The Food and Drug Administration (FDA) has intensified its recall of eggs linked to salmonella contamination, now classifying it as a Class I recall. This classification indicates a “reasonable probability that use of the product will cause serious, adverse health consequences or death,” according to the U.S. Department of Agriculture.
The recall impacts eggs from Milo’s Poultry Farm, initially announced in early September 2024, after numerous illnesses related to the same strain of bacteria were reported across three states. The recall encompasses all varieties and sizes, following a notification from the FDA on September 6. A total of 65 cases of illness in nine states have been associated with these eggs.
Consumers in Wisconsin, Illinois, and Michigan are particularly advised about the recall, which remains active. The FDA recommends that anyone who purchased the recalled products should clean and sanitize surfaces and containers that the eggs may have touched, and dispose of the eggs if they were purchased.
The recalled eggs were sold under various brand names, including Milo’s Poultry Farms, Tony’s Fresh Market, Happy Quackers Farm, and M&E Family Farms. The CDC has reported that 65 individuals have fallen ill due to the salmonella outbreak, with 24 requiring hospitalization. Most cases, 41 in total, have been reported in Wisconsin.
All eggs produced by Milo’s Poultry Farms in Bonduel, Wisconsin, have been voluntarily recalled. This followed the discovery of salmonella bacteria in samples taken from the company’s facility that matched the outbreak strain. Currently, the company is not distributing or producing eggs as it undertakes testing and sanitization measures.
The affected egg categories include all carton sizes (medium, large, extra-large, and jumbo), all varieties (cage-free, organic, and non-GMO), as well as all expiration dates marked with the Milo’s Poultry Farms label. Eggs sold under the Tony’s Fresh Market brand and those from Happy Quackers Farm and M&E Family Farms are also part of the recall.
Salmonellosis, the infection caused by salmonella bacteria, leads to symptoms like diarrhea, stomach cramps, fever, nausea, and vomiting, typically appearing within eight to 72 hours after exposure. Most healthy individuals recover within a week, although complications can arise for certain high-risk groups.
The FDA urges those who suspect they may have contracted salmonella to consult a healthcare provider, particularly if they belong to vulnerable populations such as infants, the elderly, pregnant individuals, transplant recipients, or those with compromised immune systems.