Current Salmonella Outbreaks and Recalls (2026)
Updated: Aug 24
Current Salmonella Outbreaks and Recalls (2026)
Last Updated 8/22/2026
I keep hearing in the news about people getting sick from Salmonella. Salmonella is a bacterium normally carried in the intestines of birds and reptiles and sometimes in mammals. But it is not normally carried in human intestines. When people get Salmonella in their intestines, they get sick.
The following discusses current Salmonella outbreaks and recalls (2026): the background, where we are seeing it, prevention, recalls, symptoms, treatment, and care.
Salmonella contamination is not new to the US. Every year, the CDC reports several Salmonella outbreaks. But this year is different: Not only are these outbreaks growing unusually large, but more variants of these "serotypes" are infecting more types of foods and animals, like chickens, eggshells, jalapeños, moringa supplements, and turtles (not unusual, except it is a different serotype). They call these "clusters". Normally there are 2-3 "clusters," but this year, there have been at least twelve of these clusters, many of which are unrelated serotypes. They are just springing up in different places and have no relationship with one another. And they have NOT come from a shared source. Each of these serotypes behaves differently. For example, some may cause different symptoms, some may cause more severe symptoms, some are more transmissible than others, and some are even resistant to the typical antibiotic treatments we usually use to treat it!
Why Are Salmonella Outbreaks Occurring More Frequently?
There are many possible reasons these outbreaks are becoming more commonly recognized. Including the following:
Longer, more complex supply chains give Salmonella more chances to spread as food moves from farms to processors and stores.
Improved surveillance tools — especially whole‑genome sequencing — now detect tiny clusters, separate unrelated outbreaks, identify new serotypes, and track antibiotic‑resistance genes.
Reduced capacity to use those tools due to staffing shortages, administrative changes, and limited environmental sampling, slowing investigations even though the technology is stronger.
Local environmental contamination, including issues with water quality, soil contamination, or runoff, may contribute to some clusters.
Upstream contamination in large hatcheries, which ship chicks and ducklings nationwide. CDC has linked this year’s strains to five hatcheries, but does not name them — a long‑standing practice when multiple hatcheries are involved, and live animals cannot be recalled.
High‑density animal agriculture, especially large poultry hatcheries, allows multiple Salmonella serotypes to circulate at once.
Water‑quality fluctuations, including contaminated irrigation water, can introduce Salmonella into produce fields and processing environments.
Wildlife shifting into new areas brings new strains into farms and gardens.
Reptile activity, especially in warm seasons, increases Salmonella shedding from turtles and lizards.
Stressed poultry shed higher levels of Salmonella, amplifying contamination in hatcheries and backyard flocks.
Environmental pressures accelerate Salmonella evolution, increasing diversity, plasmid exchange, and antibiotic resistance.
Warmer temperatures and higher humidity create ideal conditions for Salmonella to multiply, survive longer, and spread more easily across soil, water, produce, animals, and the environment.
How Does Salmonella Contaminate Products and Environments?
Salmonella typically comes from feces (poop) and environmental sources such as contaminated groundwater, soil, livestock or bird droppings, or contaminated hands during harvesting or processing. Fresh produce, poultry, eggs, supplements, and even small turtles can become contaminated anywhere along the farm‑to‑table chain.
Where Salmonella Is Turning Up: Products Linked to Recent Outbreaks
This year’s Salmonella activity spans several distinct and unrelated clusters, with the most substantial activity linked to backyard poultry and eggshell contamination. A notable multi‑state jalapeño outbreak sits in the middle of this picture — important enough to matter to consumers, but not on the same scale as the poultry‑associated cases. Additional, smaller clusters have also been identified involving a moringa supplement and pet turtles, showing just how many different sources are contributing to this year’s Salmonella reports.
Currently, the CDC is managing:
8 backyard‑poultry outbreaks (5-7 unnamed hatcheries)
a shell‑egg outbreak
a jalapeño outbreak
a moringa supplement outbreak
a turtle outbreak (more cases and different serotypes)
Where Are These Outbreaks?
Jalapeños
Summary: A multistate Salmonella outbreak linked to contaminated jalapeños grown in Sinaloa, Mexico, and distributed in the U.S. by Coast Citrus Distributors. Illnesses are associated with peppers served at Mexican‑style restaurants, including Chipotle and QDOBA, and with jalapeño‑containing retail products.
