Salmonella outbreak in the US: Egg recall expands; 7 states hit—here’s how to avoid getting sick

Think your breakfast eggs were just fine? Think again. A recent Salmonella Enteritidis outbreak linked to cage-free and organic brown eggs has sickened 79 people across seven U.S. states, sending 21 to the hospital—and triggering a massive recall of 1.7 million dozen eggs by California’s August Egg Company.


On June 6, 2025, the CDC issued a public health warning: dozens of Salmonella cases, all linked to the same egg strain. These folks got sick between February and May, but the alert just dropped—perfect timing to wreck your June brunch plans.


The CDC report revealed that 79 people across Arizona, California, Illinois, Indiana, Nebraska, New Mexico, Nevada, Washington, and Wyoming fell ill. That’s a big spread, all connected by the same egg brand.


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


August Egg Company voluntarily recalled 1.7 million dozen brown cage-free and organic eggs produced in Hilmar, CA. The culprit? Plant codes P-6562 or CA5330,, spanning early March to early June sell-by dates. If you stocked up on ova lately, better check your fridge.


Data from the CDC and FDA shows that surveyed patients confirmed eating eggs or egg dishes before getting sick. . Symptoms like diarrhea, fever, vomiting, and cramps usually started 12–72 hours post-meal. Worst-hit groups include young kids, the elderly, and people with weakened immune systems—who are more likely to need hospitalization or IV fluids .

Safety rules

Use only pasteurized eggs for recipes like raw cookie dough or homemade mayonnaise .


Always refrigerate eggs, cook them until yolks are hard, wash hands and utensils after handling

Clean and sanitize surfaces after any raw egg contact

Check UPC codes and plant numbers before cooking anything egg-based recently.


Check your carton for plant codes P‑6562 or CA5330. Dispose of or return any matching eggs, cooked or raw. Thoroughly clean surfaces that touched the eggs with hot, soapy water. Monitor symptoms if you ate them: look out for diarrhea lasting over 3 days, high fever, blood in stool, vomiting, dehydration.


Eggs have been in short supply due to avian flu and soaring prices. This outbreak stings extra because consumers were already scrambling. Plus, it reminds us that “natural,” “organic,” or “cage-free” labels don't mean immune to bugs. Packaging strategy doesn't kill pathogens—it just risks spreading them further.