Salmonella Outbreak Linked to Eggs Sickens Nearly 100 People Across Multiple States

Public Health Alert Issued for Egg-Related Illnesses

Health officials, including the Centers for Disease Control and Prevention (CDC), are investigating a significant outbreak of Salmonella infections linked to eggs. So far, at least 95 people have fallen ill across various states. The investigation points to certain cage-free eggs distributed in specific regions, leading to a product recall aimed at protecting public health.

The majority of reported cases have been concentrated in California, with 73 confirmed illnesses in that state alone. Nevada has also seen cases linked to the outbreak. Reports indicate that several restaurants in the Los Angeles area have been identified as having received the contaminated eggs, contributing to the spread of the illness.

Company Initiates Product Recall

In response to the growing number of illnesses, Country Eggs, a producer and distributor, has issued a voluntary recall of its cage-free egg products. This recall specifically targets products sold and distributed within California and Nevada, the states most heavily impacted by the outbreak. Consumers who have purchased these eggs are advised to check their refrigerators and dispose of any affected products immediately to prevent further illness.

Salmonella is a type of bacteria that can cause serious gastrointestinal illness. Symptoms typically include fever, diarrhea, nausea, vomiting, and abdominal cramps. While most people recover within four to seven days without specific treatment, the illness can be severe, especially for young children, older adults, and individuals with weakened immune systems, sometimes requiring hospitalization.

Understanding Salmonella and Prevention

Salmonella bacteria live in the intestines of animals and humans and are shed through feces. Contamination of eggs can occur during the laying process if bacteria on the hen's shell or inside the egg are present. Thorough cooking of eggs is crucial to kill any potential bacteria. Consumers should always cook eggs until both the yolk and white are firm and avoid eating raw or undercooked eggs.

Beyond cooking, safe food handling practices are essential. This includes washing hands thoroughly with soap and water before and after handling raw eggs, and preventing cross-contamination by using separate cutting boards and utensils for raw eggs and other foods. Refrigerating eggs promptly also helps to slow down the growth of bacteria.

What happens next

The CDC and local health departments will continue their investigation to trace the full extent of the contamination and ensure all affected products are removed from circulation. They will also monitor for new cases and provide updates to the public. Consumers are encouraged to report any suspected foodborne illness to their local health authorities and to pay close attention to food safety guidelines when preparing meals at home.