The Bear River Health Department announced on September 1, 2026 that twenty-one people in Cache and Box Elder Counties in northern Utah have laboratory-confirmed Salmonella infections, and that the source of the outbreak is still under investigation. As of September 3, the health department has not named a food, a restaurant, an event, a water source or an animal exposure, and has not reported hospitalizations, ages or onset dates. If you live in the Logan, Brigham City or Tremonton areas and have had diarrhea and fever in recent weeks, this outbreak may be the reason.

Twenty-one confirmed cases is a large number for these two counties.

The Bear River health district serves about 203,000 people, and in a typical year the whole district reports roughly thirty-five Salmonella cases. Twenty-one confirmed cases in one cluster is well over half a normal year’s total, arriving at once. Confirmed means each of these people was sick enough to see a doctor, gave a sample, and the laboratory grew or detected Salmonella from it. The Centers for Disease Control and Prevention estimates that for every diagnosed Salmonella case about thirty more go undiagnosed, because most people ride out the illness at home and are never tested. The real number of sick people in Cache and Box Elder Counties is almost certainly in the hundreds.

The source is not named yet, and that is normal at this stage — but it should not stay that way.

Utah’s disease rules work in the outbreak’s favor: every Salmonella isolate goes to the state public health laboratory for whole genome sequencing, and every confirmed case gets an interview about what they ate and where. Sequencing tells investigators whether the twenty-one share one strain, and the interviews tell them what those people have in common. Those two answers are what turn a case count into a named source. The health department was right to announce the outbreak before it had the answer, and the next thing its community should expect from it is the name. I laid out that argument in more detail at the Food Poison Journal on September 1.

Salmonella symptoms usually start six hours to six days after exposure.

Most people infected with Salmonella develop diarrhea, fever and stomach cramps six hours to six days after swallowing the bacteria, and are ill for four to seven days. Most recover without treatment. See a doctor if you have diarrhea lasting more than three days, a fever above 102°F, blood in your stool, vomiting you cannot keep liquids down through, or signs of dehydration such as dizziness and very little urination. Children under five, adults over sixty-five, pregnant women and anyone with a weakened immune system can become seriously ill and should call a doctor early rather than late. If you are sick now, getting tested matters beyond your own care — your sample is how this outbreak gets counted and how the source gets found.

What to do while the investigation runs.

With no source named, there is no product to throw out and no restaurant to avoid, so the useful steps are the general ones: cook poultry, ground meat and eggs thoroughly, keep raw meat and its juices away from ready-to-eat food, wash hands after handling raw meat and after contact with animals, and refrigerate leftovers promptly. Anyone in the Bear River district who was sick with these symptoms in August should consider contacting the health department — outbreak investigations depend on hearing from the people the case count is missing.

Three questions people are asking.

What caused the Salmonella outbreak in Cache and Box Elder Counties? The Bear River Health Department has not yet identified the source. As of September 3, 2026 no food, restaurant, event or animal exposure has been named. The department announced twenty-one confirmed cases on September 1 and says the investigation is active.

How do I know if I have Salmonella? Diarrhea, fever and stomach cramps starting six hours to six days after exposure are the classic signs. Only a stool test can confirm it. See a doctor if symptoms are severe, last more than three days, or you are in a higher-risk group.

Is it safe to eat out in Cache Valley? The health department has not named or closed any establishment, and it has not warned against any food. If the investigation identifies a source, the announcement will come from the Bear River Health Department, and this page will be updated with a new post.

There are two Salmonella species: Salmonella enterica (S. enterica) and Salmonella bongori (S. bongori). S. bongori strains predominantly colonize cold-blooded reptiles, whereas S. enterica strains are capable of infecting both humans and mammals.[1] Based on factors such as morphology, structure, mode of reproduction, and other criteria, the two species are further classified into subgroups called serotypes or serovars. More than 2,600 serotypes have been described for Salmonella, and they are characterized by the type(s) of animal they are found in or by the clinical symptoms they cause.[2] Of these, less than 100 are responsible for most human Salmonella infections.[3]

Where Does Salmonella Come From?

