US recalls 1.6m dozen eggs as salmonella outbreak sickens dozens

The US Food and Drug Administration has elevated a recall covering nearly 1.6 million dozen cage-free white and brown eggs from a Texas-based producer to Class I, the agency's highest risk category. That classification means consuming the product could cause serious health consequences or death.

The recall follows a suspected salmonella contamination that has sickened close to 100 people nationwide so far. Health officials say most reported cases are concentrated in the US south and south-west, though the affected eggs may have reached a wider area given the producer's distribution network.

Salmonella is a bacterium naturally present in animal intestines that typically spreads to people through raw or undercooked eggs, poultry or unpasteurized dairy products. Egg shells can carry the bacteria internally when a hen is infected, even if the shell looks clean on the outside.

Typical symptoms of infection include diarrhoea, fever, stomach cramps and vomiting. These usually begin six hours to six days after exposure and resolve within four to seven days in most healthy adults without treatment.

For young children, adults over 65 and people with weakened immune systems, however, salmonella infection can be far more serious. In these groups the infection can spread into the bloodstream and require hospitalisation.

The scale of the outbreak has drawn attention from public health specialists. Officials describe it as among the largest recorded foodborne illness incidents in recent US history, reflecting both the volume of eggs affected and the breadth of the distribution chain involved.

Consumers are advised to check whether eggs in their homes carry the recalled lot numbers or production codes, avoid eating any that match, and contact the retailer where they were purchased for a refund or exchange. These codes are typically printed on the side or bottom of the egg carton.

Food safety specialists note that, regardless of the recall's scope, raw eggs should always be kept refrigerated and cooked to an internal temperature of at least 160°F (71°C) before eating. That general guidance applies whether or not the eggs come from a recalled batch.

The outbreak has also renewed questions about oversight practices across the US egg supply chain. Consumer advocacy groups are calling for more frequent and thorough testing at large-scale egg production facilities.

The FDA says its investigation is ongoing and that additional recalls could follow if the outbreak's source is further pinpointed. The agency recommends consumers check its official website for the most current recall listings.