Egg Recall in Arizona: Salmonella Outbreak Linked to “Sunshine” & “Omega-3 Golden” Yolk
Egg Recall in Arizona: A widespread Salmonella-linked egg recall has hit Arizona. Consumers are urged to check for cartons labeled “Sunshine Yolks” or “Omega-3 Golden Yolks” (CA-7695, July–September 2025) typically sold in major grocery chains, and safely dispose of or return any affected eggs.
Arizona consumers are being urged to check their refrigerators after a multistate Salmonella outbreak has been traced to eggs sold under various brands—including those found in Arizona.
The U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) have linked this outbreak to large brown cage-free eggs labeled as “Sunshine Yolks” or “Omega-3 Golden Yolks”, bearing Plant Code CA-7695 and sell-by dates from July 1 to September 18, 2025. These were sold under the brand names Nagatoshi Produce, Misuho, Nijiya Markets, and Country Eggs.
Impact So Far
95 people across 14 states, including Arizona, have fallen ill; 18 hospitalizations have occurred. Thankfully, no deaths have been reported.
Cases span from January 7 through July 26, 2025, with production distributed between June 16 and July 9 in California and Nevada. The eggs reached grocery stores and food-service distributors, and may have spread beyond those states.
Likely Retailers in Arizona
The specific Arizona retailers have not been officially named in the recall, but the FDA confirms the eggs were delivered to grocery stores and food service distributors.
Given distribution patterns in Arizona, it’s highly likely these eggs were available at major grocery chains such as:
Safeway / Albertsons
Walmart Supercenters
Sprouts Farmers Market
Whole Foods Market
Trader Joe’s
These outlets commonly carry egg brands like Nagatoshi Produce, Misuho, or Nijiya Markets, and are abundant across the Phoenix-metro region and statewide. While these are likely sources, please confirm with your local store or county health department for the most accurate information.
What You Should Do
Sunshine Yolks or Omega-3 Golden Yolks
Plant Code: CA-7695
Sell-By: July 1 – September 18, 2025
Brands: Nagatoshi Produce, Misuho, Nijiya Markets, Country Eggs, or generic packaging.
Check your refrigerator for eggs labeled:
Do not eat them—discard or return for a refund. Clean and sanitize any surfaces or containers that may have come into contact with the eggs.
Seek medical advice if you experience symptoms like fever, diarrhea, vomiting, or dehydration. Children under 5, adults over 65, and immunocompromised individuals are at higher risk.
Chiquita says it has reached a major scientific milestone in banana innovation: the completion of the Yelloway banana pan-genome—an advanced genetic “map” designed to help researchers and breeders develop banana varieties that can better withstand disease and adapt to climate pressures.Photo by Jeffry Surianto on Pexels.com
Announced Feb. 10, 2026, the breakthrough is positioned as a foundational tool for the global banana industry at a moment when two major threats—Fusarium wilt Tropical Race 4 (TR4) and Black Sigatoka—continue to strain growers and supply chains worldwide.
What the “banana pan-genome” actually means
In simple terms, a pan-genome goes beyond a single reference genome. Instead of looking at one “standard” genetic blueprint, it captures a broader range of naturally occurring genetic variation across bananas. Chiquita says this wider view allows for more precise research, supports biodiversity preservation, and strengthens long-term breeding programs.
The pan-genome focuses on Musa acuminata, the species behind widely known banana varieties such as Gros Michel and Cavendish—names that matter because they represent the kinds of bananas consumers recognize and buy every day.
Yelloway: the partnership behind the research
The pan-genome was developed through Yelloway B.V., an innovation joint venture between Chiquita and agricultural technology company KeyGene. According to the announcement, Yelloway was created to unlock banana genetic diversity and advance classical breeding using advanced genomic tools.
Chiquita said the pan-genome was developed using Oxford Nanopore sequencing technology, and that the effort included collaboration across the banana value chain. One notable partner: Innocent Drinks, which provided match funding through its Farmer Innovation Fund.