    Salmonellae are widely distributed in nature and are found in the intestinal tract of wild and domesticated animals and in humans. Salmonella poisoning can occur when a person ingests contaminated fecal particles transmitted by another infected human or animal.[4]

    Salmonella enterica serotypes Typhi, Sendai, and Paratyphi A, B, or C are found exclusively in humans. These serotypes, collectively referred to as typhoidal Salmonella, cause enteric fever (also known as typhoid or paratyphoid fever if caused by serotypes Typhi or Paratyphi, respectively).[5] Most often, enteric fever is acquired through ingestion of food or water contaminated with human feces. Most U.S. residents who are diagnosed with typhoidal Salmonella are infected while traveling abroad in areas where typhoid fever and paratyphoid fever are common. Three types of vaccines against S. Typhi are commercially available, although there is still not a single licensed vaccine available against S. Paratyphi A.[6] Persons planning to travel outside of the United States are advised to find out if a vaccine for typhoid fever is recommended (see www.cdc.gov/travel). 

    Most Salmonella infections are caused by eating contaminated food. One study found that 87% of all confirmed cases of Salmonella are foodborne. Foods of animal origin, including meat, poultry, eggs, or dairy products can become contaminated with Salmonella. Eating uncooked or inadequately cooked food—or food cross contaminated with uncooked or undercooked products—can lead to human infections. As explained in a comprehensive report issued by the U.S. Department of Agriculture’s Economic Research Service:

    Salmonella contamination occurs in a wide range of animal and plant products. Poultry products and eggs are frequently contaminated with S. Enteritidis, while beef products are commonly contaminated with S.Typhimurium. Other food sources of Salmonella may include raw milk or other dairy products and pork.

    In the past two decades, consumption of produce, especially sprouts, tomatoes, fruits, leafy greens, nuts, and nut butters, has been associated with Salmonella illnesses.[7] The surface of fruits and vegetables may be contaminated by human or animal feces. Changes in food consumption and production, as well as the rapid growth of international trade in agricultural products, have facilitated the transmission of Salmonella associated with fresh fruits and vegetables. 

    In the United States, Salmonella is the second most commonly isolated bacterial pathogen when laboratory diagnosis of diarrhea is sought.[8] However, passive laboratory surveillance, which uses voluntary reporting by health care providers and facilities, captures only a fraction of illnesses that actually occur. Furthermore, only a small proportion of illnesses are confirmed by laboratory testing and reported to public health agencies. Thus, researchers rely on quantitative statistical modeling to estimate the incidence of foodborne illness. These estimates are used to direct policy and interventions. The CDC currently estimates that Salmonella causes about 1.35 million illnesses, 26,500 hospitalizations, and 420 deaths in the United States each year—making nontyphoidal Salmonella the leading bacterial cause of foodborne hospitalizations and deaths (CDC).

    What are the Symptoms of Salmonellosis?

      Salmonella infections can produce a broad range of disease, from no symptoms to severe illness. The most common clinical presentation is acute gastroenteritis. Symptoms commonly include diarrhea and abdominal cramps, often accompanied by fever of 100°F to 102°F (38°C to 39°C). More serious infections may also involve bloody diarrhea, vomiting, headache, and body aches.[9]

      The incubation period, or the time from ingestion of the bacteria until the symptoms start, is generally 6 to 72 hours; however, there is evidence that in some situations the incubation can be longer than 10 days. People with salmonellosis usually recover without treatment within three to seven days. Nonetheless, Salmonella bacteria can persist in the intestinal tract and stool for many weeks after the resolution of symptoms—on average, one month in adults and longer in children.[10]

      Treatment of Salmonellosis

        S. Typhi and S. Paratyphi are capable of causing systemic illness if they invade the bloodstream (termed “bacteremia”). “Septicemia” or “sepsis” (bloodstream infection or “blood poisoning”) occurs if the bacteria multiply in the blood and cause the immune system to respond by activating inflammatory mechanisms. This may result in the development of “systemic inflammatory response syndrome,” or “SIRS.” By definition, SIRS includes tachycardia, tachypnea, fever, and abnormal white blood cell count. When the bacteria involved are S. Typhi or S. Paratyphi, this serious illness is called enteric typhoid, or paratyphoid fever. Symptoms may start gradually and include fever, headache, malaise, lethargy, and abdominal pain. In children, it can present seemingly innocuously as a non-specific fever. The incubation period for S. Typhi is usually 8 to 14 days, but it can range from three to 60 days. For S. Paratyphi infections, the incubation period is similar to that of nontyphoidal Salmonella—one to 10 days.[11]

