Salmonella Alert: How to Spot and Avoid the Eggs That Could Make You Seriously Ill

Urgent Nationwide Egg Recall: Nearly 2 Million Eggs Pulled Over Deadly Salmonella Risk

A major recall alert has been issued for close to 2 million eggs sold across seven U.S. states after a salmonella outbreak linked to the eggs has already sickened 79 people, sending 21 to the hospital. The Food and Drug Administration (FDA) announced the recall this week, warning consumers to check their fridges immediately.

What's Happening?

California-based August Egg Company is at the center of this alarming recall. The eggs in question are brown, cage-free, and certified organic, sold between February 29 and May 17. The affected states include California, Washington, Nevada, Arizona, Nebraska, Kentucky, and New Jersey.

The salmonella bacteria found in these eggs is no joke—it causes roughly 420 deaths annually in the U.S. alone. While no fatalities have been reported from this outbreak yet, health officials are urging caution as contaminated eggs may still be in circulation.

How to Spot the Recall

The recall covers 29 different branded packages, including familiar names like Raleys, Simple Truth, and Sun Harvest. Each carton carries a Julian Date code between 32 and 126, which indicates when the eggs were packaged. This date is stamped on the short side of the carton, so keep an eye out.

If you have any of these eggs, the FDA advises either tossing them out or returning them to the place of purchase for a full refund.

Why Salmonella in Eggs?

Salmonella contamination can happen in two main ways: either the bacteria infect the egg while it's still inside the hen or it gets onto the shell after the egg is laid, often through contact with feces. The bacteria can then spread rapidly if factory equipment is contaminated, affecting large batches.

An investigation connected 27 out of 30 sickened individuals to consuming these eggs. Moreover, salmonella was detected during an inspection of the egg processing facility, confirming the source of the outbreak.

Cooking Eggs Safely

Good news: salmonella can be killed by cooking eggs thoroughly. The bacteria don't survive temperatures above 140°F (60°C). However, officials warn that cooking eggs sunny-side up or soft-boiled might not reach the necessary temperature at the top, leaving a risk.

To stay safe, cook eggs until both the whites and yolks are firm. Boiling, frying, or scrambling until fully cooked are your best bets.

Salmonella Symptoms and Risks

Salmonella infection typically shows symptoms between 6 hours and 6 days after exposure. Common signs include diarrhea, stomach cramps, nausea, and vomiting. For most healthy people, symptoms clear up within a few days without treatment.

However, severe cases can lead to high fever, persistent diarrhea, headaches, muscle aches, and fatigue. In rare situations, the bacteria can spread beyond the intestines to other organs, which can be life-threatening.

The infection can also spread from person to person through contaminated surfaces, so handwashing and hygiene are crucial to prevent further cases.

The Bigger Picture

Salmonella infects an estimated 1.35 million Americans annually, mostly through contaminated food or water. Eggs are a well-known culprit, but outbreaks can also come from poultry, meat, produce, and even pet reptiles.

This recall is a stark reminder to always handle and cook eggs properly. It also highlights the importance of food safety inspections and quick action to prevent widespread illness