A multistate Salmonella outbreak linked to contaminated shell eggs sickened 134 people across 18 states between April and September 2026, resulting in 34 hospitalizations and no deaths. The outbreak investigation, which began in April 2026 when the Centers for Disease Control and Prevention (CDC) identified the cluster through its PulseNet surveillance system, has now been closed as of September 3, 2026. The contaminated eggs were produced and distributed by Midwest Poultry Services, L.P., which recalled more than 1.5 million dozen shell eggs on July 22, 2026, due to possible Salmonella Enteritidis contamination.

What Caused This Outbreak and Who Was Most Affected?

Epidemiologic, laboratory, and traceback data confirmed that shell eggs produced by Midwest Poultry Services, L.P. were contaminated with Salmonella Enteritidis, a bacterium that causes foodborne illness. The outbreak spread across 18 states, demonstrating how quickly contamination in a centralized food supply can reach consumers nationwide. Most people infected with Salmonella experience diarrhea, fever, and stomach cramps within days of consuming contaminated food. However, certain populations face greater risk of severe illness: children younger than 5, adults 65 and older, and people with weakened immune systems may develop more serious infections requiring hospitalization or medical treatment.

How to Protect Yourself from Salmonella in Your Kitchen?

The CDC recommends following four key food safety steps to prevent Salmonella infection and other foodborne illnesses. These practices are especially important when handling raw eggs, poultry, and other animal products that may carry harmful bacteria.

• Clean: Wash your hands, utensils, and surfaces often with soap and warm water. Rinse fruits and vegetables under running water before eating, cutting, or peeling them.
• Separate: Keep food that won't be cooked separate from raw meat, poultry, and seafood to prevent cross-contamination of bacteria from raw products to ready-to-eat foods.
• Cook: Use a food thermometer to ensure you have cooked your food to a temperature high enough to kill harmful germs, particularly important for eggs and poultry.
• Chill: Refrigerate perishable food within 2 hours of purchase or preparation. If food is exposed to temperatures above 90 degrees Fahrenheit, such as in a hot car or at a picnic, refrigerate it within 1 hour. Thaw food in the refrigerator, not on the counter.

Why Did This Outbreak Happen and What Does It Mean for Food Safety?

The Salmonella Enteritidis contamination in shell eggs from Midwest Poultry Services, L.P. highlights vulnerabilities in the egg supply chain. Salmonella can contaminate eggs either on the shell's exterior or inside the egg itself, making thorough cooking essential. The fact that recalled eggs are now past their expiration date means most contaminated products have likely been consumed or discarded, reducing current risk. However, this outbreak underscores the importance of staying informed about food recalls and understanding proper food handling practices at home.

The CDC's closure of this investigation on September 3, 2026, indicates that public health officials have contained the outbreak and identified its source. Consumers who purchased shell eggs from Midwest Poultry Services, L.P. during the relevant timeframe should verify whether their eggs were part of the recall. The FDA and CDC continue to monitor food safety across the nation, and consumers can check official recall databases for updates on any products they may have purchased.

While this particular outbreak is over, the lessons it teaches remain relevant. Proper food handling, awareness of recalls, and understanding which populations face higher risk of severe illness from Salmonella can help you protect yourself and your family. If you experience symptoms of Salmonella infection, such as severe diarrhea, high fever, or signs of dehydration, seek medical attention promptly, especially if you are in a high-risk group.