The U.S. Food and Drug Administration (FDA) and Centers for Disease Control and Prevention (CDC), in partnership with state and local health agencies, have officially closed their investigation into a multistate outbreak of Salmonella Enteritidis infections linked to brown cage-free and certified organic eggs produced by August Egg Company, based in Hilmar, California. The outbreak, which led to 134 confirmed illnesses, 38 hospitalizations, and one death, has raised new questions about the safety of shell eggs, even those labeled as cage-free or organic.
As the public health investigation closes, legal action has begun. Ron Simon & Associates, a nationally recognized food safety law firm, has filed the first lawsuit against August Egg Company on behalf of a victim hospitalized in the outbreak. The lawsuit, filed in California, alleges negligence and failure to ensure the safety of the eggs supplied to the public.
A Closer Look at the Outbreak
The outbreak unfolded across 10 U.S. states, where public health officials began noticing a pattern of Salmonella Enteritidis infections earlier this year. Symptoms of salmonellosis, such as diarrhea, fever, and abdominal cramps, began appearing in individuals who had recently consumed eggs or egg-containing products.
Through interviews, traceback efforts, and laboratory analysis, investigators linked the illnesses to brown eggs supplied by August Egg Company, including both cage-free and certified organic varieties. The contaminated eggs were distributed to grocery stores, restaurants, and institutional food service providers.
Genomic Evidence: Connecting the Dots
To confirm the source, FDA conducted an onsite inspection at the August Egg Company’s laying facilities. Environmental sampling from cage-free henhouses revealed the presence of Salmonella Enteritidis. Specifically, three samples tested positive and matched the outbreak strain via whole genome sequencing (WGS)—a cutting-edge method used to determine genetic fingerprints of pathogens with remarkable precision.
The WGS results provided definitive evidence that the eggs from this facility were the source of the outbreak. Fortunately, these eggs had already been voluntarily recalled by the company prior to the release of the FDA’s full findings.
Recall and Risk Mitigation
The recalled products included multiple lots of brown cage-free eggs and brown organic eggs, with various pack dates and lot codes. Retailers across the affected states were instructed to pull the eggs from shelves, and consumers were urged to discard any in their homes.
By July 10, 2025, FDA officials confirmed that all recalled eggs should now be off the market and past their shelf life. Though the recall window has passed, the impact of the outbreak remains significant, especially in light of the hospitalization count and tragic fatality.
FDA and CDC are continuing to work with August Egg Company to implement corrective and preventive actions, including improving facility hygiene, updating Salmonella monitoring programs, and reviewing supply chain protocols to avoid future outbreaks.
Why Salmonella in Eggs Still Matters
This outbreak is a stark reminder that Salmonella remains one of the leading causes of foodborne illness in the U.S., and eggs, regardless of how they’re labeled, can still be contaminated.
Despite consumer perceptions that cage-free or organic eggs are inherently safer, these products are not immune to bacterial contamination. Salmonella Enteritidis can infect the ovaries of hens, meaning an egg can be contaminated before the shell forms, a risk that exists regardless of farming practices.
This outbreak challenges the assumption that more ethically or environmentally friendly production methods automatically translate into safer products.
Food Safety: What Consumers Should Do
Even with recalls behind us, it’s essential for consumers to follow safe handling and cooking practices to prevent illness from eggs and egg-containing dishes:
- Cook eggs until both the yolk and white are firm. Use a food thermometer if needed.
- Avoid raw or undercooked eggs in recipes like homemade Caesar dressing, hollandaise sauce, or raw cookie dough.
- Wash hands, utensils, and surfaces after handling raw eggs.
- Store eggs in the refrigerator at 40°F (4°C) or colder at all times.
- If you suspect a product has been recalled, check the FDA’s recall database before using it.
Regulatory Follow-Up and Industry Impact
Now that the FDA’s investigation is complete, attention turns to compliance and reform. August Egg Company is expected to overhaul elements of its biosecurity, facility maintenance, and Salmonella testing protocols. These changes may include:
- Enhanced environmental monitoring
- Staff retraining on biohazards
- Upgrades to egg washing and grading equipment
- Reevaluation of third-party farm partners and suppliers
Food safety advocates are also calling for broader oversight of egg producers, particularly those who operate under “cage-free” and “organic” labels, which often bypass the same regulatory scrutiny as conventional farms.
Final Note
The closure of this investigation offers a measure of resolution, but not without cost. With over 130 people affected, 38 hospitalized, and one person dead, this Salmonella outbreak is a somber reminder that even familiar foods can carry serious risks when safety systems fail.
For consumers, the takeaway is clear: labels like “organic” or “cage-free” do not guarantee safety. Proper food handling, awareness of recalls, and informed shopping habits remain essential. And for food producers, the lesson is even more urgent: vigilance must never lapse, especially when lives are on the line.