        Medical treatment is acutely important, though, if the patient becomes severely dehydrated or if the infection spreads from the intestines. Persons with severe diarrhea often require re-hydration, usually with intravenous (IV) fluids. But antibiotics are not necessary or indicated unless the infection spreads from the intestines, at which time the infection can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin. Unfortunately, though, some Salmonella bacteria have become resistant to antibiotics, largely as a result of the use of antibiotics to promote the growth of feed animals. Multidrug-resistant strains are an increasing concern: a multidrug-resistant strain of Salmonella Newport—linked to beef and to soft cheese and travel associated with Mexico—has in recent years spread to all 50 states and caused multiple outbreaks (CDC).[12]

        Complications of Salmonellosis

          Although most people who become ill with salmonellosis recover completely within a week, a subset of patients—particularly infants and young children, adults over 65, pregnant women, and persons with weakened immune systems—go on to develop serious or long-term complications.[13] For these vulnerable groups, what begins as acute gastroenteritis can progress to severe, and occasionally fatal, disease.

          In approximately five percent of nontyphoidal Salmonella infections, the bacteria invade the bloodstream, a condition known as bacteremia. Once in the blood, Salmonella can travel to and establish focal infections at distant sites in the body, including abscesses, septic arthritis, osteomyelitis (infection of the bone), endocarditis (infection of the inner lining of the heart), and meningitis. The bacteria have a particular affinity for damaged or abnormal vascular tissue, so persons with atherosclerosis, aneurysms, or vascular grafts face a heightened risk of life-threatening infection of the blood vessels.[14]

          A small number of persons develop a complication known as reactive arthritis, formerly called Reiter’s syndrome—a term that has now largely fallen into disfavor. Estimates of the proportion of Salmonella patients who develop reactive arthritis vary widely, ranging from roughly two to fifteen percent.[15] Reactive arthritis is characterized by inflammation of the joints—most often the knees, ankles, feet, and heels—and may be accompanied by irritation of the eyes (conjunctivitis or iritis) and pain during urination. It is most common in persons between 15 and 35 years of age. Although symptoms frequently resolve within months, in some patients—especially those who carry the HLA-B27 genetic marker—the condition can persist for years and develop into chronic arthritis or spondyloarthropathy.

          There is also evidence that Salmonella infection increases the long-term risk of chronic digestive disorders, including post-infectious irritable bowel syndrome (IBS), gastroesophageal reflux disease, and inflammatory bowel conditions such as ulcerative colitis.[16]

          Prevention of Salmonella Infection

            Because food contaminated with Salmonella usually looks, smells, and tastes completely normal, prevention depends on safe food handling rather than on detecting spoilage. Public health authorities organize these practices around four basic steps: clean, separate, cook, and chill.[17]

            Thorough handwashing is one of the most effective safeguards. Hands should be washed with soap and running water for at least 20 seconds before, during, and after preparing food; before eating; after using the bathroom; and after handling raw meat, poultry, seafood, or eggs. Kitchen utensils, cutting boards, and countertops should be washed with hot, soapy water after contact with raw foods, and fresh fruits and vegetables should be rinsed under running water before they are eaten or prepared.

            Raw meat, poultry, seafood, and eggs should be kept separate from ready-to-eat foods throughout shopping, storage, and preparation. Using separate cutting boards and keeping the juices of raw animal products away from produce and other foods helps prevent cross-contamination, one of the most common routes of Salmonella transmission in the home.

            Cooking food to a safe internal temperature reliably kills Salmonella, and the only way to verify that temperature is with a food thermometer—color and texture are not reliable indicators. Poultry (including ground chicken and turkey), stuffing, and casseroles should reach 165°F; ground meats and egg dishes should reach 160°F; and whole cuts of beef, pork, veal, and lamb should reach 145°F, followed by a three-minute rest.[18]

            Salmonella multiplies rapidly at temperatures between 40°F and 140°F—the so-called “danger zone.” Refrigerators should be kept at 40°F or below, and perishable foods should never be left at room temperature for more than two hours (or one hour if the surrounding temperature exceeds 90°F). Consumers should also avoid unpasteurized (raw) milk and dairy products, raw or undercooked eggs, and raw or undercooked meat and poultry.

