Unfortunately, current lab tests do not allow health officials to fingerprint this
form of salmonella as precisely as other kinds of food-borne illness. So determining the size of a salmonella enteritidis outbreak is a little more challenging, Braden said.
The Food and Drug Administration also is investigating.
Much of the investigation so far has been centered on restaurants in California, Colorado, Minnesota and North Carolina. They are not necessarily breakfast places it's possible some got sick from eating a salad dressing that had a raw egg in it, or eating soup with an undercooked egg dropped in, Braden said.