A major recall of eggs was announced following a salmonella outbreak that has already sickened dozens of people across several U.S. states. The affected eggs—totaling over 1.7 million dozen—were produced by the August Egg Company, based in Hilmar, California. These eggs include both cage-free brown varieties and certified organic brown eggs that were sold under numerous popular brands.
According to data from health authorities, a total of 79 individuals across seven states have been confirmed infected with Salmonella Enteritidis, the strain responsible for these illnesses. Tragically, 21 of those infected have required hospitalization, though thankfully no deaths have been reported to date. The outbreak spans a wide geographic area, encompassing challenging public health conditions in Arizona, California, Illinois, Indiana, Nebraska, New Mexico, Nevada, Washington, and Wyoming. Additional illnesses have recently been reported in Kentucky and New Jersey, where a small number of cases were confirmed.
The eggs in question have sell-by dates ranging from early March to mid-June 2025. Specific retailers impacted include Save Mart, FoodMaxx, Lucky, Smart & Final, Safeway, Raley’s, Food 4 Less, and Ralphs in California and Nevada. Meanwhile, Walmart stores in the affected states also carried the recalled eggs. Consumers may find these eggs packaged in cartons marked with certain plant codes (P-6562 or CA-5330) and Julian date codes between 032 and 126—key indicators that the eggs are part of the recall.
In response to the outbreak, the August Egg Company voluntarily halted distribution of fresh shell eggs and rerouted all eggs processed through the affected plant into an egg-breaking operation, where shell eggs are pasteurized to kill potential pathogens. The company has expressed a strong commitment to safety and has initiated a comprehensive internal review of its food safety procedures in an effort to prevent similar incidents in the future.
Health officials and the Food & Drug Administration (FDA) have urged consumers to take precautionary action. If you have purchased or still have any of the recalled eggs in your home, you are advised to either dispose of them properly or return them to the retailer for a full refund. Individuals and businesses should thoroughly clean and sanitize any kitchen surfaces, utensils, containers, and equipment that may have come into contact with the eggs. Surfaces can be cleaned with hot, soapy water or run through a dishwasher to reduce the risk of cross-contamination.
Symptoms of salmonella infection typically include diarrhea, fever, abdominal cramps, nausea, and vomiting. These symptoms usually appear within six hours to six days after exposure and often resolve within four to seven days. However, certain vulnerable populations—such as young children, older adults over the age of 65, pregnant women, and individuals with weakened immune systems—may experience more severe illness and complications that can necessitate hospitalization. Signs such as high fever, bloody diarrhea, prolonged vomiting, and signs of dehydration like lightheadedness or decreased urination should prompt immediate medical attention and contact with a healthcare provider.
Public health agencies continue to investigate the full scope of the outbreak, including ongoing traceback efforts to determine the exact point of contamination and monitor whether eggs from this facility reached additional regions beyond the initially identified states. The FDA and CDC remain in close coordination with state and local health departments to track new cases, perform microbial testing, and issue updates as more information becomes available.
This outbreak underscores the importance of safe egg handling and consumption practices. Even eggs labeled “organic,” “cage-free,” or “certified” are not immune from potential contamination. To minimize risks, consumers should always cook eggs until both the whites and yolks are firm, wash hands and surfaces after contacting raw eggs, and store eggs promptly in the refrigerator. Safe kitchen habits can greatly reduce the risk of foodborne illness—not only from this incident but from other potential food safety threats as well.