Why this matters now: TR4 and Black Sigatoka
The timing is not accidental. TR4—often described as one of the most serious disease threats to bananas—continues to spread globally. Meanwhile, Black Sigatoka is driving more than $100 million in annual protective costs, according to the release.
Chiquita’s message is clear: if breeders can identify resilient genetic traits faster and with more accuracy, the industry can move from broad genetic exploration to targeted breeding decisions—potentially accelerating the development of bananas that are more disease-resistant, more climate-resilient, and still aligned with what consumers expect from the fruit aisle.
Researchers compare it to upgrading from highways to GPS
Professor Gert Kema, a Yelloway board member and emeritus professor of phytopathology at Wageningen University, described the pan-genome as a high-resolution guide to banana genetics.
He compared earlier genetic tools to driving “mainly on highways,” enough to reach major destinations—but not enough to navigate the full landscape. The pan-genome, he said, provides the “GPS coordinates” needed to explore the entire genomic terrain in detail.
Fernando Garcia-Bastidas, Head of the Yelloway Banana Breeding Program, emphasized the practical impact: the pan-genome helps researchers analyze, select, and deploy the most relevant genetic material—speeding up the development of improved banana varieties resistant to major threats like TR4 and Black Sigatoka.
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Chiquita Sustainability Director Peter Stedman added that the work is meant to extend beyond one company, pointing to collaboration across the supply chain as a key driver of progress.
Spotlight at Fruit Logistica in Berlin
Chiquita also shared insights from the project at Fruit Logistica in Berlin, where Stedman participated in the event’s Sustainability Panel. The company highlighted science-based innovation and cross-industry collaboration as essential for building a more resilient banana supply chain.
Opening access to researchers
In a move aimed at broader industry impact, Yelloway plans to provide academic researchers access to the banana pan-genome through a dedicated web portal—supporting continued collaboration and advancement in banana research and breeding.
What to Watch For
Research access: When Yelloway’s web portal goes live and how widely academic teams use the pan-genome.
Breeding timeline: Early signals on how quickly the tool translates into new varieties with stronger resistance to TR4 and Black Sigatoka.
Field performance: Whether future banana candidates hold up in real-world growing conditions while maintaining taste, texture, and shelf-life.
Supply chain collaboration: More cross-industry funding and partnerships (like Innocent Drinks’ Farmer Innovation Fund support) that speed adoption.
Cost impact: Any reduction over time in the high annual protective costs tied to Black Sigatoka management.
About Chiquita
Chiquita is a global produce company operating across nearly 70 countries and has produced bananas for more than 150 years. The company says its sustainability work is guided by its “Behind the Blue Sticker” initiative, and it recently received recognition including being named one of America’s Most Loved Brands by Newsweek and a 2025 Good Housekeeping Snack Award winner.
For the banana industry—and for consumers who rely on the Cavendish as a grocery-store staple—the completion of the Yelloway banana pan-genome signals a push toward a more resilient future, where science and collaboration could help keep bananas on shelves despite escalating disease and climate challenges.
Source: Chiquita Brands International, Inc. (PRNewswire), Feb. 10, 2026
If you want, I can also format this for STM Daily News with: 5 SEO headline options, a meta description, suggested tags, and a short “What to Watch For” box for the end of the post.
Fruit Logistica (Berlin) – Event details and sustainability programming referenced in the release.
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Food & Beverage | The Knowledge Comfort foods are more than just meals—they are emotional touchstones. From a bowl of chicken noodle soup to a plate of mac and cheese, comfort foods provide familiarity, warmth, and reassurance during moments of stress, illness, or nostalgia. While comfort foods vary by culture and personal experience, their purpose is universal: they make us feel grounded, safe, and connected.
What Defines Comfort Food?
Although comfort foods differ from person to person, they often share common characteristics:
Familiar and nostalgic – Foods tied to childhood or family traditions
Warm and filling – Soups, casseroles, stews, and baked dishes
Rich in carbohydrates or fats – Which can influence mood-regulating chemicals in the brain
These foods are rarely chosen for convenience alone—they’re chosen because they feel like home.
