the CDC. The current recall is ongoing, so check food-safety.gov or the CDC's outbreak page for the latest lot codes.