Understanding What Egg Brands Are Not to Eat? A Guide to Food Safety

According to the Centers for Disease Control and Prevention (CDC), Salmonella bacteria cause an estimated 1 million foodborne illnesses annually in the U.S., with eggs being a common source. Knowing what egg brands are not to eat? is therefore a critical step in ensuring a healthy and safe nutrition diet for you and your family.

Quick Summary

Several egg brands have faced recalls recently due to Salmonella contamination, with instances involving August Egg Company and Black Sheep Egg Company. Consumers can navigate these risks by checking FDA alerts, verifying product information, and understanding the food safety and handling practices behind egg production.

Key Points

• Check Official Recall Lists: The most critical step is to check the latest FDA and CFIA recall websites for specific brand alerts and product codes.

• Inspect Eggs Carefully Before Purchase: Always open the carton and ensure no eggs are cracked or damaged, as this is a primary entry point for bacteria.

• Prioritize Certifications for Safety: While not foolproof, labels like 'USDA Organic' and 'Certified Humane' often involve more rigorous safety standards, including biosecurity and inspections.

• Master Safe Handling at Home: Proper refrigeration, avoiding washing eggs, and cooking eggs thoroughly until yolks are firm are essential habits.

• Be Aware of Contamination Sources: Understand that Salmonella and other contaminants can enter eggs at the farm level, making brand-specific recalls necessary.

• Consider Pasteurized Eggs for Raw Use: For recipes calling for raw or lightly cooked eggs, using pasteurized eggs is the safest option to mitigate Salmonella risks.

Navigating the Volatile World of Egg Recalls

Staying informed about food safety is crucial for a healthy diet, and few grocery staples are as susceptible to large-scale recalls as eggs. These issues often arise from bacterial contamination, like Salmonella, which can lead to serious foodborne illness. While no single brand is permanently on a 'do not eat' list, specific brands and products are temporarily flagged during recall events. The most reliable way to stay current is by monitoring alerts from the U.S. Food and Drug Administration (FDA) and the Canadian Food Inspection Agency (CFIA).

For example, recent food safety incidents show how widespread recalls can be. In 2025, the FDA announced an investigation into a multistate Salmonella outbreak linked to products from August Egg Company in California. This recall encompassed eggs sold under multiple brand names, including O Organics, Marketside, and Simple Truth. Similarly, in late 2024, Milo's Poultry Farms of Wisconsin and brands like Tony's Fresh Market were part of a high-risk Salmonella recall that impacted several states. Most recently, in October 2025, Black Sheep Egg Company recalled eggs in Arkansas and Missouri over Salmonella fears discovered during a processing site inspection.

Why Do Egg Recalls Happen?

The primary reasons for egg recalls are rooted in contamination risks that can occur at various stages of production and handling.

• Bacterial Contamination: The most common culprit is Salmonella, specifically Salmonella Enteritidis. This bacterium can infect a hen's ovaries and contaminate the egg before the shell is even formed. It can also enter through the porous shell after the egg is laid, especially if proper washing and sanitation procedures are not followed. Contamination can also spread through fecal matter in hen houses.
• Pesticide and Chemical Contamination: Less frequent but highly impactful, recalls can also be triggered by unauthorized chemical use. The 2017 Fipronil scandal in Europe, for example, saw millions of eggs pulled from shelves after a pesticide, illegal for use on food animals, was used on poultry farms. Ingesting high levels of fipronil can be harmful to humans.
• Improper Handling and Storage: Improper refrigeration is a significant factor. A cold egg left at room temperature can cause condensation on the shell, which can facilitate bacteria moving from the shell's surface to the inside. Federal law in the U.S. mandates that shell eggs must be kept at or below 45°F.

How to Identify and Avoid Recalled Eggs

Consumers can significantly reduce their risk by following a few simple steps:

1. Check for Recall Alerts: Regularly visit the FDA and USDA recall websites or subscribe to their email alerts. These notifications provide critical information, including brand names, product codes, and affected dates.
2. Inspect the Carton: Before buying, open the carton and check for any cracks. Bacteria can easily enter through a cracked shell. Also, avoid purchasing eggs from unrefrigerated displays.
3. Read the Labels: Look for the plant number (P-number) and the pack date (Julian date) on the carton. These numbers are often specified in recall notices. The Julian date (001-365) tells you the day the eggs were packed.