The Science Behind Comfort Foods
There is real science behind why comfort foods make us feel better. Carbohydrate-rich foods can increase the production of serotonin, a neurotransmitter that helps regulate mood and promote a sense of calm. Warm foods also play a role. Studies suggest that warmth can enhance feelings of safety and emotional comfort, which may explain why soups, stews, and hot meals are commonly craved during stressful times or colder seasons. In short, comfort foods don’t just satisfy hunger—they support emotional well-being.
Comfort Foods Are Cultural
Every culture has its own version of comfort food, shaped by tradition, availability, and shared history:
United States: Mac and cheese, meatloaf, mashed potatoes
Mexico: Tamales, pozole
Italy: Pasta, lasagna
Japan: Ramen, curry rice
India: Dal with rice
What makes these foods comforting isn’t the recipe—it’s the memory and meaning attached to them.
Why We Turn to Comfort Foods
People often crave comfort foods during moments of emotional or physical vulnerability, including:
Stress or anxiety
Illness or fatigue
Homesickness
Major life changes
Celebrations and family gatherings
In uncertain moments, familiar flavors help restore a sense of normalcy and emotional balance.
More Than a Meal
Comfort food isn’t about indulgence or nutrition alone—it’s about connection. These dishes link us to people, places, and moments that shaped us. That’s why comfort foods endure across generations, cultures, and changing trends. Comfort food doesn’t just feed the body. It feeds the moment.
The 8,000-Year History of Pecans: How America’s Only Native Nut Became a Holiday Staple
Discover how pecans went from ignored trees to holiday staples over 8,000 years. Learn about Native American pecan use, the enslaved man who revolutionized pecan grafting, George Washington’s pecan obsession, and why the US produces 80% of the world’s pecans.
How pecans went from ignored trees to a holiday staple – the 8,000-year history of America’s only native major nut crop
Shelley Mitchell, Oklahoma State University Pecans have a storied history in the United States. Today, American trees produce hundreds of million of pounds of pecans – 80% of the world’s pecan crop. Most of that crop stays here. Pecans are used to produce pecan milk, butter and oil, but many of the nuts end up in pecan pies. Throughout history, pecans have been overlooked, poached, cultivated and improved. As they have spread throughout the United States, they have been eaten raw and in recipes. Pecans have grown more popular over the decades, and you will probably encounter them in some form this holiday season. I’m an extension specialist in Oklahoma, a state consistently ranked fifth in pecan production, behind Georgia, New Mexico, Arizona and Texas. I’ll admit that I am not a fan of the taste of pecans, which leaves more for the squirrels, crows and enthusiastic pecan lovers.
The spread of pecans
The pecan is a nut related to the hickory. Actually, though we call them nuts, pecans are actually a type of fruit called a drupe. Drupes have pits, like the peach and cherry.Three pecan fruits, which ripen and split open to release pecan nuts, clustered on a pecan tree.IAISI/Moment via Getty Images The pecan nuts that look like little brown footballs are actually the seed that starts inside the pecan fruit – until the fruit ripens and splits open to release the pecan. They are usually the size of your thumb, and you may need a nutcracker to open them. You can eat them raw or as part of a cooked dish. The pecan derives its name from the Algonquin “pakani,” which means “a nut too hard to crack by hand.” Rich in fat and easy to transport, pecans traveled with Native Americans throughout what is now the southern United States. They were used for food, medicine and trade as early as 8,000 years ago.Pecans are native to the southern United States.Elbert L. Little Jr. of the U.S. Department of Agriculture, Forest Service Pecans are native to the southern United States, and while they had previously spread along travel and trade routes, the first documented purposeful planting of a pecan tree was in New York in 1722. Three years later, George Washington’s estate, Mount Vernon, had some planted pecans. Washington loved pecans, and Revolutionary War soldiers said he was constantly eating them. Meanwhile, no one needed to plant pecans in the South, since they naturally grew along riverbanks and in groves. Pecan trees are alternate bearing: They will have a very large crop one year, followed by one or two very small crops. But because they naturally produced a harvest with no input from farmers, people did not need to actively cultivate them. Locals would harvest nuts for themselves but otherwise ignored the self-sufficient trees. It wasn’t until the late 1800s that people in the pecan’s native range realized the pecan’s potential worth for income and trade. Harvesting pecans became competitive, and young boys would climb onto precarious tree branches. One girl was lifted by a hot air balloon so she could beat on the upper branches of trees and let them fall to collectors below. Pecan poaching was a problem in natural groves on private property.