            Finally, many healthy-appearing animals—including reptiles and amphibians such as turtles, snakes, and lizards, as well as backyard poultry—carry Salmonella in their intestinal tracts and shed the bacteria into their surroundings. Hands should always be washed after contact with these animals or their environment, and reptiles and amphibians should not be kept in households with young children or immunocompromised persons.[19] When traveling to regions with lower food and water safety standards, the CDC advises a simple rule: “Boil it, cook it, peel it, or forget it.”

            [1]           Hernandez, A. K. C. Salmonella bongori. Poultry and Avian Diseases. Encyclopedia of Agriculture and Food Systems. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/salmonella-bongori.

            [2]           Boore AL, et al. (2015). Salmonella enterica Infections in the United States and Assessment of Coefficients of Variation: A Novel Approach to Identify Epidemiologic Characteristics of Individual Serotypes, 1996–2011. PloS One. 10(12): e0145416

            [3]           Besser JM. (2018). Salmonella epidemiology: a whirlwind of change. Food Microbiol. 71:55-9.

            [4]           Chiu, C.-H. (2019). Salmonella, Non-Typhoidal Species (S. Choleraesuis, S. Enteritidis, S. Hadar, S. Typhimurium). http://www.antimicrobe.org/b258.asp. 

            [5]           Ohad eGal-Mor, Erin C Boyle, & Guntram A. Grassl. (2014). Same species, different diseases: how and why typhoidal and non-typhoidal Salmonella enterica serovars differ. Frontiers in Microbiology, 5. https://doi.org/10.3389/fmicb.2014.00391

            [6]           Id.

            [7]           National Typhoid and Paratyphoid Fever Surveillance Annual Summary, 2015.” Centers for Disease Control and Prevention, 6 Nov. 2018. Available at: https://www.cdc.gov/typhoid-fever/reports/annual-report-2015.html. 

            [8]           “National Enteric Disease Surveillance: Salmonella Annual Report, 2016.” Centers for Disease Control and Prevention, 28 Feb. 2018. Available at: https://www.cdc.gov/nationalsurveillance/pdfs/2016-Salmonella-report-508.pdf. 

            [9]           “Salmonella.” Centers for Disease Control and Prevention, 24 Jun. 2020. Available at: https://www.cdc.gov/salmonella/. 

            [10]         Id.

            [11]         Miller, S. and Pegues, D. “Salmonella Species, Including Salmonella Typhi” in Mandell, Douglas, and Bennett’s Principles and Practice of Infectious Diseases, Sixth Edition, Chap. 220, pp. 2636-50 (2005).

            [12]         Medalla, F., Gu, W., Mahon, B. E., Judd, M., Folster, J., Griffin, P. M., & Hoekstra, R. M. (2016). Estimated Incidence of Antimicrobial Drug-Resistant Nontyphoidal Salmonella Infections, United States, 2004-2012. Emerging infectious diseases, 23(1), 29–37. https://doi.org/10.3201/eid2301.160771

            [13]         “Symptoms of Salmonella Infection.” Centers for Disease Control and Prevention. Available at https://www.cdc.gov/salmonella/signs-symptoms/index.html.

            [14]         “Salmonella Infection – Symptoms & Causes.” Mayo Clinic. Available at https://www.mayoclinic.org/diseases-conditions/salmonella/symptoms-causes/syc-20355329. See also Chen, P.-L., et al. (2007). Extraintestinal focal infections in adults with nontyphoid Salmonella bacteraemia: predisposing factors and clinical outcome. Journal of Internal Medicine, 261, 91–100.

            [15]         “Clinical Overview of Salmonellosis.” Centers for Disease Control and Prevention. Available at https://www.cdc.gov/salmonella/hcp/clinical-overview/index.html. On the chronicity of reactive arthritis and its association with HLA-B27, see also “Short- and Long-term Effects of Bacterial Gastrointestinal Infections.” Emerging Infectious Diseases, 14(1) (Jan. 2008), available at https://wwwnc.cdc.gov/eid/article/14/1/07-0524_article.

