A Salmonella outbreak linked to cage-free brown eggs has sickened 95 people across 14 states, with 18 hospitalizations. The illnesses began in early January and continued through late July, with California reporting the majority—73 cases.
The outbreak was traced to Country Eggs, LLC, a Lucerne Valley California producer. The company recalled its large brown cage-free “Sunshine Yolks” and “Omega-3 Golden Yolks,” sold under various brand-name labels, including Nagatoshi Produce, Misuho, Nijiya Markets, and Country Eggs. Products were distributed from June 16 to July 9, 2025, with sell-by dates ranging July 1–September 18, and a carton code of CA-7695. Production has since been suspended.
Investigations by the CDC and FDA confirmed the eggs as the outbreak source. Of 36 patients interviewed, 92% had eaten eggs before falling ill. Several restaurant “sub-clusters” further reinforced the connection. Whole-genome sequencing revealed the outbreak strain is resistant to nalidixic acid and not fully susceptible to ciprofloxacin, raising concerns about treatment challenges.
A CDC update was issued following an FDA recall on August 27th, warning consumers to check their fridges for the product.
Consumers are urged to avoid eating or serving recalled eggs, discard them, or return them for a refund. Surfaces and utensils that may have come in contact should be sanitized. Salmonella symptoms include diarrhea, fever, abdominal cramps, and nausea, typically appearing 12–72 hours after exposure. Severe cases are more likely in children, older adults, and people with weakened immune systems.
Authorities stress that the actual number of infections may be higher due to underreporting. The incident highlights the continued risks of foodborne illness from eggs and underscores the importance of safe handling, refrigeration, and thorough cooking.
