The U.S. Food and Drug Administration (FDA) has upgraded a recall affecting more than 3 million dozen eggs to its highest risk level, Class I, due to concerns of contamination with Salmonella Enteritidis. This classification signifies a "reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death."
Midwest Poultry Services initially announced a recall of nearly 1.6 million dozen white and brown eggs last month. The upgraded classification now encompasses approximately 1.6 million dozen Grade A brown in-shell chicken eggs and 1.6 million Grade A white in-shell chicken eggs. These eggs were produced in Texas and distributed to multiple states, including Arkansas, Louisiana, Mississippi, New Mexico, Oklahoma, and Texas. They were available at various retail locations such as Kroger stores in Texas and Louisiana, and Brookshire Grocery stores across Texas, Oklahoma, Arkansas, Louisiana, New Mexico, and Mississippi.
The recalled eggs were produced between June 6 and July 3, 2026, with sell-by or best-by dates ranging from July 20 to August 17, 2026. Consumers can identify the recalled products by an identifying code number printed on the side of the carton, with a complete list available on the FDA's website.
As of July 24, the Centers for Disease Control and Prevention (CDC) reported 98 cases of salmonella and 26 hospitalizations across 17 states linked to this recall. Health officials note that these figures are likely an undercount, as many individuals recover without seeking medical attention or testing, and there can be a delay in connecting infections to specific recalls.
Salmonella Enteritidis is a bacterium that can contaminate food through animal feces. Symptoms of infection include diarrhea, fever, stomach cramps, and dehydration, which can be particularly severe for young children, older adults, and individuals with weakened immune systems. In serious cases, the infection can spread to the bloodstream, leading to life-threatening conditions like endocarditis, osteomyelitis, meningitis, or septic arthritis, requiring intensive antibiotic treatment. Long-term complications can include reactive arthritis or post-infectious irritable bowel syndrome.
The FDA and CDC are strongly advising consumers to discard any recalled eggs or return them to the place of purchase. They also emphasize the importance of washing any items and surfaces that may have come into contact with the recalled eggs to prevent the spread of bacteria. Proper cooking of eggs to an internal temperature of 160°F is essential to kill Salmonella.
Salmonella can contaminate eggs either internally, through the hen's reproductive system if the hen is infected, or externally, from contact with feces and contaminated environmental surfaces in the laying facility. Internal contamination means the bacteria are sealed within the egg, making them undetectable by appearance and resistant to washing. External contamination is addressed through industry washing and sanitizing protocols, but the bacteria's resilience can make complete elimination challenging.
Midwest Poultry Services stated that the recall was initiated based on proactive environmental monitoring practices, which likely detected the bacteria in their facilities or eggs. This situation underscores the importance of thorough cooking and prompt recall actions in food safety.