There really may be such a thing as a bad egg. The U.S. Food and Drug Administration is urging people to avoid eating, selling or serving eggs from the Arkansas-based Black Sheep Egg Company that the firm recently recalled because of potential Salmonella contamination.
The eggs came in 12- and 18-count cartons and had “best by” dates of August 22 through October 31, 2025. The company issued a voluntary recall in late September. It also distributed the eggs to other companies, including Santa Fe, Tex.–based Kenz Henz, which issued its own voluntary recall on October 16. Those eggs were sold in stores across Houston, Tex. Black Sheep also distributed eggs to Arkansas and Missouri, where companies may have repackaged them. This is the third Salmonella-based egg recall so far this year.
“In response to several consumer and customer inquiries, we want to confirm that all of our available eggs are safe to eat,” said the Black Sheep Egg Company in a post on its Facebook page on October 23. “We want to emphasize that all eggs tested negative for Salmonella and showed no signs of contamination. Out of an abundance of caution and with our consumers’ safety in mind, we voluntarily recalled certain lots of eggs in September. This decision reflects our company’s unwavering commitment to providing safe, high-quality products.”
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On September 29 the FDA had launched an inspection of Black Sheep’s egg-processing facility and found 40 environmental samples that were positive for Salmonella, a bacterium that can cause serious foodborne illness.
A June Salmonella outbreak in organic and cage-free eggs sickened at least 134 people, but public health officials have not yet reported illnesses linked to this latest recall. Here’s what you need to know about Salmonella and the illness it can cause.
What is Salmonella?
Salmonella is a genus of bacteria that can sicken humans. The Salmonella bacteria that are most related to foodborne illness are found in the intestines, skin and fur of animals such as chickens and cows. And they spread through fecal contamination of surfaces that are improperly cleaned or of raw food that is handled without proper sanitary measures. Salmonella often spreads through eggs or chicken (the animals are frequently raised in crowded and unsanitary conditions), but there have also been outbreaks in peanut butter, raw pork, raw beef, cucumbers and raw flour (such as in cookie dough). Pets and backyard animals such as birds, hedgehogs, turtles, guinea pigs and bearded dragons can also carry Salmonella.
What are the symptoms of an infection?
Salmonella infection can cause stomach cramps, diarrhea, vomiting and fever. Symptoms usually come on between eight to 72 hours after exposure and last four to seven days. Children under age five, older adults and people with a weakened immune system are most vulnerable.
How can you avoid getting sick?
The FDA says you should not eat, sell or serve recalled eggs. You should also clean and sanitize anything the eggs have touched. If you have any recalled eggs, throw them away or return them to the store. When in doubt, throw it out!
Always, always cook eggs before eating them. Do not consume raw eggs, especially if you have a compromised immune system. Eggs should be cooked until they reach a temperature of 160 degrees Fahrenheit (71.1 degrees Celsius)—usually this occurs when the yolks become firm.
Wash your hands, cooking implements and surfaces thoroughly with hot, soapy water before and after handling raw eggs or foods that contain them.
What should you do if you get sick?
If you think you have symptoms of a Salmonella infection after eating eggs, contact your doctor. Most people get over their infections in three to four days. If you have diarrhea that lasts more than two days or a fever above 102 degrees F (39 degrees C), however, you should see a health care professional. There is no specific treatment, but it’s important to stay hydrated to help the infection resolve itself.