As of May 30, 2025, a total of 45 people infected with the outbreak strain of Salmonella have been reported from 18 states. Eight sick people reported taking a cruise during the seven days prior to becoming sick, all departing from locations in Florida. Three people traveled on the same ship. Sick people were aboard 6 different cruise ships that departed the United States between March 30 and April 12. Illnesses started on dates ranging from April 2, 2025, to May 10, 2025. Of the 40 people with information available, 16 have been hospitalized and no deaths have been reported. Alabama 1, California 1, Colorado 1, Florida 6, Georgia 7, Illinois 4, Indiana 1, Kansas 1, Kentucky 1, Massachusetts 1, Michigan 2, North Carolina 3, New York 3, Ohio 4, Pennsylvania 3, South Carolina 2, Tennessee 1 and Virginia 3.

https://www.marlerblog.com/files/2025/06/Complaint-for-Damages-ED1-L0323225xA1DCA.pdf

DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS). WGS showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.

People reported buying and eating cucumbers from a variety of locations including grocery stores, restaurants, hospitals and on cruise ships. FDA’s traceback investigation identified Bedner Growers Inc. as the common grower of cucumbers in this outbreak.

FDA conducted an inspection at Bedner Farm, Inc. in April 2025 as a follow up to a previous outbreak. During their inspection, environmental samples were collected. An environmental sample was identified as the outbreak strain of Salmonella.

As part of this investigation, FDA collected a product sample of Bedner Growers, Inc., cucumbers from a distribution center in Pennsylvania. Salmonella was detected in the sample of cucumbers. Whole Genome Sequencing analysis determined that the product sample contained Salmonella Montevideo, which matched the strain of Salmonella linked to illnesses in this outbreak.

Other types of Salmonella were detected in the cucumber sample collected, originating from Bedner Growers, Inc. In addition to Salmonella Montevideo, multiple other strains of Salmonella, unrelated to this outbreak investigation, matched other isolates in the National Center for Biotechnology Information’s database that occurred in 2025 and previous years. CDC is working to determine if additional human illnesses match these additional strains. Further analysis of the sample is pending.

CDC advises businesses to not sell or serve whole cucumbers grown by Bedner Growers Inc. and distributed by Fresh Start Produce Sales, Inc. between April 29, 2025, and May 19, 2025, while the investigation is ongoing. If you have any whole cucumbers in your home and can’t tell where they are from, throw them out.

In June 2024, the CDC announced a multistate outbreak of salmonellosisassociated with cucumbers. As of August 22, 2024, a total of 551 cases had been reported by 34 states and the District of Columbia. Cases of Salmonella Africana (n=282) and Salmonella Braenderup (n=269) were detected. CDC and FDA combined investigations of these two serotypes as they shared several similarities, including where and when illnesses occurred, the demographics of ill people and the foods they reported eating before they became sick. Illnesses started on dates ranging from March 11, 2024 to July 26, 2024. Of 456 people with information available, 155 were hospitalized. No deaths were reported. FDA’s traceback investigation identified Bedner Growers, Inc. in Florida as one of the suppliers of cucumbers in this outbreak.

Salmonella:  Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Salmonella outbreaks. The Salmonella lawyers of Marler Clark have represented thousands of victims of Salmonella and other foodborne illness outbreaks and have recovered over $900 million for clients.  Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our Salmonella lawyers have litigated Salmonella cases stemming from outbreaks traced to a variety of foods, such as cantaloupe, tomatoes, ground turkey, salami, sprouts, cereal, peanut butter, and food served in restaurants.  The law firm has brought Salmonella lawsuits against such companies as Cargill, ConAgra, Peanut Corporation of America, Sheetz, Taco Bell, Subway and Wal-Mart.  

If you or a family member became ill with a Salmonella infection, including Reactive Arthritis or Irritable bowel syndrome (IBS), after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark Salmonella attorneys for a free case evaluation.

Additional Resources:

• About Salmonella – a complete resource for victims of Salmonella outbreaks
• Marler Clark Salmonella Lawsuits and Litigation
• Downloadable Salmonella Fact Sheet

According to the FDA, California-based August Egg Company of Hilmar is recalling 1,700,000 dozen brown cage-free and brown certified organic eggs due to potential contamination. A total of 79 people infected with the outbreak strain of Salmonella have been reported from seven states. Illnesses started on dates ranging from February 24, 2025, to May 17, 2025. Twenty-seven of 30 cases with information available reported exposure to eggs or an egg containing dish before becoming ill. There have been 21 hospitalizations, and no deaths have been reported.

Recalled brown cage free eggs and brown certified organic eggs were sold under multiple different brand names at restaurants and retailers. These eggs should no longer be available for sale. Recalled brown cage free eggs and brown certified organic eggs were supplied by August Egg Company, Hilmar, CA.

The recalled eggs have a printed Julian Date between “32” and “126” followed by a plant code number “P-6562” or “CA-5330” on the egg carton or package. The recalled eggs sold at retail stores are packed in fiber or plastic cartons, with the above codes printed on one side of the carton.

Brands the recalled eggs were sold under include: Clover, First Street, Nulaid, O Organics, Marketside, Raleys, Simple Truth, Sun Harvest, and Sunnyside.