Exposure Sources:
Fresh jalapeños served at restaurants.
Retail products containing contaminated jalapeños
Taylor Farms salsas and guacamoles (recalled)
Distribution through major retailers and food‑service suppliers
Affected States (27): Arizona, California, Colorado, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maryland, Michigan, Minnesota, Missouri, Nebraska, Nevada, New Mexico, New York, North Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, Tennessee, Texas, Wisconsin.
Backyard Poultry
Summary: A widespread Salmonella outbreak linked to handling live poultry, not eating cooked chicken. Birds can carry Salmonella without appearing sick.
Exposure Sources:
Handling chickens, ducks (especially Pekin ducks), turkeys, geese, guinea fowl
Contact with contaminated feed, soil, water, wild birds, rodents
Chicks and ducklings shipped from large hatcheries to feed stores nationwide.
Live animals cannot be recalled; sales continue during outbreaks.
Affected States (44): All U.S. states and Puerto Rico except Alaska, Hawaii, Delaware, Vermont, and Rhode Island.
Eggshells
Summary: Salmonella illnesses linked to contaminated eggshells sold in grocery and retail stores. Illnesses traced back to Nov 21, 2025; traceback began June 2026.
How Eggs Become Contaminated:
Environmental contamination (barns, equipment, surfaces)
Contamination from handlers
Moist conditions allowing bacteria through porous shells
Infected ovaries contaminating the inside of the egg before the shell forms.
Recall Details:
Midwest Poultry Services L.P. recalled 1,589,577 dozen eggs (≈19 million)
White shell + brown cage‑free eggs
Carton sizes: 6, 12, 18, 24, 30, 36, 60
Produced: June 6 → July 3, 2026
Sell‑by: July 20 → August 17, 2026
Recalled only in Texas, Oklahoma, Louisiana (original distribution states)
Affected States (17): Texas, Oklahoma, Louisiana, Arkansas, Mississippi, New Mexico, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Missouri, Nebraska, Ohio, South Carolina, Tennessee.
Moringa Supplements
Summary: Salmonella contamination traced to dried moringa botanical material exported from a manufacturing plant in India and packaged by multiple U.S. supplement companies.
MOGO Brand (34 illnesses)
Where Purchased:
Amazon
Direct website orders
Small supplement e‑commerce sites
Recalled Lots:
Lot 15525AA – EXP 06/2027
Lot 00926AA – EXP 01/2028
Rosabella Brand (10 illnesses)
Where Purchased:
Local herbal shops
Ethnic grocery stores
Small supplement retailers
Some online sellers
Recalled Lots:
Dozens of SKUs ending in ‑1 or ‑2
Expiration dates 03/2027 → 07/2027
Nationwide distribution via website, TikTok Shop, and unauthorized sellers
Affected States: Illnesses occurred across multiple states due to both national online distribution and widespread in‑store availability.
Small Pet Turtles
Summary: Salmonella infections primarily affect young children who handle small pet turtles. Turtles naturally carry Salmonella in their intestinal flora and shed it into tank water and onto surfaces.
How Contamination Happens:
Salmonella is part of turtles’ normal intestinal flora.
Turtles can acquire additional strains from tank water, other reptiles, or parent turtles.
Turtles shed Salmonella even when clean and healthy.
Children are at highest risk due to hand‑to‑mouth behaviors.
Why Outbreaks Continue:
Sale of turtles under 4 inches is illegal, but they are still sold through:
flea markets
roadside stands
informal vendors
online marketplaces
Live animals cannot be recalled.
No regulatory mechanism exists to remove turtles during outbreaks.
Affected States: Illnesses occur nationwide, concentrated in households with small pet turtles or unregulated sellers.
Multiple Salmonella outbreaks are occurring simultaneously, each linked to a different source and affecting people in different parts of the country. Many illnesses are never reported because people often assume they have a common gastrointestinal illness and do not seek medical care. Known cases are estimated as follows.
Current Salmonella Outbreaks and Recalls (2026)-
How Many People Have Been Affected by Salmonella in 2026? (These will change from source to source and day to day)
Jalapeño-related cases of Salmonella:
The jalapeño‑linked Salmonella outbreak currently stands at 345 reported illnesses, 36 hospitalizations, and 0 deaths. August 14, 2026 (1)
Backyard birds Salmonella Outbreak-
The newest backyard‑poultry Salmonella numbers are 814 illnesses, 201 hospitalizations, and one death — from the CDC’s July 27, 2026 update. No newer data has been published, and this has been rapidly escalating. The CDC reporting tends to lag behind the local health departments' reporting. For more up-to-date information for your state, you can check your local public health department.
