Recall Alert: Salmonella Outbreak Linked to Eggs Leaves 63 Ill and 13 Hospitalized

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In early December 2025, California investigators tied a Salmonella Enteritidis outbreak to eggs. They reported 63 illnesses and 13 hospitalizations. Officials quickly traced carton codes and subsequently pushed alerts to homes and food businesses. Even just one contaminated batch can move through several markets, restaurants, delivery vans, and busy kitchens. This rapid spread can quickly turn a common staple into a significant health risk. In this article, we will show you exactly how to check if your eggs are a part of this batch.

We will also reveal how investigators match farm samples to patient cases using genome sequencing. You will also learn why Salmonella can thrive on the shells and sometimes even inside eggs. You will also get clear steps for disposal, cleanup, and safer cooking temperatures for daily meals. Additionally, we will explore symptoms, typical timing, and dangerous signs that require medical advice. If your eggs were used for holiday baking, these checks can help protect your guests and children. Keep this page handy when you shop, cook, or eat out this week. A few minutes of checking can prevent days of fever, cramps, and missed work. It is worth the small extra effort.

What officials say happened in December 2025

California investigators connected reported illnesses to eggs through outbreak tracking work. The California Department of Public Health worked with local departments and the California Department of Food and Agriculture. They investigated Salmonella Enteritidis infections linked to egg consumption. The numbers give the situation weight, not just drama. CDPH reported 63 illnesses as of December 5, 2025. They also reported 13 hospitalizations and no deaths. In the same notice, CDPH wrote, “CDPH is warning people not to eat, serve, or sell the recalled in-shell eggs distributed by Vega Farms, Inc.”

The investigation moved quickly because case interviews pointed to a shared food source. Health.com summarized the same core facts for the public. It reported that the outbreak “has sickened at least 63 people in California.” It also reported a recall size of about 1,515 dozen eggs, which equals more than 18,000 individual eggs. The article stressed consumer steps like discarding eggs and sanitizing surfaces. It also lists the key identifiers that shoppers can check on cartons. That checklist is important during an egg recall because the carton label becomes the simplest and fastest line of defense in busy households and food businesses.

Identifying the recalled eggs quickly

During an egg recall, speed beats guesswork. CDPH published specific identifiers that let buyers match a carton in seconds. The recalled product is brown eggs under the Vega Farms brand. The handler code is 2136. The Julian date is 328 and prior. The sell-by date is 12-22-25 and prior. CDPH also listed packaging types, including 1-dozen cartons and 30-egg flats. Foodservice packaging includes 15-dozen cases with multiple flats. Those details matter because eggs can show up in home kitchens and commercial prep lines. 

Health.com repeated the same identifiers in their report. It highlighted handler code 2136, Julian dates 328 or earlier, and sell-by dates 12-22-25 or earlier. It also noted that eggs went to restaurants, grocery stores, co-ops, and farmers’ markets in Northern California. This is significant because people often eat eggs outside the home. An omelet at brunch can carry the same risk as eggs used at home. If a carton matches those codes, treat it as recalled. Do not taste-test to decide.

Investigator findings during inspections and testing

Outbreak work often turns on lab results, not hunches. CDPH and CDFA inspected the supplier after identifying suspect eggs. They collected egg samples and environmental samples for testing. CDPH reported that “Multiple samples tested positive for Salmonella.” They also reported that genome work connected the findings to patients. In plain terms, they matched bacteria from a sample to bacteria from sick people. That match strengthens the link between the egg recall and reported illnesses. 

CDPH described the method as “Whole genome sequencing analysis,” and said it showed a match. That kind of analysis helps separate coincidence from cause. It can also help teams rule out other sources, like produce or poultry items. When officials get that match, they move fast with warnings and recalls. The public message then becomes simple: stop the exposure now. For households, that means removing recalled eggs. For businesses, that means stopping service and cleaning equipment. This part of the story shows why sanitation matters on farms, too. A small contamination point can spread widely through distribution.

Eggs can carry Salmonella inside the shell

Many people think risk sits only on the surface. That is not always true. Research shows Salmonella Enteritidis can contaminate a clean, intact egg. In a review indexed by PubMed, Humphrey wrote, “Salmonella enteritidis can contaminate the contents of clean, intact shell eggs.” The same abstract explains a route through infections in hens’ reproductive tissue. That pathway is significant because a clean-looking egg can still carry bacteria inside. Washing the shell cannot fix internal contamination.

The FoodSafety.gov guidance also explains internal contamination in its reporting. It states, “Salmonella can get inside eggs too.” It says this can happen “while the egg is forming inside the chicken before the egg makes a shell.” That statement helps people understand why cooking matters so much. When the risk sits inside, only enough heat can reliably kill it. That is why an egg recall focuses on preventing consumption, not only preventing shell contact. It also explains why recipes using raw eggs carry extra risk during outbreaks. This includes homemade mayonnaise, mousse, and some cocktails. Choose pasteurized eggs for those recipes. Keep raw batter away from children, and wash bowls fast.

Symptoms and when to get help

Symptoms often show up after a delay, which can confuse people. FoodSafety.gov notes that symptoms “usually begin 6 hours to 6 days after infection.” It also says symptoms “last 4 to 7 days.” Those ranges match what many clinicians see with Salmonella. People may connect the illness to the wrong meal if they do not know the timing. During an egg recall, that delay can also hide the outbreak’s true size at first. People may still get sick after eggs disappear from shelves. The same FoodSafety.gov page describes severity without hype. It notes that most people recover without antibiotics. 

It also warns that Salmonella can rarely spread to the bloodstream. It flags higher risk groups, including young children and older adults. It also lists warning signs like dehydration and ongoing symptoms. The safest move is to contact a clinician if severe symptoms start. That is especially true for anyone at higher risk. Keep food history notes if possible, because they can help public health tracing. Do not self-treat severe dehydration at home. Quick care can prevent complications. If you can, keep the carton and take a clear photo of the codes. Share that information with your clinician if you call. Ask whether you should get a stool test for confirmation. Continue drinking fluids often, even if you cannot eat much.

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