Salmonella Detected in Eggs from Poultry Flock in Windsor County

Officials and farm owners act to protect public health with recall and prevention actions

September 11, 2026 | Montpelier, VT - The Vermont Agency of Agriculture, Food and Markets (VAAFM) and the Vermont Department of Health (VDH) have detected Salmonella Enteritidisin eggs and environmental samples at a farm in Windsor County. The eggs from this farm are sold at various farmers markets locally and at other retail establishments in the area. Upon confirmation of the Salmonella strain in lab test results received yesterday, the farm has voluntarily agreed to recall all eggs associated with this incident.

Leaping Bear Farm of Reading has agreed to recall all eggs with cartons dated between June 1, 2026 and September 5, 2026. If you currently have eggs related to this incident, they should be thrown in the garbage for disposal in a landfill. Do not discard them into your compost pile. 1800 hens have been impacted by this event. According to VDH,14 cases of salmonella illnesses in Vermont have been linked to the strain identified in the eggs. Other states also have genetically linked cases.

The owners of Leaping Bear Farm agreed not to sell or distribute any chicken eggs until such time that VAAFM determines that the Salmonella Enteritidis strain in the eggs is no longer a public health threat. The Agency thanks the farm owners for their support and concern in protecting public health.

What should people do?

If you currently have eggs from Leaping Bear Farm labeled between June 1, 2026 and September 5, 2026, do not eat them. Discard them in the trash.

• Do not compost affected eggs. Wash items and surfaces that may have touched affected eggs (including the refrigerator) using hot soapy water or a dishwasher.

When to call your doctor: People with Salmonella infections can develop diarrhea, fever, and stomach cramps. Symptoms usually begin six hours to six days after infection and typically last four to seven days. Most people recover without treatment. Contact a healthcare provider if you have these severe symptoms:

• Diarrhea or vomiting lasting more than 2 days
• Bloody poop (including diarrhea) or pee
• A fever higher than 102°F
• Signs of dehydration: little or no peeing, having very dark pee, being very thirsty, having a dry mouth or throat, feeling dizzy or lightheaded, and crying without tears
• Long-term complications: diarrhea lasting months, infection that spreads to other parts of the body, reactive arthritis

Young children, adults 65 and older, and people with weakened immune systems are more likely to develop serious illness from Salmonella.

Everyone should follow routine safety precautions to prevent Salmonella and other food-borne illnesses:

• Wash your hands, kitchen tools, and produce often. Wash hands, utensils, and surfaces with hot, soapy water before and after handling raw eggs, meat, poultry, and seafood.
• Keep raw eggs, meat, poultry, and seafood away from ready-to-eat foods.
• Use a food thermometer to be sure food is cooked to a safe temperature. Cook eggs until both the yolk and the white are firm and cook dishes containing eggs to 160° F.
• Refrigerate perishable foods quickly and keep your fridge at 40°F or below.
• Drink pasteurized milk and juices.

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