The Eggshell Salmonella Outbreak-
98 Illnesses: 98; 26 Hospitalizations; no reported deaths
Moringa-Related Salmonella Cases-
Turtle-Related Salmonella Cases:
8 illnesses. 3 hospitalizations and 0 deaths.
Lowering Your Risk of Salmonella Without Giving Up the Foods You Like to Eat
If you want to be totally safe, the first step is to avoid the potentially contaminated foods and supplements mentioned above. But let's get real. Who wants to avoid eggs and chicken? Here are some tips:
1. Washing & Safe Handling
Wash hands with soap and warm water for 20 seconds after handling raw poultry, eggs, produce, supplements, or reptiles.
Clean counters, sinks, knives, and cutting boards with an EPA‑registered disinfectant (i..e., Lysol disinfectants, Clorox disinfectants, and others)
Keep raw poultry and eggs away from fresh produce like jalapeños.
Never rinse raw chicken — it spreads bacteria around the kitchen.
After touching small turtles (recommended: just don't) or their tank water, wash hands immediately.
2. Cooking Temperatures That Kill Salmonella
Poultry: Cook to 165°F (74°C) using a food thermometer.
Eggs: Cook until yolks and whites are firm (boiled eggs: 10 to 12 minutes); use pasteurized eggs for recipes calling for raw or runny eggs.
A reminder that many foods are prepared from raw eggs, so be alert for these: raw batter, homemade mayo or aioli, smoothies with raw eggs.
Jalapeños: Cooking kills Salmonella, but recalled peppers must be discarded because contamination spreads during handling.
Moringa supplements: Cooking doesn’t apply — rely on recalls and reputable brands.
3. Produce Safety (Jalapeños, Peppers, Herbs)
Rinse whole peppers under running water before cutting.
Use separate cutting boards for produce and raw meat.
If produce is part of a recall, do not wash or cook it — throw it away.
4. Supplement Safety (Moringa, Herbal Powders)
Choose brands with lot numbers, third‑party testing, and transparent sourcing.
Check FDA recall lists for contaminated supplements.
Store powders in sealed, dry containers.
5. Turtle & Reptile Safety (Recommendation: Don't Get These)
Assume all reptiles carry Salmonella.
Keep turtles out of kitchens and food‑prep areas.
Clean tanks and accessories outdoors or in a utility sink.
Children under 5 should not handle turtles.
6. Check Recalls Regularly
Monitor CDC, FDA, and USDA FSIS recall pages during active outbreaks.
Discard recalled foods and disinfect any surfaces they touched.
Sign up for email alerts if you want automatic updates.
Note: Small Market Safety: Small markets aren’t automatically safer for Salmonella. Poultry and eggs usually come from the same large suppliers used by big grocery chains, so the risk is similar. Produce is different: small markets that buy directly from local farms may have shorter supply chains and less handling, which can reduce contamination points. While I love smaller markets, safety depends on how food is sourced, handled, and the environment in which it’s grown rather than the size of the store.
What to Do if You Think You Have Been Exposed to Salmonella
When you touch something that has been in contact with Salmonella, like the bird coops, bird bedding, your clothing, your cigarette, or even your counter or sink, and you inadvertently touch your mouth (most common route), your nose, or your eyes, you can transfer Salmonella to yourself via passages leading to the GI tract - and all of those passages inevitably do.
Here are steps to take if you believe you may have been exposed through handling contaminated poultry, eggs, turtles, or jalapeños:
Wash hands thoroughly with soap and warm water for 20 seconds after handling birds or contaminated items.
Disinfect all surfaces the bird touched using an EPA‑registered disinfectant.
Avoid touching your mouth, eyes, or nose until after washing your hands.
Change or launder clothing that came into contact with the bird.
Keep animal care supplies separate from food‑prep areas and utensils.
Clean counters, sinks, and high‑touch surfaces before preparing food.
Monitor for symptoms—diarrhea, fever, stomach cramps. If you do develop symptoms that don’t start improving after a couple of days— or if you’re in a higher‑risk group like young children, older adults, pregnant people, or anyone with a weakened immune system — it is recommended that you contact a healthcare provider (see home care guidance below).