Comparison of Egg Labels and Certifications

Label/Certification	Standard of Living	Common Safety Implication	Nutritional Difference	Best For Consumers Who Prioritize...
Conventional/Regular	Hens typically housed in cages.	Adherence to USDA/FDA Egg Safety Rules, including sanitation and refrigeration.	None inherent, depends on feed.	Affordability.
Cage-Free	Hens are uncaged inside barns or large facilities.	Same federal regulations as conventional eggs. No guarantee of outdoor access.	None inherent, depends on feed.	Animal welfare (uncaged) and affordability.
Free-Range	Hens have outdoor access, though the amount and quality can vary.	Increased risk of exposure to outdoor contaminants (e.g., wildlife).	Can have higher Omega-3s and Vitamin E due to foraging diet.	Access to outdoor space for hens.
Pasture-Raised	Hens spend significant time outdoors on pasture.	Same as Free-Range, but higher likelihood of richer nutrient profile.	Higher Omega-3s, Vitamin E, and Beta-Carotene often observed.	Optimal hen welfare and potential nutrient benefits.
USDA Organic	Requires 100% organic feed, outdoor access, and no antibiotics.	High standard of biosecurity and controlled environment, reducing risk.	Organic feed ensures no pesticides or synthetic fertilizers are used.	Minimal chemical exposure and humane treatment.
Certified Humane	Verified by a third party for space requirements and proper care.	Ensures proper handling and treatment, contributing to overall safety.	None inherent, depends on feed.	Verified humane treatment.
Pasteurized	None specific, process is key.	Heated to destroy Salmonella; considered safest for raw-egg preparations.	None inherent.	Highest food safety for raw consumption.

Safe Egg Handling Practices

Beyond brand selection, practicing safe handling and storage at home is the most effective way to prevent foodborne illness.

• Refrigerate Promptly: Always put eggs in the refrigerator as soon as you get home. Store them in their original carton, not the door, where temperatures can fluctuate.
• Do Not Wash Eggs: Commercial eggs are washed and sanitized before packaging. Washing them again at home can actually push bacteria through the porous shell.
• Cook Thoroughly: Cook eggs until both the yolk and white are firm. Avoid eating raw or undercooked eggs, especially for young children, the elderly, or those with compromised immune systems.
• Cleanliness: Always wash your hands, utensils, and surfaces with hot, soapy water after handling raw eggs.

In conclusion, while recalls can affect even reputable brands, being an informed consumer is the best defense. The key is to check for current recalls, understand what various certifications mean for your values, and, most importantly, practice rigorous food safety habits at home. This proactive approach ensures you can continue to enjoy eggs, a nutritious and versatile food, with peace of mind. For the latest recall information, visit the FDA's safety alerts page.

Frequently Asked Questions

How do I check for current egg recalls in my area?

You can find the latest egg recalls by checking the official websites of food safety agencies like the U.S. Food and Drug Administration (FDA) and the Canadian Food Inspection Agency (CFIA). You should also look for news alerts from reliable sources like the CDC.

What is Salmonella and why is it a concern with eggs?

Salmonella is a bacteria that can cause foodborne illness, with symptoms including diarrhea, fever, and abdominal cramps. It can contaminate an egg inside the hen before the shell is formed, or enter through the shell's pores from the outside.

Can I tell if an egg is contaminated with Salmonella by looking at it?

No, you cannot. Contaminated eggs may look, smell, and taste perfectly normal. The only way to ensure safety is to purchase eggs that have not been recalled and to cook them thoroughly.

Is it safe to eat raw eggs from a non-recalled brand?

The FDA and other health organizations recommend against eating raw or undercooked eggs due to the risk of Salmonella, even if they are not part of an active recall. Pasteurization is a process that can make eggs safer for raw consumption.

What is the best way to store eggs to prevent contamination?

Store eggs in their original carton in the coldest part of your refrigerator, not in the door, where temperatures fluctuate. Keep them below 45°F to inhibit bacterial growth.

What should I do if I have recalled eggs in my possession?

If you have recalled eggs, do not eat them. Throw them away or return them to the place of purchase for a refund. Clean any surfaces that the recalled eggs may have touched with hot, soapy water.

Do labels like 'cage-free' or 'organic' guarantee my eggs are safer?

Labels like 'cage-free' and 'organic' refer to hen living conditions and feed, not necessarily a higher level of safety. While many farms with these certifications have stringent standards, they are still subject to recalls, so checking alerts is always necessary.