            [16]         “Short- and Long-term Effects of Bacterial Gastrointestinal Infections.” Emerging Infectious Diseases, 14(1) (Jan. 2008). Available at https://wwwnc.cdc.gov/eid/article/14/1/07-0524_article.

            [17]         “Preventing Salmonella Infection.” Centers for Disease Control and Prevention. Available at https://www.cdc.gov/salmonella/prevention/index.html.

            [18]         “Preventing Food Poisoning.” Centers for Disease Control and Prevention. Available at https://www.cdc.gov/food-safety/prevention/index.html; see also “Safe Food Handling,” U.S. Department of Agriculture, Food Safety and Inspection Service, available at https://www.fsis.usda.gov.

            [19]         “Preventing Salmonella Infection.” Centers for Disease Control and Prevention. Available at https://www.cdc.gov/salmonella/prevention/index.html.

            CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA) are collecting different types of data to identify the food source of a multistate outbreak of Salmonella Telelkebir infections.

            Epidemiologic data show that oysters may be contaminated with Salmonella and may be making people sick in this outbreak. CDC and FDA are working to determine the source of these oysters.

            As of December 23, 2025, 64 people infected with the outbreak strain of Salmonella have been reported from 22 states: Illinois 1, Kentucky 1, Maine 1, Missouri 1, North Carolina 1, South Dakota 1, Tennessee 1, Maryland 1, Arizona 3, California 2, Colorado 3, Connecticut 2, Delaware 2, Florida 3, Massachusetts 3, South Carolina 3, Texas 2, Georgia 4, New Jersey 6, Virginia 6, New York 7, Pennsylvania 10.

            Illnesses started on dates ranging from June 21, 2025, to November 28, 2025. Of 44 people with information available, 20 have been hospitalized. No deaths have been reported.

            The true number of sick people in this outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak.

            Public health officials collect many different types of information from sick people, including their age, race, ethnicity, other demographics, and the foods they ate in the week before they got sick. This information provides clues to help investigators identify the source of the outbreak.

            State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 27 people interviewed, 20 (74%) reported eating raw oysters. This percentage was significantly higher than the 1.6% of respondents who reported eating raw oysters in the FoodNet Population Survey—a survey that helps estimate how often people eat various foods linked to diarrheal illness. This difference suggests that people in this outbreak got sick from eating raw oysters.

            Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS).

            WGS showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak may have gotten sick from the same food.

            Based on WGS analysis, bacteria from 59 people’s samples did not predict resistance to any antibiotics. More information is available at the National Antimicrobial Resistance Monitoring System (NARMS) site.

            Raw oysters can be contaminated with germs at any time of year. Cook oysters before eating to reduce your risk of food poisoning.

            The California Department of Public Health (CDPH) is warning consumers and businesses not to eat, serve or sell recalled in-shell eggs distributed by Vega Farms, Inc. Consumers should throw recalled eggs away or return to place of purchase for a refund, and b​usinesses should not sell or serve recalled eggs. 

            CDPH is working with local health departments and the California Department of Food and Agriculture (CDFA) to investigate an outbreak of Salmonella Enteritidis infections linked to the consumption of eggs.  

            As of December 5, 2025, 63 California residents who became ill with the outbreak strain have been reported to CDPH. There have been 13 hospitalizations and no deaths. CDPH is warning people not to eat, serve, or sell the recalled in-shell eggs distributed by Vega Farms, Inc.  

            After identifying the supplier of the suspect eggs, CDPH and CDFA conducted an inspection at Vega Farms, Inc. and collected egg and environmental samples for testing. Multiple samples tested positive for Salmonella. Whole genome sequencing analysis revealed that the Salmonella in at least one sample matched the strain found in sick individuals. Vega Farms eggs were sold to restaurants, grocery stores, co-ops, and in farmers markets in Northern California.

            On December 5, 2025, Vega Farms, Inc. voluntarily recalled Vega Farms brand eggs. CDPH is partnering with local health jurisdictions to ensure recalled products are not available for purchase by consumers. CDPH and CDFA are supporting the firm with guidance and resources to eliminate Salmonella and prevent future outbreaks.