Recalled brown cage free eggs and brown certified organic eggs were distributed from February 3, 2025, through May 15, 2025, with sell by dates from March 4, 2025, to June 4, 2025, in California and Nevada to retail locations including Save Mart, FoodMaxx, Lucky, Smart & Final, Safeway, Raleys, Food 4 Less, and Ralphs. 
The eggs were also distributed from February 3, 2025, through May 6, 2025, with sell by dates from March 4, 2025, to June 19, 2025, to Walmart locations in California, Washington, Nevada, Arizona, Wyoming, New Mexico, Nebraska, Indiana, and Illinois.

The recalled eggs have a printed Julian Date between “32” and “126” followed by a plant code number “P-6562” or “CA-5330” on the egg carton or package. The recalled eggs sold at retail stores are packed in fiber or plastic cartons, with the above codes printed on one side of the carton.

Item Name	Plant Number	Carton UPC
Clover Large Brown Organic 12 eggs	P-6562 or CA-5330	070852010427
First Street Large Brown Cage Free Loose 1 case=150 eggs	P-6562 or CA-5330	041512039638
Nulaid Medium Brown Cage Free 12 eggs	P-6562 or CA-5330	071230021042
Nulaid Jumbo Brown Cage Free 12 eggs	P-6562 or CA-5330	071230021011
O Organics Cage Free Large Brown  6 eggs	P-6562 or CA-5330	079893401522
O Organics Large Brown  12 eggs	P-6562 or CA-5330	079893401508
O Organics Large Brown 18 eggs	P-6562 or CA-5330	079893401546
Marketside Large Cage Free Brown Organic 12 eggs	P-6562 or CA-5330	681131122771
Marketside Large Cage Free Brown Organic 18 eggs	P-6562 or CA-5330	681131122801
Marketside Large Brown Cage Free 12 eggs	P-6562 or CA-5330	681131122764
Marketside Large Brown Cage Free 18 eggs	P-6562 or CA-5330	681131122795
Raleys Large Brown Cage Free 12 eggs	P-6562 or CA-5330	046567033310
Raleys Large Brown Cage Free 18 eggs	P-6562 or CA-5330	046567040325
Raleys Organic Large Brown Organic 12 eggs	P-6562 or CA-5330	046567028798
Raleys Organic Large Brown Organic 18 eggs	P-6562 or CA-5330	046567040295
Simple Truth Medium Brown Cage Free 18 eggs	P-6562 or CA-5330	011110099327
Simple Truth Large Brown Cage Free 18 eggs	P-6562 or CA-5330	011110873743
Sun Harvest Cage Free Large Brown Organic  12 eggs	P-6562 or CA-5330	041512131950
Sun Harvest Cage Free Large Brown Organic  18 eggs	P-6562 or CA-5330	041512131950
Sunnyside Large Brown Cage Free 12 eggs	P-6562 or CA-5330	717544211747
Sunnyside Large Brown Cage Free 18 eggs	P-6562 or CA-5330	717544211754
Sunnyside Cage Free Large Brown Organic 12 eggs	P-6562 or CA-5330	717544201441
Sunnyside Cage Free Large Brown Organic 18 eggs	P-6562 or CA-5330	717544211761
Loose Small Brown Cage Free-1 box= 6 flats (1 flat= 30 eggs)	P-6562 or CA-5330	NA
Loose Medium Brown Cage Free -1 box= 6 flats (1 flat= 30 eggs)	P-6562 or CA-5330	NA
Loose Medium Brown Organic -1 box= 6 flats (1 flat= 30 eggs)	P-6562 or CA-5330	NA
Loose Large Brown Organic -1 box=6 flats(1 flat=30 eggs)	P-6562 or CA-5330	NA
Loose Jumbo Brown Cage Free -1 box=5 flats(1 flat=20 eggs)	P-6562 or CA-5330	NA
Loose Jumbo Brown Organic -1 box=5 flats(1 flat=20 eggs)	P-6562 or CA-5330	NA

Current E. coli Salmonella Outbreak

As of June 5, 2025, a total of 79 people infected with the outbreak strain of Salmonella have been reported from 7 states (Arizona 3, California 63, Kentucky 1, Nebraska 2, New Jersey 2, Nevada 4, Washington 4). Six ill people in Kentucky, New Jersey, and Washington reported traveling to California and Nevada before they got sick. Illnesses started on dates ranging from February 24, 2025 to May 17, 2025. Of the 61 people with information available, 21 have been hospitalized. No deaths have been reported.

State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 30 people interviewed, 27 (90%) reported eating eggs. State health officials identified illness sub-clusters at two restaurants. An illness sub-cluster is a group of unrelated sick people who all ate at the same location or event, such as a restaurant. Investigating sub-clusters can help identify a food item eaten by all the sick people that could be the source of the outbreak. Eggs were served at both sub-cluster locations.

Whole Genome Sequencing (WGS). showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.

Epidemiologic, laboratory, and traceback data show that eggs distributed by August Egg Company may be contaminated with Salmonella Enteritidis and may be making people sick.