Symptoms of Salmonella Infection
Symptoms usually appear 6 hours to 6 days after exposure and most often involve the intestinal tract.
Most people experience:
Chills, Fever (over 102°F)
Watery diarrhea (may contain blood or mucus)(no longer than 2 days)
Stomach cramps (often severe)
Nausea
Vomiting (no longer than 2 days)
Headache
Loss of appetite
Signs of dehydration (dizziness or feeling faint, dry lips and mouth, decreased or no urination, very dark urine or rapid heart rate) may also occur, especially if diarrhea or vomiting is severe or prolonged.
While symptoms usually begin to improve in 7 hours, they typically last 4–7 days (sometimes diarrhea persists longer)
Otherwise, persistent symptoms beyond 48–72 hours warrant evaluation. Seek medical care right away if symptoms are severe or persistent, if you see more than a small streak of blood in the stool or vomitus, if you are unable to keep down fluids, if signs of dehydration occur. Or if you are at a higher risk for complications
Who is at highest risk of getting very sick? Older adults, young children and babies, pregnant people, immunocompromised, among others)
Home Care for Salmonella Symptoms
Consider these self-care approaches for managing gastrointestinal symptoms associated with Salmonella infection:
Hydration: Sip fluids regularly to replace losses from diarrhea or vomiting.
Electrolytes: Oral rehydration solutions can help maintain balance during GI illness.
Rest: Allow your body time to recover and avoid strenuous activity.
Diet adjustments: Start with bland foods (like bananas, rice, toast) as your stomach settles.
Fever comfort measures: Light clothing, cool compresses, and staying hydrated may help you feel more comfortable.
Try to avoid anti‑diarrheal medicines unless advised or if symptoms are causing significant problems, such as skin breakdown or interfering with important daily functioning. These medicines can sometimes worsen bacterial gastrointestinal infections. Diarrhea is one of the body’s ways of clearing harmful bacteria from your intestine, so slowing it too much may prolong your illness.
Monitor symptoms: Pay attention to worsening dehydration, persistent fever, or increasing abdominal pain.
For more general guidance on caring for gastrointestinal symptoms, see our GI Care page.
Note: Home care is appropriate only if symptoms remain mild. If you’re becoming very ill, symptoms are worsening, or you’re unsure whether it’s still safe to stay home, checking in with a healthcare professional is important — especially for children, older adults, pregnant people, or anyone with weakened immunity.
What your healthcare provider can do
Make sure your symptoms are stable: A provider can assess whether your illness is staying mild or showing signs of worsening.
Get a stool sample to confirm Salmonella: Many conditions can cause diarrhea, so testing helps identify the cause when appropriate.
Check labs to assess hydration and electrolytes, and in some cases, more serious complications: Blood tests can evaluate sodium, potassium, kidney function, overall hydration status, and - when needed - more serious complications.
Give you a prescription to help your symptoms, to help with nausea, vomiting and/or cramping, and diarrhea (if necessary)
Assess for significant dehydration: A provider can check for signs like low blood pressure, dry mucous membranes, rapid heart rate, or dizziness.
Recommend or refer you for IV fluids if necessary: If dehydration is more severe, IV fluids may be needed to stabilize hydration.
Evaluate for complications: They can assess abdominal pain, persistent fever, or symptoms that suggest the illness is progressing.
Determine whether antibiotics are appropriate: In certain situations, a provider may prescribe an antibiotic if testing or clinical evaluation suggests Salmonella infection.
Decide if a higher level of care is needed: If symptoms are severe or worsening, a provider can determine whether additional evaluation or treatment is appropriate.
Can give you a work excuse.
Q&A
Can Salmonella spread from person-to- person?
Yes, but it doesn’t spread through casual contact. Salmonella can pass from one person to another when microscopic fecal bacteria get on hands, surfaces (including restroom faucets), or food and then reach someone’s mouth. Good handwashing and careful bathroom hygiene help prevent this type of spread.
Can my chickens get salmonella from our neighbor's chickens?
The strains circulating in humans right now do not actually "jump" into backyard flocks like a respiratory illness. But they can get it from environmental transmission like contaminated feces in the environment, so the bacteria can move between properties when wild birds, rodents, insects, shared equipment, or even runoff carry microscopic contamination from one coop to another. This is environmental transmission rather than direct chicken‑to‑chicken spread, and good hygiene, pest control, and keeping feed and water protected can help reduce the risk.
