Health officials have identified Happy Hens, an egg producer in San Diego, California, as the source of a salmonella outbreak that has resulted in 21 cases and seven hospitalizations since July 28. The bacteria is believed to have spread through mayonnaise made with the farm's raw, unpasteurized eggs, which was sold at a Ramona delicatessen.
San Diego County's Department of Environmental Health and Quality has contacted food facilities that may have received eggs from Happy Hens. The market in question, Ramona Family Naturals Market, has reportedly stopped using raw eggs in its food preparations.
However, Happy Hens has vehemently denied the allegations. Chloe Nevarez, who operates the farm with her husband Luie Nevarez, stated on social media that the claims are "100% unfounded" and that there is "not a shred of evidence" or testing to support them. She urged consumers to make decisions based on their own understanding rather than public announcements.
The outbreak is distinct from a separate salmonella outbreak linked to Midwest Poultry Services, which led to a product recall.
Symptoms of salmonella infection typically appear 12 to 72 hours after consuming contaminated food and can include diarrhea, fever, and abdominal cramps, lasting four to seven days. The public health department advises individuals experiencing these symptoms after eating undercooked eggs to seek medical advice and report their illness.