Pecan cultivation begins
Even with so obvious a demand, cultivated orchards in the South were still rare into the 1900s. Pecan trees don’t produce nuts for several years after planting, so their future quality is unknown.An orchard of pecan trees.Jon Frederick/iStock via Getty Images To guarantee quality nuts, farmers began using a technique called grafting; they’d join branches from quality trees to another pecan tree’s trunk. The first attempt at grafting pecans was in 1822, but the attempts weren’t very successful. Grafting pecans became popular after an enslaved man named Antoine who lived on a Louisiana plantation successfully produced large pecans with tender shells by grafting, around 1846. His pecans became the first widely available improved pecan variety.Grafting is a technique that involves connecting the branch of one tree to the trunk of another.Orest Lyzhechka/iStock via Getty Images The variety was named Centennial because it was introduced to the public 30 years later at the Philadelphia Centennial Expedition in 1876, alongside the telephone, Heinz ketchup and the right arm of the Statue of Liberty. This technique also sped up the production process. To keep pecan quality up and produce consistent annual harvests, today’s pecan growers shake the trees while the nuts are still growing, until about half of the pecans fall off. This reduces the number of nuts so that the tree can put more energy into fewer pecans, which leads to better quality. Shaking also evens out the yield, so that the alternate-bearing characteristic doesn’t create a boom-bust cycle.
US pecan consumption
The French brought praline dessert with them when they immigrated to Louisiana in the early 1700s. A praline is a flat, creamy candy made with nuts, sugar, butter and cream. Their original recipe used almonds, but at the time, the only nut available in America was the pecan, so pecan pralines were born.Pralines were originally a French dessert, but Americans began making them with pecans.Jupiterimages/The Image Bank via Getty Images During the Civil War and world wars, Americans consumed pecans in large quantities because they were a protein-packed alternative when meat was expensive and scarce. One cup of pecan halves has about 9 grams of protein. After the wars, pecan demand declined, resulting in millions of excess pounds at harvest. One effort to increase demand was a national pecan recipe contest in 1924. Over 21,000 submissions came from over 5,000 cooks, with 800 of them published in a book. Pecan consumption went up with the inclusion of pecans in commercially prepared foods and the start of the mail-order industry in the 1870s, as pecans can be shipped and stored at room temperature. That characteristic also put them on some Apollo missions. Small amounts of pecans contain many vitamins and minerals. They became commonplace in cereals, which touted their health benefits. In 1938, the federal government published the pamphlet Nuts and How to Use Them, which touted pecans’ nutritional value and came with recipes. Food writers suggested using pecans as shortening because they are composed mostly of fat. The government even put a price ceiling on pecans to encourage consumption, but consumers weren’t buying them. The government ended up buying the surplus pecans and integrating them into the National School Lunch Program.Today, pecan producers use machines called tree shakers to shake pecans out of the trees.Christine_Kohler/iStock via Getty Images While you are sitting around the Thanksgiving table this year, you can discuss one of the biggest controversies in the pecan industry: Are they PEE-cans or puh-KAHNS? Editor’s note: This article was updated to include the amount of protein in a cup of pecans.Shelley Mitchell, Senior Extension Specialist in Horticulture and Landscape Architecture, Oklahoma State University This article is republished from The Conversation under a Creative Commons license. Read the original article.