FDA conducted an inspection at August Egg Company’s processing facility and collected samples for testing. Some samples tested positive for Salmonella. WGS showed that the Salmonella in the samples are closely related to Salmonella from sick people.

People reported buying many different brands of eggs from multiple stores. FDA conducted a traceback investigation based on where the ill people reported shopping or eating during the timeframe of interest, and August Egg Company was identified as a common supplier of eggs.

On June 6, 2025, August Egg Company recalled eggs. CDC is advising people not eat, sell, or serve recalled eggs.

According to the FDA, California-based August Egg Company of Hilmar is recalling 1,700,000 dozen brown cage-free and brown certified organic eggs due to potential contamination. A total of 79 people infected with the outbreak strain of Salmonella have been reported from seven states. Illnesses started on dates ranging from February 24, 2025, to May 17, 2025. Twenty-seven of 30 cases with information available reported exposure to eggs or an egg containing dish before becoming ill. There have been 21 hospitalizations, and no deaths have been reported.

Recalled brown cage free eggs and brown certified organic eggs were sold under multiple different brand names at restaurants and retailers. These eggs should no longer be available for sale. Recalled brown cage free eggs and brown certified organic eggs were supplied by August Egg Company, Hilmar, CA.

The recalled eggs have a printed Julian Date between “32” and “126” followed by a plant code number “P-6562” or “CA-5330” on the egg carton or package. The recalled eggs sold at retail stores are packed in fiber or plastic cartons, with the above codes printed on one side of the carton.

Brands the recalled eggs were sold under include: Clover, First Street, Nulaid, O Organics, Marketside, Raleys, Simple Truth, Sun Harvest, and Sunnyside.

Recalled brown cage free eggs and brown certified organic eggs were distributed from February 3, 2025, through May 15, 2025, with sell by dates from March 4, 2025, to June 4, 2025, in California and Nevada to retail locations including Save Mart, FoodMaxx, Lucky, Smart & Final, Safeway, Raleys, Food 4 Less, and Ralphs. 
The eggs were also distributed from February 3, 2025, through May 6, 2025, with sell by dates from March 4, 2025, to June 19, 2025, to Walmart locations in California, Washington, Nevada, Arizona, Wyoming, New Mexico, Nebraska, Indiana, and Illinois.

The recalled eggs have a printed Julian Date between “32” and “126” followed by a plant code number “P-6562” or “CA-5330” on the egg carton or package. The recalled eggs sold at retail stores are packed in fiber or plastic cartons, with the above codes printed on one side of the carton.

Past Salmonella Egg Outbreaks

In September 2024, CDC announced a multistate outbreak investigation of Salmonella Enteritidis infections associated with eggs. As of October 17, 2024, a total of 93 people infected with the outbreak strain had been reported from 12 states. Illness onset dates ranged from May 23, 2024 to September 13, 2024. Of 87 people with information available, 34 were hospitalized. No deaths were reported. The Wisconsin Department of Agriculture, Trade, and Consumer Protection traced the source of eggs supplied to restaurants where ill people ate before they got sick. Records show that Milo’s Poultry Farms supplied eggs to those restaurants. FDA conducted an inspection at Milo’s Poultry Farms and collected samples. FDA’s analysis showed the outbreak strain of Salmonella was found in the packing facility and the hen egg laying house. On September 6, 2024, Milo’s Poultry Farms recalled eggs. WGS analysis of bacteria from 83 people’s samples and 72 environmental samples were predicted to be not susceptible to ciprofloxacin and were related to a strain of Salmonella Enteritidis that was also isolated from chicken. The outbreak was declared over on October 18, 2024.

In June 2023, California public health officials investigated an outbreak of Salmonella Enteritidis infections associated with eggs served at a restaurant. Fifteen people were ill. Three people were hospitalized. No one died.

In July 2023, public health officials at the Alaska Department of Health investigated an outbreak of Salmonella Enteritidis infections associated with a sit-down dining restaurant. Twenty-four people were ill. One person was hospitalized. No one died. Menu items made with eggs were the implicated vehicles of transmission.

In March 2019 the Nevada Division of Public Health investigated an outbreak of Salmonella Typhimurium infections linked to the Grille at Gold Dust West in Elko, Nevada. Thirty-eight cases were identified. Of these, 29 were laboratory confirmed. Two of these were restaurant employees but they were not implicated as the source of the outbreak. Illnesses occurred between February 27, 2019 and March 16, 2019. Eggs were the suspected contaminated vehicle.

In September 2018 Forty-four people were infected with an indistinguishable strain of Salmonella Enteritidis associated with consuming eggs from Gravel Ridge Farms. Illnesses were reported from 11 states. Illness onsets ranged from May 17, 2018 to August 26, 2018. Twelve people were hospitalized. No one died

On September 8, 2018, Gravel Ridge Farms recalled cage free large eggs because they might be contaminated with Salmonella. Recalled eggs had a “best if used by” dates of July 25, 2018 through October 3, 2018.

