FDA Upgrades Egg Recall to Class I as Salmonella Outbreak Grows

On Wednesday, the U.S. Food and Drug Administration (FDA) upgraded the recall of nearly 1.6 million cartons of eggs to Class I — its highest health-risk classification — warning that exposure could cause serious adverse health consequences or death.

What happened

Midwest Poultry Services, based in North Manchester, Indiana, initiated the recall in July after determining that 1,589,577 cartons of eggs produced in Texas between June 6 and July 3 "have the potential to be contaminated" with Salmonella.

The outbreak

According to the Centers for Disease Control and Prevention (CDC), a Salmonella Enteritidis outbreak has resulted in 345 reported infections and 36 hospitalizations across 27 states since late July.

Where the eggs were sold

Recalled eggs were distributed to Kroger and Brookshire Grocery stores across Arkansas, Louisiana, Mississippi, New Mexico, Oklahoma, and Texas. Consumers are urged to check "best by" dates and return affected products for a refund.

Symptoms of Salmonella

Symptoms — including fever, vomiting, and diarrhea — typically begin six hours to six days after exposure.

Why this matters for biosecurity

Salmonella Enteritidis is a leading cause of foodborne illness linked to shell eggs and poultry. Continuous, validated sanitation at the farm and processing level — including treated wash water and surface disinfection — is a core part of preventing contamination before eggs reach consumers.

This article summarizes publicly available reporting from the FDA and CDC. Consult the official sources linked below for the latest recall details and consumer guidance.