A multistate outbreak of Salmonella infections linked to eggs has sickened 98 people and hospitalized 26 across 17 states.
The latest tally, which has been growing for weeks, prompted federal and state health officials to urge consumers to immediately check their refrigerators for recalled eggs contaminated with the deadly bacteria that causes more than 400 deaths annually.
The CDC, FDA, and public health officials in several states are actively investigating the outbreak, which has been traced back to Midwest Poultry Services, LP, the same company that issued a voluntary recall of more than 1.5 million dozen eggs on July 22, 2026, due to Salmonella concerns.
The recalled products include brown cage-free and white shell eggs sold under brand names such as Kroger, Simple Truth, Brookshire’s, Cal-Maine and Country Morning, with sell-by or best-by dates ranging from July 20 to August 17, 2026.
The eggs were produced and distributed from Texas farms between June 6 and July 3, and shipped to foodservice and retail customers across Texas, Oklahoma, Louisiana, Arkansas, Mississippi and New Mexico.
The disease, salmonellosis, can cause diarrhea, fever, stomach cramps and dehydration — symptoms that require immediate medical attention, particularly for children under five, adults over 65 and those with weakened immune systems.
This outbreak comes just months after a separate Salmonella Saintpaul outbreak linked to backyard poultry flocks killed one person and hospitalized 53 others across 31 states.
Midwest Poultry Services, LP stated the recall was initiated after ‘proactive environmental monitoring practices’ identified the possible contamination, and it has temporarily halted distribution from its Texas farms as a precaution.
What started as routine environmental testing at a Texas egg farm has spiraled into a multistate health alert, with dozens hospitalized and millions of eggs pulled from store shelves
Major retailers that received the eggs include Kroger stores in Texas and Louisiana and Brookshire Grocery locations throughout the region. While no deaths have been reported, 26 hospitalizations highlight the severity of the illness.
The CDC estimates that Salmonella causes approximately 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the US each year.
While most cases resolve with supportive care — primarily hydration and rest — the bacteria’s ability to survive stomach acid and invade intestinal cells makes it a powerful pathogen.
In severe cases, the infection can escalate beyond the gastrointestinal tract. When Salmonella enters the bloodstream, a condition known as bacteremia, it can travel to other parts of the body and cause secondary infections.
These can include endocarditis, or infection of the heart valves; osteomyelitis, or bone infection; meningitis, or an infection of the membranes surrounding the brain and spinal cord; or septic arthritis, a joint infection.
These invasive infections are particularly dangerous and require prompt treatment with antibiotics, often administered intravenously in a hospital setting.
The disease disproportionately affects certain high-risk groups. Children under 5 years old, adults aged 65 and older, and individuals with weakened immune systems — such as those undergoing chemotherapy, living with HIV/AIDS or taking immunosuppressive medications —are most vulnerable to developing severe illness.
For these populations, what might be a few days of discomfort for a healthy adult can quickly become a life-threatening medical emergency requiring intensive care.
This map shows where the 98 people in this Salmonella outbreak lived and were infected with the deadly bacteria
Invasive salmonellosis can also lead to long-term complications, even after the initial infection resolves.
Some people develop reactive arthritis, a condition characterized by joint pain, eye inflammation, and painful urination that can persist for months or even years.
Others may experience post-infectious irritable bowel syndrome (IBS) , with chronic digestive issues stemming from the damage the bacteria caused to the intestinal lining during the acute phase of illness.
Salmonella Enteritidis can contaminate eggs in two primary ways: through the hen and through the environment. Understanding these pathways is critical to grasping why even clean, uncracked eggs can pose a risk and why recalls like the current one involving 1.5 million dozen eggs are so extensive.
The most insidious route of contamination occurs inside the hen’s reproductive system. When a hen carrying Salmonella becomes infected — often through contaminated feed, water or exposure to infected droppings — the bacteria can colonize her intestinal tract and spread to her ovaries and oviduct, or the organ where eggs are formed.
As the egg develops inside the hen, the bacteria can be incorporated directly into the yolk or the albumen — the egg white — before the shell even forms.
This means the egg is contaminated from the very moment it is laid, and because the bacteria are inside the egg rather than on its surface, the egg can appear perfectly normal with no cracks or visible defects.
No amount of washing or cleaning the shell will eliminate this type of contamination, as the pathogen is sealed within the egg itself. Only thorough cooking to an internal temperature of 160 degrees Fahrenheit kills the bacteria.
These recalled eggs, sold under brands like Kroger, Simple Truth, and Brookshire’s, have been linked to a Salmonella outbreak
If your eggs have plant codes P-1950 or 0840962 and Julian dates 157–184, throw them out immediately
The second pathway involves environmental contamination after the egg is laid. Hens naturally shed bacteria through their feces and eggs can become contaminated when they come into contact with dirty nesting material, contaminated bedding or feces in the laying environment.
While egg producers in the US follow strict washing and sanitizing protocols to remove surface bacteria, these measures are not foolproof, especially if the shell has microscopic cracks or if the washing process itself is compromised.
Additionally, Salmonella is resilient. It can survive on surfaces for weeks and is resistant to certain environmental stresses, making it difficult to eliminate completely from poultry facilities.
The current outbreak traced to Midwest Poultry Services highlights the reality that even with modern food safety systems, contamination can occur. The company noted that their recall was initiated through ‘proactive environmental monitoring practices.’
Routine testing likely detected the bacteria in their facilities or in the eggs themselves. This is why federal regulators and health officials emphasize cooking eggs thoroughly, especially for high-risk individuals, and why prompt recall actions are so vital.
Because contaminated eggs look, smell and taste completely normal, the only way to protect consumers is to remove them from the supply chain before they can be eaten.