In April 2018 the FDA announced a voluntary recall of shell eggs because of the potential for contamination with Salmonella Braenderup. As of April 16, 2018 there were 35 illnesses reported by 9 states: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia. Eleven people had been hospitalized. No deaths were reported. Illness onset dates ranged from November 16, 2017 to April 14, 2018. The affected eggs were from plant number P-1065 with the Julian date range of 011 through date of 102 printed on either the side portion or the principal side of the carton or package, or plant number P-1359D and Julian date 048A or 049A with Best By dates of APR 02 and APR 03.

In February 2017 public health officials in Oklahoma investigated an outbreak of Salmonella Enteritidis among residents at a long-term care facility located in Oklahoma City. Nine people reported symptoms. Six were laboratory confirmed with Salmonella Enteritidis. Two people were hospitalized. One person died. The suspected source of illness was soft, cooked eggs.

In early October 2016 the CDC, the Missouri Department of Health and Senior Services and Department of Agriculture, several states and the FDA announced an outbreak of Salmonella Oranienburg infections linked to consumption of shell eggs distributed by Good Earth Egg Company of Bonne Terre, Missouri as the likely source of infections in the outbreak. As of October 3, 2016 there were 8 people infected with the outbreak strains of Salmonella Oranienburg. Two people were hospitalized. There were no deaths. The first outbreak associated case experienced onset in April 2016. Cases resided in Missouri, Illinois and Kansas. Good Earth Egg Company recalled all its shell eggs because of the potential contamination. Recalled eggs were distributed throughout the Midwest.

Twenty-two people were sickened with Salmonella Enteritidis from raw eggs used in Father’s Day brunch dishes served at Tallulah’s Restaurant in Seattle. One person was hospitalized. No one died. The infections were traced to crab and ham eggs Benedict dishes.

In May 2016 state and local public health officials in Ohio investigated a foodborne illness outbreak among customers of Oak Grove Eatery, a restaurant located in Wooster. A total of 29 ill cases were identified. Seventeen cases were laboratory confirmed with the outbreak strain of Salmonella Enteritidis. One person who was culture positive for Salmonella acquired their infection secondarily through contact with an ill Oak Grove Eatery patron. Two of the ill cases were employees of the restaurant. Seven patients were hospitalized. No one died. A case control study was conducted. Statistical analysis of foods consumed strongly implicated hollandaise sauce as the contaminated food item, (Relative risk 9.47; 95% confidence interval 1.4-4.61, p-value 0.0000095).

What is Salmonella?

There are two Salmonella species: Salmonella enterica (S. enterica) and Salmonella bongori (S. bongori). S. bongoristrains predominantly colonize cold-blooded reptiles, whereas S. enterica strains are capable of infecting both humans and mammals.^[1] Based on factors such as morphology, structure, mode of reproduction, and other criteria, the two species are further classified into subgroups called serotypes or serovars. More than 2,600 serotypes have been described for Salmonella, and they are characterized by the type(s) of animal they are found in or by the clinical symptoms they cause.^[2] Of these, less than 100 are responsible for most human Salmonella infections.^[3]

Salmonellae are widely distributed in nature and are found in the intestinal tract of wild and domesticated animals and in humans. Salmonella poisoning can occur when a person ingests contaminated fecal particles transmitted by another infected human or animal.^[4]

Salmonella enterica serotypes Typhi, Sendai, and Paratyphi A, B, or C are found exclusively in humans. These serotypes, collectively referred to as typhoidal Salmonella, cause enteric fever (also known as typhoid or paratyphoid fever if caused by serotypes Typhi or Paratyphi, respectively).^[5] Most often, enteric fever is acquired through ingestion of food or water contaminated with human feces. Most U.S. residents who are diagnosed with typhoidal Salmonella are infected while traveling abroad in areas where typhoid fever and paratyphoid fever are common. Three types of vaccines against S. Typhi are commercially available, although there is still not a single licensed vaccine available against S. Paratyphi A.^[6]Persons planning to travel outside of the United States are advised to find out if a vaccine for typhoid fever is recommended (see www.cdc.gov/travel).

Most Salmonella infections are caused by eating contaminated food. One study found that 87% of all confirmed cases of Salmonella are foodborne. Foods of animal origin, including meat, poultry, eggs, or dairy products can become contaminated with Salmonella. Eating uncooked or inadequately cooked food—or food cross contaminated with uncooked or undercooked products—can lead to human infections. As explained in a comprehensive report issued by the U.S. Department of Agriculture’s Economic Research Service:

Salmonella contamination occurs in a wide range of animal and plant products. Poultry products and eggs are frequently contaminated with S. Enteritidis, while beef products are commonly contaminated with S.Typhimurium. Other food sources of Salmonella may include raw milk or other dairy products and pork.

In the past two decades, consumption of produce, especially sprouts, tomatoes, fruits, leafy greens, nuts, and nut butters, has been associated with Salmonella illnesses.^[7] The surface of fruits and vegetables may be contaminated by human or animal feces. Changes in food consumption and production, as well as the rapid growth of international trade in agricultural products, have facilitated the transmission of Salmonella associated with fresh fruits and vegetables. 

In the United States, Salmonella is the second most isolated bacterial pathogen when laboratory diagnosis of diarrhea is sought.^[8] However, passive laboratory surveillance, which uses voluntary reporting by health care providers and facilities, captures only a fraction of illnesses that occur. Furthermore, only a small proportion of illnesses are confirmed by laboratory testing and reported to public health agencies. Thus, researchers rely on quantitative statistical modeling to estimate the incidence of foodborne illness. These estimates are used to direct policy and interventions.