            These are the details about the recalled eggs:​

            • Product description: Brown Eggs
            • Handler Code: 2136
            • Julian Date (3-digit number from 001 to 365 corresponding to the day of the year): 328 and prior
            • Sell-by dates: 12-22-25 and prior
            • Brand name: Vega Farms
            • Package sizes:
              • Consumer packaging: 1-dozen cartons and 30-egg flats
              • Foodservice packaging: 15-dozen cases (contains 6 flats of 30 eggs each)​

            Consumers who become sick after eating the recalled eggs should call their health care provider. Salmonella infection symptoms usually begin six hours to six days after exposure and include diarrh​ea, fever and stomach cramps. Illness typically lasts four to seven days, and most people recover without medical treatment. But for some people, the symptoms may be so severe that treatment or hospitalization is needed. Children younger than 5 years of age, adults 65 and older, and people with weakened immune systems are more likely than others to get very sick. 

            As of October 31, 2025, 11 people infected with the outbreak strain of Salmonella have been reported from 7 states – Florida 2, Kansas 2, Michigan 1, North Carolina 1, New York 1, South Carolina 1, Virginia 3. 

            Illnesses started on dates ranging from May 12, 2025 to September 4, 2025. Of 11 people with information available, 3 have been hospitalized. No deaths have been reported.

            State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 10 people interviewed, 9 (90%) reported eating powdered dietary supplements. Six of these people reported eating Member’s Mark Super Greens Powder. Three people reported other products containing moringa leaf powder.

            Officials in Michigan collected an open container of Member’s Mark Super Greens Powder from an ill person’s home for testing. This sample tested positive for Salmonella. WGS showed that the Salmonella in the supplement powder is closely related to bacteria from sick people.

            Officials in Virginia collected an open container of moringa leaf powder from an ill person’s home for testing. This sample tested positive for Salmonella. WGS showed that the Salmonella in the moringa leaf powder is closely related to bacteria from sick people.

            FDA conducted a traceback investigation based on what ill people reported eating before becoming sick. Traceback records for organic moringa leaf powder collected from the supply chain for all eight points of sale converged at a direct importer of organic moringa leaf powder sourced from Vallon Farm Direct PVT LTD in India. A single lot of organic moringa leaf powder (lot code VFD/ORG/MORP/L/24 with the best by date (BBD) of November 2027) from Vallon Farm Direct of India can explain all illnesses included in the traceback investigation.

            Arkansas 1, California 3, Connecticut 1, Georgia 2, Illinois 1, Minnesota 2, Missouri 3, Texas 1, Washington 1, Wisconsin 1.

            CDC and public health officials in several states are investigating a multistate outbreak of Salmonella infections linked to certain home delivery meals made by Metabolic Meals. Do not eat affected Metabolic Meals products while the investigation is ongoing. As of September 5, 2025, 16 people infected with the outbreak strain of Salmonella have been reported from 10 states. Illnesses started on dates ranging from July 24, 2025 to August 15, 2025. Of the 15 people with information available, 7 have been hospitalized and no deaths have been reported.

            Metabolic Meals home delivery service products:

            Select meals delivered during the week of July 28, 2025

            • Four Cheese Tortellini with Pesto Sauce and Grilled Chicken
              • Lot Code: 25199
              • Best By: 08/07/2025
            • Low Carb Chicken Teriyaki and Vegetables
              • Lot Code: 25202
              • Best By: 08/05/2025
            • Black Garlic & Ranch Chicken Tenders with Roasted Vegetables
              • Lot Code: 25205
              • Best By: 08/08/2025
            • Sliced Top Sirloin with Roasted Peanut Sauce and Summer Vegetables
              • Lot Code: 25203
              • Best By: 08/06/2025
            • Additional meal lot codes include: 25199, 25202, 25203, 25204, 25205

            Sick people in this outbreak reported eating ready-to-eat, home delivery meals made by Metabolic Meals. Investigators are working to determine a specific source of contamination.

            William “Bill” Marler has been a food safety lawyer and advocate since the 1993 Jack-in-the-Box E. coli Outbreak which was chronicled in the book, “Poisoned” and in the recent Emmy Award winning Netflix documentary by the same name. Bill work has been profiled in the New Yorker, “A Bug in the System;” the Seattle Times, “30 years after the deadly E. coli outbreak, A Seattle attorney still fights for food safety;” the Washington Post, “He helped make burgers safer, Now he is fighting food poisoning again;” and several others. 

