Salmonella Outbreak Tied to Recalled Eggs Reaches New York: What to Know

Eggs are the one thing I can always count on in my house. They're fast, and they don't ask much of me on a weeknight. With a kid who's hungry approximately every ninety seconds, I lean on them constantly. So when I saw that a salmonella outbreak tied to recalled eggs had spread to 17 states, including New York, it got my attention.

Here's the important nuance, and let me be very clear because I don't want to send anyone into a panic over eggs that were never on New York shelves: the recall itself, issued by Midwest Poultry Services, L.P. of Indiana, covers eggs produced at farms in Texas and distributed to stores in Texas, Louisiana, Oklahoma, Arkansas, Mississippi and New Mexico.

New York was never a distribution state for the recalled cartons. However, according to the FDA, the outbreak strain of salmonella has shown up in New York anyway, along with Arizona, California, Colorado, Georgia, Illinois, Michigan, Missouri, North Carolina, Nevada, South Carolina and West Virginia, according to a CIDRAP report on the expanding outbreak. The FDA's outbreak investigation page says that spread means the recalled eggs likely aren't the only source of illness, and the agency is still working to trace where else the contamination may be coming from.

As of the FDA's latest update, 98 people have gotten sick, and 26 have been hospitalized. No deaths have been reported.

Which Recalled Egg Brands and Codes to Check in New York

If you're checking your own carton, the FDA's recall notice covers white shell eggs and brown cage-free shell eggs sold under the Kroger, Simple Truth, Brookshire's, Cal-Maine and Country Morning brand names. The agency says to look for plant codes P-1950 or 0840962, along with best-by dates falling between July 20 and August 17, 2026. If your carton matches, the guidance is simple: throw it out or take it back to the store for a refund, then wash anything that touched it with hot, soapy water.

Since New York wasn't a distribution state for these particular cartons, most local shoppers likely don't have a match. Still, given that cases have turned up here despite that, it's worth a quick look in the fridge, especially if you've bought eggs from out-of-state trips or specialty grocers recently.

How to Keep Eggs Safe During the Salmonella Outbreak

With how often eggs move through my kitchen, I've gotten strict about a few habits, and they're the same ones the CDC recommends for any household leaning on eggs as a staple:

Cook eggs until they hit an internal temperature of 165 degrees. Refrigerate them immediately rather than leaving them out on the counter. Wash your hands after handling raw eggs, and disinfect any surface they touched before moving on to the next thing. None of that is complicated, but when eggs are in near-constant rotation in your house the way they are in mine, it's easy to get a little loose with the habits. This outbreak is a good nudge to tighten back up.

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Salmonella symptoms- diarrhea, fever, cramps- usually show up between twelve and seventy-two hours after eating contaminated food, and most healthy adults recover within a week without needing medical care. Kids under 5, adults over 65, and anyone with a weakened immune system face a higher risk of a more serious case, so if your household includes someone in one of those groups, it's worth being extra careful about checking cartons and cooking eggs all the way through.