Salmonella infections can produce a broad range of disease, from no symptoms to severe illness. The most common clinical presentation is acute gastroenteritis. Symptoms commonly include diarrhea and abdominal cramps, often accompanied by fever of 100°F to 102°F (38°C to 39°C). More serious infections may also involve bloody diarrhea, vomiting, headache, and body aches.^[9]

The incubation period, or the time from ingestion of the bacteria until the symptoms start, is generally 6 to 72 hours; however, there is evidence that in some situations the incubation can be longer than 10 days. People with salmonellosis usually recover without treatment within three to seven days. Nonetheless, Salmonella bacteria can persist in the intestinal tract and stool for many weeks after the resolution of symptoms—on average, one month in adults and longer in children.^[10]

S. Typhi and S. Paratyphi can cause systemic illness if they invade the bloodstream (termed “bacteremia”). “Septicemia” or “sepsis” (bloodstream infection or “blood poisoning”) occurs if the bacteria multiply in the blood and cause the immune system to respond by activating inflammatory mechanisms. This may result in the development of “systemic inflammatory response syndrome,” or “SIRS.” SIRS includes tachycardia, tachypnea, fever, and abnormal white blood cell count. When the bacteria involved are S. Typhi or S. Paratyphi, this serious illness is called enteric typhoid, or paratyphoid fever. Symptoms may start gradually and include fever, headache, malaise, lethargy, and abdominal pain. In children, it can present seemingly innocuously as a non-specific fever. The incubation period for S. Typhi is usually 8 to 14 days, but it can range from three to 60 days. For S. Paratyphi infections, the incubation period is like that of nontyphoidal Salmonella—one to 10 days.^[11]

Medical treatment is acutely important, though, if the patient becomes severely dehydrated or if the infection spreads from the intestines. Persons with severe diarrhea often require re-hydration, usually with intravenous (IV) fluids. But antibiotics are not necessary or indicated unless the infection spreads from the intestines, at which time the infection can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin. Unfortunately, though, some Salmonella bacteria have become resistant to antibiotics, largely because of the use of antibiotics to promote the growth of feed animals.^[12]

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^[1]           Hernandez, A. K. C. Salmonella bongori. Poultry and Avian Diseases. Encyclopedia of Agriculture and Food Systems. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/salmonella-bongori.

^[2]           Boore AL, et al. (2015). Salmonella enterica Infections in the United States and Assessment of Coefficients of Variation: A Novel Approach to Identify Epidemiologic Characteristics of Individual Serotypes, 1996–2011. PloS One. 10(12): e0145416

^[3]           Besser JM. (2018). Salmonella epidemiology: a whirlwind of change. Food Microbiol. 71:55-9.

^[4]           Chiu, C.-H. (2019). Salmonella, Non-Typhoidal Species (S. Choleraesuis, S. Enteritidis, S. Hadar, S. Typhimurium). http://www.antimicrobe.org/b258.asp. 

^[5]           Ohad eGal-Mor, Erin C Boyle, & Guntram A. Grassl. (2014). Same species, different diseases: how and why typhoidal and non-typhoidal Salmonella enterica serovars differ. Frontiers in Microbiology, 5. https://doi.org/10.3389/fmicb.2014.00391

^[6]           Id.

^[7]           National Typhoid and Paratyphoid Fever Surveillance Annual Summary, 2015.” Centers for Disease Control and Prevention, 6 Nov. 2018. Available at: https://www.cdc.gov/typhoid-fever/reports/annual-report-2015.html. 

^[8]           “National Enteric Disease Surveillance: Salmonella Annual Report, 2016.” Centers for Disease Control and Prevention, 28 Feb. 2018. Available at: https://www.cdc.gov/nationalsurveillance/pdfs/2016-Salmonella-report-508.pdf. 

^[9]           “Salmonella.” Centers for Disease Control and Prevention, 24 Jun. 2020. Available at: https://www.cdc.gov/salmonella/. 

^[10]         Id.

^[11]         Miller, S. and Pegues, D. “Salmonella Species, Including Salmonella Typhi” in Mandell, Douglas, and Bennett’s Principles and Practice of Infectious Diseases, Sixth Edition, Chap. 220, pp. 2636-50 (2005).

