FDA Assigns Highest-Risk Classification to Salmonella Egg Recall

FDA has classified a recall of nearly 19 million eggs as Class I, its highest-risk designation, following a multistate outbreak of Salmonella enteritidis infections linked to the products.¹ Class I recalls indicate a reasonable probability that using the recalled product could cause serious adverse health consequences or death.²

The recall covers white shell eggs and brown cage-free shell eggs produced by Midwest Poultry Services, LP at farms in Texas between June 6 and July 3, 2026, and sold under the Kroger, Brookshire's, Country Morning, Simple Truth, and Cal-Maine Sunups brand names.² The recalled cartons carry sell-by or best-by dates between July 20 and August 17, 2026, and can be identified by plant codes P-1950 or 0840962 alongside a Julian date between 157 and 184 printed on the carton.² Eggs were shipped to foodservice and retail customers in Texas, Oklahoma, Louisiana, Arkansas, Mississippi, and New Mexico.²

Class I designation follows a multistate outbreak linked to nearly 19 million eggs from a Texas producer

As of FDA's most recent update, 98 people infected with the outbreak strain of Salmonella have been reported across 17 states, including 26 hospitalizations and no deaths.² Illness onset dates ranged from November 21, 2025, to June 30, 2026, and 91%, or 40 of 44, ill people with available information reported eating eggs before becoming sick.²

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Midwest Poultry Services initiated the recall on July 22, 2026, after third-party whole genome sequencing of samples collected at its Texas farms matched the outbreak strain, and the company shared those results with the FDA on July 21, 2026.² Traceback investigation identified the company as a common source among ill people, though FDA noted this producer does not account for all illnesses in the outbreak, and the investigation into additional sources remains ongoing, part of a broader summer marked by multiple concurrent Salmonella and produce-safety investigations.²

Salmonella Remains a Leading Cause of Foodborne Illness

Salmonella infection typically causes diarrhea, fever, and abdominal cramps that begin 12 to 72 hours after exposure and last 4 to 7 days.² Severe cases can lead to bloodstream infections, arterial infections, endocarditis, and arthritis, and children younger than 5 years, older adults, and people with weakened immune systems face the highest risk of severe illness.² Nationally, Salmonella causes an estimated 1.35 million illnesses and 420 deaths annually in the United States.³

The FDA advised consumers to check their refrigerators for recalled eggs and discard or return them, and advised restaurants and retailers in the affected states not to serve or sell recalled products.² The agency also recommended cleaning and sanitizing any surfaces or containers that may have contacted recalled eggs and washing hands, utensils, and surfaces with hot, soapy water before and after handling raw eggs.² Consumers who develop symptoms of Salmonella infection should contact their health care provider.

References

1. Staff. FDA assigns highest-risk Class I status for recall of nearly 1.6 million cartons of eggs. The Hill. Published August 14, 2026. Accessed August 17, 2026. https://thehill.com/policy/healthcare/6029894-fda-assigns-highest-risk-class-i-status-for-recall-of-nearly-1-6-million-cartons-of-eggs/

2. US Food and Drug Administration. Outbreak Investigation of Salmonella: Eggs (July 2026). Updated July 24, 2026. Accessed August 17, 2026. https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-eggs-july-2026

3. Centers for Disease Control and Prevention. Salmonella: Questions and Answers. Accessed August 17, 2026. https://www.cdc.gov/salmonella/about/index.html