GoodNature Farms Eggs Recalled as Salmonella Outbreak Sickens 95; Brown Eggs Pulled From Shelves in 11 States

Federal health officials are investigating a multi-state Salmonella outbreak linked to large brown eggs from GoodNature Farms, which has prompted a voluntary recall of the products across 11 states. The outbreak has sickened at least 95 people, leading to 22 hospitalizations, according to the Centers for Disease Control and Prevention (CDC). The recall has resulted in brown eggs pulled from shelves at major retailers as the investigation into the contamination source continues.

Key Details of the Egg Recall

Scope of the Recall and Outbreak

The recall, initiated by GoodNature Farms on Friday, applies to large brown eggs with “Best By” dates ranging from August 15 to September 5, 2025. The affected products were distributed to grocery stores and restaurants in a wide swath of the central and southern United States.

The Centers for Disease Control and Prevention (CDC) reported that illness onset dates range from early July to mid-August. In interviews with public health investigators, many of the ill people reported eating eggs in the week before they became sick. Laboratory and traceback evidence identified eggs from GoodNature Farms as the likely source of the Salmonella outbreak. “This is a significant public health event, and we are working rapidly with our federal and state partners to limit its impact,” said Dr. Maria Alvarez, a senior epidemiologist with the CDC’s Division of Foodborne, Waterborne, and Environmental Diseases. “The number of reported illnesses could rise as it takes time for cases to be reported to public health officials.”

Official Investigation Underway

The U.S. Food and Drug Administration (FDA) has begun a traceback investigation to pinpoint the source of the contamination at the farm level. The strain of bacteria identified is Salmonella Enteritidis, which is one of the most common types of Salmonella and is frequently associated with poultry and eggs.

“Our primary goal is to protect consumers,” stated Dr. Lena Hassen, the FDA’s Deputy Commissioner for Food Policy and Response, in a press briefing. “We have investigators on-site to understand how this contamination occurred and to ensure the firm is taking all necessary corrective actions to prevent it from happening again.” The FDA is also working with retailers to ensure the recalled products are removed from circulation, a crucial step in containing this food safety alert.

GoodNature Farms Responds to Egg Recall

GoodNature Farms, based in Joplin, Missouri, has ceased all production and distribution of eggs from the facility under investigation. The company issued a statement expressing deep concern for those affected.

“We are taking this matter with the utmost seriousness and are working in full cooperation with the FDA and CDC,” said David Chen, CEO of GoodNature Farms. “The health and safety of our customers are our absolute priority. We have voluntarily recalled these products and are implementing a comprehensive review of our safety and testing protocols.” The company has established a consumer hotline and is offering full refunds for the recalled products.

Understanding the Health Risks of Salmonella

Salmonella is a bacterium that can cause a diarrheal illness in humans called salmonellosis. It is one of the most common causes of foodborne illness in the United States.

Symptoms and High-Risk Groups

According to the CDC, most people infected with Salmonella develop diarrhea, fever, and abdominal cramps within 6 hours to 6 days after being exposed to the bacteria. The illness usually lasts 4 to 7 days, and most people recover without treatment.

However, the infection can be more severe for certain individuals. Young children, adults over 65, and people with weakened immune systems are at higher risk for severe illness that may require hospitalization. In rare cases, the infection can spread from the intestines to the bloodstream and then to other parts of the body, which can be life-threatening.

Context for the Food Safety Alert

This egg recall highlights the persistent challenges in food safety, even with modern agricultural practices. Salmonella can contaminate eggs in two ways: it can be passed from an infected hen to the inside of the egg before the shell is formed, or it can contaminate the outer shell after the egg is laid.

“While the U.S. egg supply is among the safest in the world, this outbreak is a stark reminder that contamination risks are never zero,” said Dr. Sarah Jenkins, an infectious disease specialist at the Johns Hopkins Center for Food Safety. “Regulations like the FDA’s Egg Safety Rule, which requires measures like refrigeration and stringent testing for Salmonella, have dramatically reduced outbreaks, but vigilance from both producers and consumers remains critical.”

This incident is one of the largest egg-related recalls since 2010, when a nationwide outbreak linked to two Iowa farms sickened nearly 2,000 people and led to the recall of more than half a billion eggs. That event spurred significant changes in industry safety protocols. Federal officials advise that the investigation into the current outbreak is ongoing. They urge consumers to check their refrigerators for the recalled products and to follow safe handling practices for all eggs, including cooking them thoroughly to an internal temperature of 160°F (71°C) to kill any potential bacteria.

FDA Issues Urgent Egg Recall in 11 States After Salmonella Outbreak Sickens 92