            Dozens of times a year Bill speaks to industry and government throughout the United States, Canada, Europe, Africa, China and Australia on why it is important to prevent foodborne illnesses.  He is also a frequent commentator on food litigation and food safety on Marler Blog. Bill is also the publisher of Food Safety News.

            Salmonella:  Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Salmonella outbreaks. The Salmonella lawyers of Marler Clark have represented thousands of victims of Salmonella and other foodborne illness outbreaks and have recovered over $900 million for clients.  Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our Salmonella lawyers have litigated Salmonella cases stemming from outbreaks traced to a variety of foods, such as cantaloupe, tomatoes, ground turkey, salami, sprouts, cereal, peanut butter, and food served in restaurants.  The law firm has brought Salmonella lawsuits against such companies as Cargill, ConAgra, Peanut Corporation of America, Sheetz, Taco Bell, Subway and Wal-Mart.  

            If you or a family member became ill with a Salmonella infection, including Reactive Arthritis or Irritable bowel syndrome (IBS), after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark Salmonella attorneys for a free case evaluation.

            Additional Resources:

            As of August 27, 2025, a total of 95 people infected with the outbreak strain of Salmonella have been reported from 14 states. Illnesses started on dates ranging from January 7, 2025, to July 26, 2025. Of the 80 people with information available, 18 have been hospitalized. No deaths have been reported.

            Total Illnesses: 95

            Hospitalizations: 18

            Deaths: 0

            Last Illness Onset: July 26, 2025

            States with Cases: Arizona, California, Florida, Georgia, Hawaii, Iowa, Minnesota, North Carolina, Nebraska, New Mexico, Nevada, New York, Pennsylvania and Washington.

            State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 36 people interviewed, 33 (92%) reported eating eggs. This percentage is significantly higher than the 78% of respondents who reported eating eggs in the FoodNet Population Survey—a survey that helps estimate how often people eat various foods linked to diarrheal illness. This difference suggests that people in this outbreak got sick from eating eggs. 

            State health officials identified illness sub-clusters at four restaurants. An illness sub-cluster is a group of unrelated sick people who all ate at the same location or event, such as a restaurant. Investigating sub-clusters can help identify a food item eaten by all the sick people that could be the source of the outbreak. Eggs were served at the four restaurants with illness sub-clusters.

            Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS). WGS showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak got sick from the same food. 

            Based on WGS analysis, bacteria from 94 people’s samples had predicted resistance to nalidixic acid and nonsusceptibility to ciprofloxacin (NSC); this NSC strain is related to a strain of Salmonella Enteritidis isolated from chicken, eggs, and backyard poultry. Most people with Salmonella illness recover without antibiotics. However, if antibiotics are needed, some illnesses in this outbreak may not be treatable with some commonly recommended antibiotics and may require a different antibiotic choice. More information is available at the National Antimicrobial Resistance Monitoring System (NARMS) site.

            FDA conducted traceback based on where sick people reported shopping or eating eggs and dishes containing eggs during the timeframe of interest. Country Eggs, LLC was identified as a common supplier. On August 27, 2025, Country Eggs, LLC recalled eggs. CDC advises people to not eat recalled eggs and businesses to not sell or serve recalled eggs.

            As of July 16, 11 people infected with the outbreak strain of Salmonella Anatum have been reported from 10 states. Illnesses started on dates ranging from October 22, 2024, to June 24, 2025. Of 9 people with information available, 4 have been hospitalized. No deaths have been reported.

            In May 2025, FDA collected samples of frozen sprouted mat (moth) and moong beans. The product samples tested positive for Salmonella and WGS analysis showed that the Salmonella present in the samples is the strain causing illnesses in this outbreak. This means that people likely got sick from eating sprouted beans.

            On July 16, 2025, Chetak LLC Group recalled Deep brand frozen sprouted moong beans and frozen sprouted moth (mat) beans. 

            • Deep brand Sprouted Mat (Moth) in 16-oz. packages with the following codes printed on the back side of the bag:
              • Lot code: IN 24330, 25072, 25108, 24353, 25171, 24297, 25058, 25078, 24291, 25107, 24354 AND 24292
            • Deep brand Sprouted Moong in 16-oz. packages with the following codes printed on the back side of the bag:
              • Lot code: IN 24330, 25072, 25108, 24353, 25171, 24297, 25058, 25078, 24291, 25107, 24354 AND 24292

            See recall notice for more information.