^[12]         Medalla, F., Gu, W., Mahon, B. E., Judd, M., Folster, J., Griffin, P. M., & Hoekstra, R. M. (2016). Estimated Incidence of Antimicrobial Drug-Resistant Nontyphoidal Salmonella Infections, United States, 2004-2012. Emerging infectious diseases, 23(1), 29–37. https://doi.org/10.3201/eid2301.160771

There are two Salmonella species: Salmonella enterica (S. enterica) and Salmonella bongori (S. bongori). S. bongori strains predominantly colonize cold-blooded reptiles, whereas S. enterica strains are capable of infecting both humans and mammals.^[1] Based on factors such as morphology, structure, mode of reproduction, and other criteria, the two species are further classified into subgroups called serotypes or serovars. More than 2,600 serotypes have been described for Salmonella, and they are characterized by the type(s) of animal they are found in or by the clinical symptoms they cause.^[2] Of these, less than 100 are responsible for most human Salmonella infections.^[3]

1. Where Does Salmonella Come From?

Salmonellae are widely distributed in nature and are found in the intestinal tract of wild and domesticated animals and in humans. Salmonella poisoning can occur when a person ingests contaminated fecal particles transmitted by another infected human or animal.^[4]

Salmonella enterica serotypes Typhi, Sendai, and Paratyphi A, B, or C are found exclusively in humans. These serotypes, collectively referred to as typhoidal Salmonella, cause enteric fever (also known as typhoid or paratyphoid fever if caused by serotypes Typhi or Paratyphi, respectively).^[5] Most often, enteric fever is acquired through ingestion of food or water contaminated with human feces. Most U.S. residents who are diagnosed with typhoidal Salmonella are infected while traveling abroad in areas where typhoid fever and paratyphoid fever are common. Three types of vaccines against S. Typhi are commercially available, although there is still not a single licensed vaccine available against S. Paratyphi A.^[6] Persons planning to travel outside of the United States are advised to find out if a vaccine for typhoid fever is recommended (see www.cdc.gov/travel). 

Most Salmonella infections are caused by eating contaminated food. One study found that 87% of all confirmed cases of Salmonella are foodborne. Foods of animal origin, including meat, poultry, eggs, or dairy products can become contaminated with Salmonella. Eating uncooked or inadequately cooked food—or food cross contaminated with uncooked or undercooked products—can lead to human infections. As explained in a comprehensive report issued by the U.S. Department of Agriculture’s Economic Research Service:

Salmonella contamination occurs in a wide range of animal and plant products. Poultry products and eggs are frequently contaminated with S. Enteritidis, while beef products are commonly contaminated with S.Typhimurium. Other food sources of Salmonella may include raw milk or other dairy products and pork.

In the past two decades, consumption of produce, especially sprouts, tomatoes, fruits, leafy greens, nuts, and nut butters, has been associated with Salmonella illnesses.^[7] The surface of fruits and vegetables may be contaminated by human or animal feces. Changes in food consumption and production, as well as the rapid growth of international trade in agricultural products, have facilitated the transmission of Salmonella associated with fresh fruits and vegetables. 

In the United States, Salmonella is the second most commonly isolated bacterial pathogen when laboratory diagnosis of diarrhea is sought.^[8] However, passive laboratory surveillance, which uses voluntary reporting by health care providers and facilities, captures only a fraction of illnesses that actually occur. Furthermore, only a small proportion of illnesses are confirmed by laboratory testing and reported to public health agencies. Thus, researchers rely on quantitative statistical modeling to estimate the incidence of foodborne illness. These estimates are used to direct policy and interventions.

2. What are the Symptoms of Salmonellosis?

Salmonella infections can produce a broad range of disease, from no symptoms to severe illness. The most common clinical presentation is acute gastroenteritis. Symptoms commonly include diarrhea and abdominal cramps, often accompanied by fever of 100°F to 102°F (38°C to 39°C). More serious infections may also involve bloody diarrhea, vomiting, headache, and body aches.^[9]

The incubation period, or the time from ingestion of the bacteria until the symptoms start, is generally 6 to 72 hours; however, there is evidence that in some situations the incubation can be longer than 10 days. People with salmonellosis usually recover without treatment within three to seven days. Nonetheless, Salmonella bacteria can persist in the intestinal tract and stool for many weeks after the resolution of symptoms—on average, one month in adults and longer in children.^[10]

3. Treatment of Salmonellosis

S. Typhi and S. Paratyphi are capable of causing systemic illness if they invade the bloodstream (termed “bacteremia”). “Septicemia” or “sepsis” (bloodstream infection or “blood poisoning”) occurs if the bacteria multiply in the blood and cause the immune system to respond by activating inflammatory mechanisms. This may result in the development of “systemic inflammatory response syndrome,” or “SIRS.” By definition, SIRS includes tachycardia, tachypnea, fever, and abnormal white blood cell count. When the bacteria involved are S. Typhi or S. Paratyphi, this serious illness is called enteric typhoid, or paratyphoid fever. Symptoms may start gradually and include fever, headache, malaise, lethargy, and abdominal pain. In children, it can present seemingly innocuously as a non-specific fever. The incubation period for S. Typhi is usually 8 to 14 days, but it can range from three to 60 days. For S. Paratyphi infections, the incubation period is similar to that of nontyphoidal Salmonella—one to 10 days.^[11]

Medical treatment is acutely important, though, if the patient becomes severely dehydrated or if the infection spreads from the intestines. Persons with severe diarrhea often require re-hydration, usually with intravenous (IV) fluids. But antibiotics are not necessary or indicated unless the infection spreads from the intestines, at which time the infection can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin. Unfortunately, though, some Salmonella bacteria have become resistant to antibiotics, largely as a result of the use of antibiotics to promote the growth of feed animals.^[12]

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^[1]           Hernandez, A. K. C. Salmonella bongori. Poultry and Avian Diseases. Encyclopedia of Agriculture and Food Systems. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/salmonella-bongori.

