Outbreak investigation summary
Data showed that shell eggs made people in this outbreak sick.
CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA), investigated a multistate outbreak of Salmonella Enteritidis infections. PulseNet identified this outbreak in April 2026.
Epidemiologic, laboratory, and traceback data showed that shell eggs produced and distributed by Midwest Poultry Services, L.P. were contaminated with Salmonella and made people sick in this outbreak. On July 22, 2026, Midwest Poultry Services, L.P. recalled more than 1.5 million dozen shell eggs due to possible Salmonella contamination.
This outbreak investigation was closed on September 3, 2026.
What you should do
Always follow the four steps to food safety to prevent getting sick from Salmonella.
Actions to take
- CleanWash your hands, utensils, and surfaces often. Rinse fruits and vegetables under running water before eating, cutting, or peeling.
- SeparateKeep food that won't be cooked separate from raw meat, poultry, and seafood.
- CookUse a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs.
- ChillRefrigerate perishable food (food that goes bad) within 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or picnic), refrigerate it within 1 hour. Thaw food in the refrigerator, not on the counter.
Symptoms of Salmonella
- Most people infected with Salmonella experience diarrhea, fever, and stomach cramps.
- Some people—especially children younger than 5, adults 65 and older, and people with weakened immune systems—may experience more severe illnesses that require medical treatment or hospitalization.
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