What happened
- On October 17, 2025, a recall was announced for Kenz Henz Grade AA Large Eggs (12-count cartons) because they may be contaminated with Salmonella.
- The recalled eggs carry UPC number 86949400030 and are stamped with Julian dates 241 (Aug 30) to 244 (Sep 2) and 246 (Sep 4) to 247 (Sep 5). Best-by dates run 10/11 to 10/14 or 10/16 to 10/17.
- The eggs were sold at retail level in the Houston, Texas area.
- The recall was triggered after environmental samples at a processing facility (linked via an inspection) found positive Salmonella results — although no illnesses have been reported to date in connection with this batch.
Why this matters
Salmonella risk from eggs
Eggs are a well-known vehicle for Salmonella contamination. Even when they look clean and normal, eggs can harbour Salmonella bacteria inside or on the shell. If eggs are under-cooked or used in raw preparations (e.g., homemade mayonnaise, hollandaise, cookie dough), the risk increases.
Symptoms of salmonellosis typically include diarrhea, fever, stomach cramps and may appear 6 hours to 6 days after ingestion. Most healthy people recover in 4-7 days, but young children, older adults and people with weakened immune systems may suffer more serious illness.
The scope of the hazard
Even though this particular recall has no reported illnesses yet, the potential is serious. Food safety regulators classify certain recalls with Salmonella hazards as Class I (the highest risk) because of the “reasonable probability” that use of the food will cause serious health consequences or death. The fact that an inspection found positive environmental Salmonella samples is a red flag.
What consumers should do
- If you have this specific egg carton at home (matching the UPC, date codes and best-by), do not consume the eggs. Return them to the place of purchase for a refund or dispose of them safely.
- If you have used the eggs, especially in raw or undercooked form, monitor for symptoms of Salmonella infection: diarrhea, fever, stomach cramps, possibly vomiting. If symptoms worsen or persist, seek medical attention.
- After disposal or suspected use, thoroughly clean any surfaces, utensils or containers that may have come into contact with the eggs or their cartons (shells may carry bacteria). Use hot soapy water, sanitizing solutions as appropriate. This helps prevent cross-contamination.
Broader Food-Safety Tips To Know
- Egg-production environment matters: The recall stemmed from environmental sampling, not necessarily confirmed human illness cases. This underscores how routine monitoring in processing facilities (shell egg farms, packing houses) is crucial.
- Temperature/handling matters: Even after sale, proper refrigeration and cooking are key to reducing risk. The FDA advises storing eggs at ≤ 45 °F (7 °C) and cooking until the yolk and white are firm, or using pasteurised egg products for raw uses.
- Vigilance on codes and packaging: Because many eggs can look the same, consumers need to check lot codes, UPCs and best-by stamps, especially when recalls are announced.
- Cross-contamination risk: Raw eggs (and their packaging) can contaminate other foods, surfaces, utensils. Ensuring that eggs are handled separately and shells discarded promptly reduces risk.
- Consumer behaviour still matters: Even with recalls, eggs already in homes may still pose risk. Safe cooking and storage practices remain the first line of defence.
In short: The recall of Kenz Henz Grade AA Large Eggs is a reminder that even everyday staple foods like eggs carry microbial risks. The presence of Salmonella contamination (or potential for it) in a product means consumers must act promptly.