^[2]           Boore AL, et al. (2015). Salmonella enterica Infections in the United States and Assessment of Coefficients of Variation: A Novel Approach to Identify Epidemiologic Characteristics of Individual Serotypes, 1996–2011. PloS One. 10(12): e0145416

^[3]           Besser JM. (2018). Salmonella epidemiology: a whirlwind of change. Food Microbiol. 71:55-9.

^[4]           Chiu, C.-H. (2019). Salmonella, Non-Typhoidal Species (S. Choleraesuis, S. Enteritidis, S. Hadar, S. Typhimurium). http://www.antimicrobe.org/b258.asp. 

^[5]           Ohad eGal-Mor, Erin C Boyle, & Guntram A. Grassl. (2014). Same species, different diseases: how and why typhoidal and non-typhoidal Salmonella enterica serovars differ. Frontiers in Microbiology, 5. https://doi.org/10.3389/fmicb.2014.00391

^[6]           Id.

^[7]           National Typhoid and Paratyphoid Fever Surveillance Annual Summary, 2015.” Centers for Disease Control and Prevention, 6 Nov. 2018. Available at: https://www.cdc.gov/typhoid-fever/reports/annual-report-2015.html. 

^[8]   National Enteric Disease Surveillance: Salmonella Annual Report, 2016.” Centers for Disease Control and Prevention, 28 Feb. 2018. Available at: https://www.cdc.gov/nationalsurveillance/pdfs/2016-Salmonella-report-508.pdf. 

^[9]           “Salmonella.” Centers for Disease Control and Prevention, 24 Jun. 2020. Available at: https://www.cdc.gov/salmonella/. 

^[10]         Id.

^[11]         Miller, S. and Pegues, D. “Salmonella Species, Including Salmonella Typhi” in Mandell, Douglas, and Bennett’s Principles and Practice of Infectious Diseases, Sixth Edition, Chap. 220, pp. 2636-50 (2005).

^[12]         Medalla, F., Gu, W., Mahon, B. E., Judd, M., Folster, J., Griffin, P. M., & Hoekstra, R. M. (2016). Estimated Incidence of Antimicrobial Drug-Resistant Nontyphoidal Salmonella Infections, United States, 2004-2012. Emerging infectious diseases, 23(1), 29–37. https://doi.org/10.3201/eid2301.160771

According to the FDA, California-based August Egg Company of Hilmar is recalling 1,700,000 dozen brown cage-free and brown certified organic eggs due to potential contamination. A total of 79 people infected with the outbreak strain of Salmonella have been reported from seven states. Illnesses started on dates ranging from February 24, 2025, to May 17, 2025. Twenty-seven of 30 cases with information available reported exposure to eggs or an egg containing dish before becoming ill. There have been 21 hospitalizations, and no deaths have been reported.

Recalled brown cage free eggs and brown certified organic eggs were sold under multiple different brand names at restaurants and retailers. These eggs should no longer be available for sale. Recalled brown cage free eggs and brown certified organic eggs were supplied by August Egg Company, Hilmar, CA.

The recalled eggs have a printed Julian Date between “32” and “126” followed by a plant code number “P-6562” or “CA-5330” on the egg carton or package. The recalled eggs sold at retail stores are packed in fiber or plastic cartons, with the above codes printed on one side of the carton.

Brands the recalled eggs were sold under include: Clover, First Street, Nulaid, O Organics, Marketside, Raleys, Simple Truth, Sun Harvest, and Sunnyside.

Recalled brown cage free eggs and brown certified organic eggs were distributed from February 3, 2025, through May 15, 2025, with sell by dates from March 4, 2025, to June 4, 2025, in California and Nevada to retail locations including Save Mart, FoodMaxx, Lucky, Smart & Final, Safeway, Raleys, Food 4 Less, and Ralphs. 
The eggs were also distributed from February 3, 2025, through May 6, 2025, with sell by dates from March 4, 2025, to June 19, 2025, to Walmart locations in California, Washington, Nevada, Arizona, Wyoming, New Mexico, Nebraska, Indiana, and Illinois.

The recalled eggs have a printed Julian Date between “32” and “126” followed by a plant code number “P-6562” or “CA-5330” on the egg carton or package. The recalled eggs sold at retail stores are packed in fiber or plastic cartons, with the above codes printed on one side of the carton.

