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In late May and June 2025, the FDA linked a multistate outbreak of Salmonella enteritidis to contaminated eggs processed by August Egg Company in Hilmar, California. The investigation found the plant codes P-6562 and CA-5330 on affected cartons, with Julian dates from 032 through 126 (February 1 to May 6). As a precaution, the company halted fresh-egg sales and diverted existing stock to high-heat treatment facilities to kill pathogens health.com.
At least 79 people have been confirmed sick so far, and 21 required hospitalization. The USDA and CDC are continuing to monitor the situation and may expand the recall further if new cases emerge.
How to Check Your Eggs
- Inspect the carton label. Look for plant codes P-6562 or CA-5330.
- Check the Julian date. Dates 032–126 mean the eggs fall under the recall window.
- Note the brand. Affected brands include Clover, Marketside, Raley’s, and other private-label eggs sold at major grocery chains in California, Nevada, and five additional states health.com.
If your eggs match any of these identifiers, do not consume them—even if they look, smell, and taste normal.
Recognizing Salmonella Symptoms
Even if you haven’t eaten the recalled eggs, it’s worth knowing the warning signs of salmonella infection. Symptoms typically develop 12–72 hours after exposure and can include:
- Diarrhea, often severe and sometimes bloody
- Fever over 102 °F (38.9 °C)
- Abdominal cramps and nausea
- Headache and muscle aches
- Signs of dehydration: dry mouth, dizziness, low urine output
Most healthy adults recover in 4–7 days without antibiotics, but young children, seniors, and people with weakened immune systems may face serious complications. If you experience persistent symptoms or high fever, contact your healthcare provider immediately health.com.
Preventing Cross-Contamination
Even thoroughly cooking eggs can’t undo contamination of your kitchen surfaces or utensils. Follow these simple steps to minimize risk:
- Wash hands before and after handling raw eggs.
- Sanitize surfaces—wipe down countertops, cutting boards, and utensils with hot soapy water.
- Separate raw and cooked foods to prevent drips or splatters.
- Cook eggs fully—both whites and yolks should be firm.
- Store eggs at or below 40 °F (4 °C) and use them within three to five weeks.
What to Do If You Have Recalled Eggs
- Discard them safely. Double-bag the eggs and throw them in a sealed trash container.
- Return them. Most retailers will offer a refund if you bring back affected cartons.
- Notify others. Let family members or housemates know about the recall so they don’t accidentally use the eggs.
By acting swiftly, you’ll help prevent further illnesses and protect vulnerable loved ones—especially children and elderly family members.
Looking Ahead: Why Salmonella Egg Recalls Matter
Eggs are nutritious, affordable, and a kitchen staple—but their safety hinges on strict on-farm and processing controls. Each salmonella egg recall reminds us that a single break in the chain—from barn to carton—can have widespread consequences. As consumers, staying informed and vigilant is our best defense.
“I never imagined a carton of eggs could make my family so sick,” recalls one California shopper. “After learning about the recall, I immediately checked my fridge—and thankfully, I caught it in time.”
Let that story inspire us all to pause and double-check. Because when it comes to food safety, a few extra seconds of care can make all the difference.
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