Feeling a bit scrambled about your next breakfast? A recent Salmonella outbreak linked to eggs has left 95 people ill across the U.S. Find out which brands are affected, where they were distributed, and what health officials are advising to keep you safe. Could your fridge contain a hidden risk?

A significant public health alert has been issued following a widespread Salmonella outbreak, now confirmed to have sickened at least 95 individuals across the United States. This ongoing investigation by health officials highlights the persistent threat of foodborne illnesses, urging consumers and food service providers to remain vigilant against contamination.

The Centers for Disease Control and Prevention (CDC) observed a surge in illnesses tied to this specific outbreak in July, though cases have been traced back as early as January. The true scope of the outbreak is likely far greater, as many individuals recover without medical intervention and therefore go undiagnosed, with estimates suggesting only one in every 30 Salmonella cases is officially reported.

Investigators have pinpointed California-based Country Eggs LLC as the source, leading to an extensive egg recall of its large brown cage-free sunshine yolk eggs. These eggs were also marketed under various brand names including Nagatoshi Produce, Misuho, and Nijiya Markets, and supplied to food service as “sunshine yolks” or “omega-3 golden yolks.”

The affected products were distributed to grocery stores and food service distributors across California and Nevada between June 16 and July 9. Consumers can identify the recalled eggs by sell-by dates ranging from July 1 through September 16, and the carton code “CA-7695,” as advised by the Food and Drug Administration (FDA).

Salmonella bacteria reside in the intestines of humans and animals and are a leading cause of foodborne illnesses in the U.S., accounting for over one million infections annually. Common symptoms include diarrhea, fever, and stomach cramps, typically emerging within six hours to six days post-consumption of contaminated food, with most individuals recovering within four to seven days.

Health authorities emphasize that certain populations face a higher risk of severe illness from Salmonella infection. This includes children under five, adults aged 65 and older, and individuals with compromised immune systems, who may require more intensive medical treatment to prevent serious complications.

To mitigate the risk of Salmonella infection and ensure food safety, the CDC and FDA recommend thorough cooking of eggs until both the yolk and white are firm. Consumers should avoid eating raw or undercooked eggs, and always wash hands, utensils, and surfaces that have come into contact with raw eggs to prevent cross-contamination.

Furthermore, it is crucial to refrigerate eggs promptly after purchase and store them in their original carton to maintain freshness and prevent absorption of odors from other foods. Following these simple food safety guidelines is paramount in safeguarding public health against potential foodborne pathogens.