Item Name	Plant Number	Carton UPC
Clover Large Brown Organic 12 eggs	P-6562 or CA-5330	070852010427
First Street Large Brown Cage Free Loose 1 case=150 eggs	P-6562 or CA-5330	041512039638
Nulaid Medium Brown Cage Free 12 eggs	P-6562 or CA-5330	071230021042
Nulaid Jumbo Brown Cage Free 12 eggs	P-6562 or CA-5330	071230021011
O Organics Cage Free Large Brown  6 eggs	P-6562 or CA-5330	079893401522
O Organics Large Brown  12 eggs	P-6562 or CA-5330	079893401508
O Organics Large Brown 18 eggs	P-6562 or CA-5330	079893401546
Marketside Large Cage Free Brown Organic 12 eggs	P-6562 or CA-5330	681131122771
Marketside Large Cage Free Brown Organic 18 eggs	P-6562 or CA-5330	681131122801
Marketside Large Brown Cage Free 12 eggs	P-6562 or CA-5330	681131122764
Marketside Large Brown Cage Free 18 eggs	P-6562 or CA-5330	681131122795
Raleys Large Brown Cage Free 12 eggs	P-6562 or CA-5330	046567033310
Raleys Large Brown Cage Free 18 eggs	P-6562 or CA-5330	046567040325
Raleys Organic Large Brown Organic 12 eggs	P-6562 or CA-5330	046567028798
Raleys Organic Large Brown Organic 18 eggs	P-6562 or CA-5330	046567040295
Simple Truth Medium Brown Cage Free 18 eggs	P-6562 or CA-5330	011110099327
Simple Truth Large Brown Cage Free 18 eggs	P-6562 or CA-5330	011110873743
Sun Harvest Cage Free Large Brown Organic  12 eggs	P-6562 or CA-5330	041512131950
Sun Harvest Cage Free Large Brown Organic  18 eggs	P-6562 or CA-5330	041512131950
Sunnyside Large Brown Cage Free 12 eggs	P-6562 or CA-5330	717544211747
Sunnyside Large Brown Cage Free 18 eggs	P-6562 or CA-5330	717544211754
Sunnyside Cage Free Large Brown Organic 12 eggs	P-6562 or CA-5330	717544201441
Sunnyside Cage Free Large Brown Organic 18 eggs	P-6562 or CA-5330	717544211761
Loose Small Brown Cage Free-1 box= 6 flats (1 flat= 30 eggs)	P-6562 or CA-5330	NA
Loose Medium Brown Cage Free -1 box= 6 flats (1 flat= 30 eggs)	P-6562 or CA-5330	NA
Loose Medium Brown Organic -1 box= 6 flats (1 flat= 30 eggs)	P-6562 or CA-5330	NA
Loose Large Brown Organic -1 box=6 flats(1 flat=30 eggs)	P-6562 or CA-5330	NA
Loose Jumbo Brown Cage Free -1 box=5 flats(1 flat=20 eggs)	P-6562 or CA-5330	NA
Loose Jumbo Brown Organic -1 box=5 flats(1 flat=20 eggs)	P-6562 or CA-5330	NA

Over 1600 sickened.

Beginning in May 2010, the Centers for Disease Control noted a four-fold, nationwide, increase in the number of laboratory isolations of the same strain of Salmonella Enteritidis. Independent, epidemiologic investigations conducted by public health personnel in California, Colorado, and Minnesota revealed multiple outbreaks at restaurants or events. The data suggested that shell eggs were a likely source of these outbreaks. Related outbreaks were found in other states. There were at least 29 restaurants or event clusters where more than one person with the outbreak strain of Salmonella had eaten. The traceback of the eggs in the leading outbreaks found that many of these restaurants, or events, received shell eggs from Wright County Egg, Iowa, a part of the DeCoster family agribusiness. Wright County Egg recalled 288 million shell eggs on August 13 which had been distributed throughout the USA and Mexico. On August 18, the recall was expanded to include additional egg brands and eggs (380 million eggs). Wright County Eggs distributed potentially contaminated eggs to other egg suppliers which resulted in other egg recalls. On August 19, Country Eggs, Inc., initiated a recall of eggs. On August 20, Luberski, Inc., a Fullerton, California, egg distributor issued its own recall. On August 20, Hillandale Farms, of Iowa, issued its own recall of 170 million shell eggs stating that some outbreak cases were linked to the consumption of Hillandale Farms eggs. Hillandale Farms and Wright County Egg shared suppliers of chickens and feed. For example, Quality Egg supplied young chickens and feed to both companies. On August 21, Cal-Maine Foods, Inc., the nation’s largest egg seller and distributor, recalled 9.6 million eggs after the company was notified by Hillandale that it had received suspect eggs, between April 9 and August 19. On August 24, Moark, LLC, of Fontana, California, recalled eggs that its company had received from Hillandale Farms. On August 25, Trafficanda Egg Ranch and Cardenas Market Brand eggs were included in the Wright County Egg recall. On August 27, Sparboe Farms issued a recall on eggs it had received from Wright County Egg and Hillandale Farms and had repackaged and distributed. On August 26, environmental sampling and testing of chicken feed and feed components performed on samples collected at Wright County Egg farms revealed the presence of the outbreak strain of Salmonella Enteriditis. The FDA tested feed components and the environment at the feed production plant and failed to find Salmonella contamination. These findings suggested that the feed became contaminated after it had arrived at Wright County and Hillandale Farms. The FDA’s inspection of Wright County Eggs found numerous, serious, sanitation problems. There had been a series of laboratory tests in 2006 and 2009 that showed the presence of Salmonella Enteritidis in barns at Jack DeCoster’s egg operation in Maine, Maine Contract Farming. On September 22, the U.S. House of Representatives Subcommittee on Oversight and Investigations heard testimony from the public about the outbreak and its impact.

Decoster and his son spent three months in jail and suffered over a $7,000,000 fine.