A multistate Salmonella outbreak linked to contaminated eggs has affected 98 people across 14 states since illnesses began in November 2025, health officials reported. The outbreak, which has now ended, sickened a total of 105 people with confirmed cases reported in Arizona, California, Florida, Georgia, Hawaii, Iowa, Minnesota, North Carolina, Nebraska, Nevada, New York, Pennsylvania, and Washington.
The source of the outbreak was traced to eggs produced by Country Eggs, LLC, a California-based company located in Lucerne Valley. Investigation by the Centers for Disease Control and Prevention, the Food and Drug Administration, and state and local health officials determined that the eggs were contaminated with Salmonella Enteritidis, a bacterium that causes foodborne illness.
The contaminated eggs were large, brown, cage-free varieties marketed under the brand names “Sunshine Yolks” and “Omega-3 Golden Yolks.” They were distributed to retailers and foodservice operators in California and Nevada between June 16 and July 9, 2025, with sell-by dates ranging from July 1 through September 18, 2025. The cartons were identified with product code “CA 7695.”
Illnesses linked to the outbreak began on January 7, 2025, and the final case onset date was August 14, 2025. Of the 82 people with available health information, 19 were hospitalized as a result of their infections. No deaths were reported in connection with the outbreak.
Health officials noted that the actual number of people who became ill was likely much higher than the reported total. Many people recover from Salmonella infections without seeking medical care or being tested, so their cases go unreported. The CDC declared the outbreak over on November 20, 2025.
Country Eggs, LLC issued a recall on August 27, 2025, after the company was alerted to the potential contamination. Following FDA inspection of the facility, environmental samples collected at the Lucerne Valley site tested positive for the outbreak strain of Salmonella, confirming the contamination source. Production at the facility was suspended during the investigation.
Salmonella Enteritidis infection typically causes diarrhea, fever, abdominal cramps, and vomiting in infected individuals. Symptoms usually begin within 6 to 72 hours of eating contaminated food and last for four to seven days. Most people recover without treatment, though some may require hospitalization for severe cases. Young children, elderly adults, and people with weakened immune systems face higher risks of severe illness from Salmonella infections.
Health officials advised consumers who may have purchased the recalled eggs to discard them or return them to retailers. Businesses were instructed not to sell or serve the affected eggs. The FDA recommended that anyone who had contact with the recalled products clean and sanitize surfaces, utensils, and equipment that may have come into contact with the eggs to prevent cross-contamination.
The outbreak investigation involved traceback procedures to identify the source, with investigators interviewing sick individuals about the foods they consumed in the week before becoming ill. Of 42 people interviewed, 38 reported exposure to eggs or egg-containing dishes prior to the onset of their illness, establishing a clear link between the product and the infections.
To prevent Salmonella infections from eggs and other food sources, health authorities recommend cooking eggs thoroughly, maintaining proper food storage temperatures, and practicing good hand hygiene. The FDA emphasizes that contaminated eggs may appear normal and that even clean, uncracked shells do not guarantee safety from Salmonella bacteria.
This outbreak is among several Salmonella incidents linked to eggs that have been documented in recent years, highlighting ongoing challenges in egg safety throughout the food supply chain. The CDC and FDA continue to monitor food safety and work with producers to implement measures aimed at reducing contamination risks.