Urgent Warning: Salmonella Outbreak Linked to Recalled Eggs Sickens Californians

California health officials are sounding the alarm after a significant Salmonella outbreak has been traced back to eggs distributed by Rembrandt Foods under the brand RBR Eggs. The California Department of Public Health (CDPH) confirmed that these contaminated eggs have led to numerous illnesses across the state, prompting an urgent recall.

The affected eggs were specifically distributed to restaurants and food service facilities in California.

Consumers are urged to be vigilant, especially those who may have purchased eggs from such establishments or received them through indirect channels.

CDPH's investigation, in collaboration with federal partners including the U.S. Food and Drug Administration (FDA), revealed a clear link between the RBR Eggs and the recent surge in Salmonella infections.

While the full scope of the outbreak is still under investigation, the immediate priority is to remove the potentially contaminated product from circulation and prevent further illnesses.

Salmonella infection can cause a range of unpleasant and potentially severe symptoms, including fever, diarrhea, nausea, vomiting, and abdominal pain.

For most healthy individuals, these symptoms may resolve within a few days. However, for young children, the elderly, and those with weakened immune systems, Salmonella can lead to more serious, even life-threatening, complications requiring hospitalization.

If you or someone you know has recently consumed eggs and developed these symptoms, especially after eating at a restaurant or food service facility that might use RBR Eggs, it is crucial to seek medical attention immediately.

Healthcare providers should be informed of potential egg consumption to aid in diagnosis and treatment.

The recall specifically targets certain lot codes of RBR Eggs distributed by Rembrandt Foods. While the initial distribution was to wholesale and food service, consumers should remain aware of the potential for these eggs to be incorporated into prepared foods.

Always practice safe food handling by thoroughly cooking eggs to an internal temperature of 160°F (71°C) and washing hands and surfaces after handling raw eggs.

CDPH and FDA continue to monitor the situation closely and will provide updates as more information becomes available. This incident underscores the importance of stringent food safety practices throughout the supply chain and vigilance among consumers to protect public health.