1.5 Million Egg Recall: What to Check in Your Fridge Now

On July 22, 2026, Midwest Poultry Services, L.P. initiated a massive voluntary recall of 1,589,577 dozen shell eggs (nearly 19 million individual eggs) due to potential contamination with Salmonella Enteritidis. The sudden recall has pulled products from major retailers across the country, including Kroger and Brookshire's grocery stores. If you bought eggs recently at Kroger, Brookshire's, or their affiliated banners in Texas, Oklahoma, Louisiana, or surrounding areas, you need to check your refrigerator immediately.

This recall is not just a routine precaution. It is the direct result of an active, multistate public health investigation. According to data updated by the Centers for Disease Control and Prevention (CDC), at least 98 people across 17 states have fallen ill with the outbreak strain, and 26 of those individuals have required hospitalization. While no deaths have been reported, the scale of contamination demands immediate attention. Here is exactly what you need to look for to keep your household safe.

How to Identify the Recalled Eggs

Federal regulators have provided highly specific identifiers for the recalled eggs. Do not rely on the brand name alone; major producers often package eggs under various labels depending on the retailer. According to the FDA alert, the affected eggs were produced at a Texas facility between June 6 and July 3, 2026, and distributed to foodservice and retail locations shortly after.

To check your cartons, look for three critical pieces of information printed on the side of the packaging:

• Plant Codes: The recalled eggs will have a plant code number of P-1950 or 0840962 printed in date-coding ink.
• Julian Dates: The plant code will be followed by a Julian date between 157 and 184. (A Julian date represents the consecutive day of the year; for example, 157 corresponds to June 6).
• Sell-by or Best-by Dates: The cartons will feature sell-by or best-by dates ranging from July 20 through August 17, 2026.

The recall specifically encompasses both white shell eggs and brown cage-free shell eggs. Retail brands named in the recall documentation include Country Morning, Cal-Maine Sunups, Brookshire's, Simple Truth, and Kroger. If you have a carton matching these codes, do not taste it, cook with it, or serve it.

The Scope of the Outbreak

The recall was triggered by rapidly accumulating epidemiological data. The CDC and the FDA, in collaboration with state and local health partners, are actively investigating a multistate outbreak of Salmonella Enteritidis infections. The patients began falling ill as early as November 2025, with the most recent confirmed illnesses reported as late as June 30, 2026. The breadth of this timeline indicates a prolonged, continuous contamination issue at the source facility.

Health officials have confirmed 98 illnesses across 17 states, resulting in 26 known hospitalizations. The widespread nature of the outbreak is a direct reflection of modern food distribution networks; eggs produced at a single Texas facility can easily end up in supermarkets, restaurants, and institutional kitchens across the country. Because Salmonella infections often go unreported—many people recover without medical care and without a laboratory test—the true number of sickened individuals is likely much higher than the official tally.

Investigative tracing by the CDC identified Salmonella Enteritidis in environmental samples and shell eggs linked to Midwest Poultry Services. This bacterium is uniquely adapted to infect the ovaries of hens, meaning the contamination can be present inside the egg before the shell is even formed. Surface washing cannot eliminate this internal threat.

Recognizing Salmonella Symptoms

If you have already consumed eggs from the affected lot numbers, you need to monitor your health closely. Salmonella symptoms typically begin 6 hours to 6 days after exposure to the bacteria. While some individuals may experience only mild digestive upset, the infection can be severe, particularly for vulnerable populations.

The CDC outlines the hallmark symptoms of Salmonella infection as follows:

• Diarrhea (which may be bloody)
• Fever and chills
• Stomach cramps and severe abdominal pain
• Nausea and vomiting

Most people recover without specific medical treatment within 4 to 7 days. However, for children under 5 years old, adults over 65, and individuals with compromised immune systems, the infection can spread from the intestines to the bloodstream and cause life-threatening complications. If you develop severe symptoms—such as a fever of 102°F (38.9°C) or higher, persistent vomiting preventing liquid intake, or signs of dehydration (such as dry mouth, dizziness, or decreased urination)—you must contact a healthcare provider immediately.

Safe Cooking and Kitchen Cleanup

The FDA and CDC strongly advise that recalled eggs should never be consumed, regardless of how you intend to cook them. The official guidance is clear: do not eat, sell, or serve these eggs. Return them to the place of purchase for a full refund or throw them away in a secure trash receptacle.

However, if you are cooking with non-recalled eggs, strict temperature guidelines are your best defense against any foodborne pathogen. Salmonella is destroyed by heat. The FDA mandates a safe internal cooking temperature for eggs; both the white and the yolk should be firm, reaching an internal temperature of 160°F (71°C). Use a food thermometer to verify this temperature, especially when preparing dishes like frittatas, quiches, or scrambled eggs.

Be acutely aware that runny eggs, sunny-side-up preparations, and soft-boiled eggs do not reach the necessary temperature threshold to neutralize bacteria. Additionally, dishes containing raw or undercooked eggs—such as homemade mayonnaise, aioli, Caesar dressing, tiramisu, or homemade ice cream—pose a significant risk. Always use pasteurized eggs or egg products when preparing items that will not be cooked prior to consumption.

Beyond cooking temperature, cross-contamination is a silent vector in the kitchen. If you handled recalled eggs, immediately wash your hands with soap and hot water for at least 20 seconds. Sanitize any surfaces, utensils, or containers that came into contact with the raw eggs or their packaging using a solution of one tablespoon of unscented liquid chlorine bleach per gallon of water.