            As of May 19, 2025, a total of 26 people infected with the outbreak strain of Salmonella have been reported from 15 states. Seven sick people reported taking a cruise during the seven days prior to becoming sick, all departing from locations in Florida. Sick people were aboard 5 different cruise ships that departed the United States between March 30 and April 12. Illnesses started on dates ranging from April 2, 2025, to April 28, 2025. Of 23 people with information available, 9 have been hospitalized and no deaths have been reported.

            State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 13 people interviewed so far, 11 (85%) reported eating cucumbers. This percentage was significantly higher than the 50% of respondents who reported eating cucumbers in the FoodNet Population Survey—a survey that helps estimate how often people eat various foods linked to diarrheal illness. This difference suggests that people in this outbreak got sick from eating cucumbers. Sick people on cruise ships reported eating cucumbers while on board. Three people traveled on the same ship.

            Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS). WGS showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.

            People reported buying and eating cucumbers from a variety of locations including grocery stores, restaurants, hospitals and on cruise ships. FDA’s traceback investigation identified Bedner Growers Inc. as the common grower of cucumbers in this outbreak.

            FDA conducted an inspection at Bedner Farms Inc. in April 2025 as a follow up to a previous outbreak. During their inspection, environmental samples were collected. An environmental sample was identified as the outbreak strain of Salmonella. CDC and FDA are concerned that contaminated cucumbers may still be within shelf life based on the timing of illnesses in this outbreak.

            WGS analysis of 25 people’s samples did not predict resistance to any antibiotics. One person’s sample predicted resistance to trimethoprim. More information is available at the National Antimicrobial Resistance Monitoring System (NARMS) site. Most people with Salmonella illness recover without antibiotics. However, if antibiotics are needed, this resistance is unlikely to affect the choice of antibiotic used to treat most people.
            Public health actions

            CDC advises businesses to not sell or serve whole cucumbers grown by Bedner Growers Inc. and distributed by Fresh Start Produce Inc. between April 29, 2025 to May 19, 2025 while the investigation is ongoing. If you have any whole cucumbers in your home and can’t tell where they are from, throw them out.

            The FDA and CDC, in collaboration with state, local, and international partners, are investigating illnesses in a multistate outbreak of Salmonella Enteritidis infections linked to Sweet Cream-brand mini pastries manufactured in Italy and exported into the United States by Importations Piu Che Dolci Inc. of Quebec, Canada.

            On January 21, 2025, FDA was notified about an outbreak of Salmonella in the United States, which is the same strain investigated in Canada. Canadian Food Inspection Agency (CFIA) informed FDA that their investigation linked their outbreak to Sweet Cream-brand mini pastries, and Importations Piu Che Dolci Inc. initiated a recall of all Sweet Cream-brand mini pastry products with best by dates from 2025/06/17 through 2025/11/15 (June 17- November 15, 2025).

            The recalled products were imported by two distributors in the U.S. who were contacted about the recall. One distributor had no product on hand, and the second distributor quarantined all product on hand and informed all of their downstream customers of the recall. As part of this investigation, FDA conducted traceback for one of the U.S. cases and identified that they were served recalled Sweet Cream-brand mini pastries at a restaurant prior to becoming sick. The restaurant received the pastries from one of the U.S. distributors.

            The FDA reports as of January 29, 2025, a total of 18 people infected with the outbreak strain of Salmonella have been reported from seven states – California, Illinois, Massachusetts North Carolina, New Jersey, New York, and Pennsylvania. Of the 18 people for whom information is available, one person has been hospitalized. No deaths have been reported. Of the 5 people interviewed, 3 (60%) reported eating pastries.

            In Canada there are 69 ill in the following provinces: British Columbia (4), Alberta (3) , Ontario (24), Quebec (37)  and New Brunswick (1). Twenty-two have been hospitalized.

            Food service customers who received the recalled product have been contacted directly. FDA is continuing to work with Importations Piu Che Dolci Inc. and their U.S. customers to determine the distribution of this product and if additional downstream recalls are necessary. The recalled product should no longer be available for sale, and there does not appear to be a continued public health risk for consumers.