Are your eggs safe? What to know after salmonella outbreak sickens 65 people across 9 states

Kaitlin Reilly
·Reporter
Updated ·3-min read
A broken egg next to a bowl containing three eggs in their shells.
Salmonella can lead to gastrointestinal illness. (Getty Creative)

There’s a new salmonella outbreak linked to eggs, the Centers of Disease Control and Prevention reported in a Sept. 6 media alert. Here’s what you need to know about the outbreak and how you and your family can stay safe.

A recent salmonella outbreak has sickened 65 people across nine states: Wisconsin, Illinois, Michigan, California, Colorado, Iowa, Minnesota, Utah and Virginia. Wisconsin reported the most cases, with 42 people sickened in the state, per the CDC. In total, 24 people have been hospitalized, but no deaths have been reported.

The outbreak is linked to eggs sold by Milo's Poultry Farms LLC. This was confirmed by the Food and Drug Administration, which tested the company’s packing facilities and hen houses and found strains of the bacteria.

The company sold its eggs in Illinois, Michigan and Wisconsin in restaurants and stores under the names "Milo's Poultry Farms" or "Tony's Fresh Market." On Sept. 6, the company recalled its eggs.

The most important thing you can do is to throw away any eggs from Milo’s Poultry Farms or Tony's Fresh Market, should you have any in your fridge. Second, wash any items that may have touched the eggs (like a bowl you used to make egg salad, for example) in hot, soapy water or in your dishwasher.

Salmonella is a group of bacteria that can cause foodborne illness. It is commonly associated with undercooked meat and eggs; however, outbreaks have recently been linked to other foods, such as onions, peanut butter and salad greens.

The most common symptoms of salmonella poisoning are gastrointestinal illness, such as diarrhea, vomiting and stomach cramps. It can also cause a fever in some cases.

While most cases of salmonella can be treated at home with fluids (to replace those lost from bouts of diarrhea and/or vomiting) and rest, the illness can be dangerous for people who are immunocompromised, and it is particularly problematic for those who have sickle cell anemia.

Avoiding any food linked to a salmonella outbreak is the best way to avoid this foodborne illness, though it’s important to note that if there is an outbreak in something like eggs, not every brand of eggs is affected.

Salmonella bacteria can’t survive at high temperatures, so cooking food to the recommended internal temperature is important in order to avoid illness. (Sorry, fans of runny eggs and pink hamburger meat!)

Always make sure you rinse fruits and vegetables thoroughly before eating them, and ensure that any perishable food makes it to the refrigerator in a timely fashion. Food should not stay in the temperature danger zone — between 40 and 140 degrees Fahrenheit — for more than two hours because that can cause bacteria to multiply quickly, increasing the risk of foodborne illness.

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