In late September 2025, the U.S. Food and Drug Administration (FDA) issued a warning and voluntary recall of eggs produced by the Black Sheep Egg Company, a farm based in Arkansas, due to contamination with Salmonella bacteria. This recall marks the third Salmonella-related egg recall in the United States in 2025, highlighting ongoing concerns over food safety and the risks posed by bacterial contamination in the egg supply. The recalled eggs were sold in 12- and 18-count cartons with “best by” dates ranging from August 22 through October 31, 2025. The recall also extended to eggs distributed to other companies, including Kenz Henz, a distributor based in Santa Fe, Texas, which carried out its own recall on October 16 after receiving eggs from Black Sheep. These contaminated eggs were sold in various stores across Houston, Texas, and potentially repackaged and distributed in Arkansas and Missouri as well.
Black Sheep Egg Company responded publicly to the situation, emphasizing on its Facebook page that all remaining eggs in its inventory had tested negative for Salmonella and showed no signs of contamination. The company stated that the recall was made out of an abundance of caution and a commitment to consumer safety, underscoring its dedication to providing safe, high-quality products. Despite these assurances, the FDA’s inspection of Black Sheep’s egg-processing facility, which began on September 29, found significant contamination, with 40 environmental samples testing positive for Salmonella bacteria. This discovery prompted the recall to prevent potential illness.
Salmonella is a genus of bacteria known to cause foodborne illness in humans. It is commonly found in the intestines, skin, and fur of animals such as chickens and cows, and it spreads primarily through fecal contamination. Contamination often happens when surfaces or food items are not properly cleaned or handled under unsanitary conditions. Eggs and poultry are frequent sources of Salmonella outbreaks, especially when animals are raised in crowded or unsanitary environments. However, Salmonella outbreaks are not limited to animal products; they have also been linked to foods like peanut butter, raw pork and beef, cucumbers, and even raw flour used in items like cookie dough. Additionally, pets and backyard animals such as birds, hedgehogs, turtles, guinea pigs, and bearded dragons can carry and transmit Salmonella to humans.
Salmonella infection, or salmonellosis, commonly results in symptoms such as stomach cramps, diarrhea, vomiting, and fever. These symptoms typically appear between eight and 72 hours after exposure to the bacteria and last for about four to seven days. While most healthy individuals recover without specific medical treatment, certain groups are more vulnerable, including young children under the age of five, older adults, and people with weakened immune systems. For these populations, infection can pose a serious health risk, sometimes requiring medical intervention.
Given the health risks associated with Salmonella, the FDA strongly advises consumers not to eat, sell, or serve any eggs included in the recall. The agency also recommends thoroughly cleaning and sanitizing any surfaces, utensils, or containers that may have come into contact with the recalled eggs to prevent cross-contamination. Consumers who have these eggs in their possession are urged to dispose of them safely or return them to the place of purchase. The FDA’s clear guidance is “when in doubt, throw it out” to avoid any chance of infection.
Proper handling and cooking of eggs are crucial steps in preventing Salmonella infection. The FDA emphasizes that eggs should always be cooked thoroughly until both the yolks and whites are firm, reaching an internal temperature of 160 degrees Fahrenheit (71.1 degrees Celsius). Eating raw or undercooked eggs, especially for individuals with compromised immune systems, increases the risk of illness. In addition to cooking eggs properly, it is important to wash hands, cooking tools, and food preparation surfaces thoroughly with hot, soapy water before and after handling raw eggs or foods containing eggs.
If someone experiences symptoms consistent with Salmonella infection after consuming eggs, they should contact a healthcare professional. While most people recover within a few days, medical attention is warranted if diarrhea persists for more than two days or if a high fever above 102 degrees Fahrenheit (39 degrees Celsius) develops. There is no specific medication for salmonellosis, but staying hydrated is essential to support recovery and prevent complications.
This recent recall adds to an ongoing pattern of Salmonella outbreaks linked to eggs in 2025. Earlier in the year, a