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Hy-Vee, Inc., based in West Des Moines, Iowa, is voluntarily recalling its Hy-Vee Spring Pasta Salad due to the potential that it may be contaminated with Salmonella. The potential for contamination was brought to Hy-Vee’s attention last night when approximately 20 illnesses in Minnesota, South Dakota, Nebraska and Iowa were potentially linked back to customers consuming the salad. The voluntary recall includes Hy-Vee Spring Pasta Salads in both 1 pound (16 oz.) and 3 pound (48 oz.) containers produced between June 1, 2018, and July 13, 2018, and available from the deli service case.

According to the Centers for Disease Control and Prevention, Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The pasta salad was distributed to all of Hy-Vee’s 244 grocery stores across its eight-state region of Iowa, Illinois, Missouri, Kansas, Nebraska, South Dakota, Minnesota and Wisconsin. The product comes in a plastic container with a plastic lid. The expiration date range is between June 22, 2018, and Aug. 3, 2018. The expiration date can be found on the side of the container.

Out of an abundance of caution, Hy-Vee voluntarily removed the product last night from all of its shelves and service cases as soon as the grocery chain was notified about the situation.

As of July 12, 2018, 100 people infected with the outbreak strain of Salmonella Mbandaka have been reported from 33 states.

Illnesses started on dates from March 3, 2018, to July 2, 2018. Ill people range in age from less than one year to 95, with a median age of 57. Of ill people, 68% are female. Out of 77 people with information available, 30 (39%) have been hospitalized. No deaths have been reported.

Illnesses that occurred after June 19, 2018, might not yet be reported due to the time it takes between when a person becomes ill and when their illness is reported. This takes an average of 2 to 4 weeks.

State and local health officials continue to interview ill people and ask questions about the foods they ate and other exposures in the week before they became ill. Fifty-five (85%) of 65 people interviewed reported eating cold cereal. In interviews, 43 people specifically reported eating Kellogg’s Honey Smacks cereal. Ill people in this outbreak reported this cereal more often than any other cereals or food items.

Health officials in several states collected Kellogg’s Honey Smacks cereal from retail locations and ill people’s homes for testing. Laboratory testing identified the outbreak strain of Salmonella Mbandaka in a sample of unopened Kellogg’s Honey Smacks cereal collected from a retail location in California. Laboratory testing also identified the outbreak strain in samples of leftover Kellogg’s Honey Smacks cereal collected from the homes of ill people in Montana, New York, and Utah.

The Kellogg Company recalled all Honey Smacks products that were on the market within the cereal’s one-year shelf-life. However, Honey Smacks products with earlier dates could also potentially be contaminated. Do not eat Kellogg’s Honey Smacks cereal of any size package or with any “best if used by” date.

WHAT IS SALMONELLA?

Salmonella is the second most common intestinal infection in the United States. More than 7,000 cases of Salmonella were confirmed in 2009; however, the majority of cases go unreported. The Centers for Disease Control and Prevention estimates that over 1 million people in the U.S. contract Salmonella each year, and that an average of 20,000 hospitalizations and almost 400 deaths occur from Salmonella poisoning, according to a 2011 report.

Salmonella infection usually occurs when a person eats food contaminated with the feces of animals or humans carrying the bacteria.  Salmonella outbreaks are commonly associated with eggs, meat and poultry, but these bacteria can also contaminate other foods such as fruits and vegetables. Foods that are most likely to contain Salmonella include raw or undercooked eggs, raw milk, contaminated water, and raw or undercooked meats.

Salmonella is generally divided into two categories. Non-typhoidal Salmonella is the most common form and is carried by both humans and animals. Most serotypes of Salmonella, such as Salmonella Javiana and Salmonella Enteritidis cause non-typhoidal Salmonella.  Typhoidal Salmonella, which causes typhoid fever, is rare, and is caused by Salmonella Typhi, which is carried only by humans.

SYMPTOMS OF SALMONELLA INFECTION

Symptoms of Salmonella infection, or Salmonellosis, range widely, and are sometimes absent altogether. The most common symptoms include diarrhea, abdominal cramps, and fever.

Typical Symptoms of Salmonella infection: Appear 6 to 72 hours after eating contaminated food and last for 3 to 7 days without treatment.

  • Diarrhea
  • Abdominal Cramps
  • Fever of 100 F to 102 F

Additional symptoms:

  • Bloody diarrhea
  • Vomiting
  • Headache
  • Body Aches

Typhoid Fever Symptoms: Symptoms of typhoid fever appear between 8 and 14 days after eating contaminated food and last anywhere from 3 to 60 days. They include a fever of 104 F, weakness, lethargy, abdominal pain, coughing, nosebleeds, delirium, and enlarged organs. Typhoid fever is a serious illness that can result in death.

COMPLICATIONS OF SALMONELLA

Complications of Salmonella poisoning are more likely to occur among young children and people age 65 or older. Possible complications include:

Reactive Arthritis: Reactive arthritis is thought to occur in 2 to 15 percent of Salmonella patients. Symptoms include inflammation of the joints, eyes, or reproductive or urinary organs. On average, symptoms appear 18 days after infection.

Irritable bowel syndrome (IBS): IBS is one disorder in a spectrum of common functional gastrointestinal disorders. Symptoms of IBS can include constipation, diarrhea, alternating diarrhea and constipation, abdominal pain, urgency, bloating, straining at stools, and a sense of incomplete evacuation.

Focal Infection: A focal infection occurs when Salmonella bacteria takes root in body tissue and causes illnesses such as arthritis or endocartitis. It is caused by typhoidal Salmonella only.

SALMONELLA TREATMENT

Salmonella infections generally last 3 to 7 days, and often do not require treatment. People with severe dehydration may need rehydration through an IV.

Antibiotics are recommended for those at risk of invasive disease, including infants under three months old. Typhoid fever is treated with a 14-day course of antibiotics.

Unfortunately, treatment of Salmonella has become more difficult as it has become more resistant to antibiotics. Finding the right antibiotic for a case of Salmonella is crucial to treating this bacterial infection.

PREVENTION OF SALMONELLA INFECTION

These safety measures can help prevent Salmonella poisoning:

  • Wash your hands before preparing food and after handling raw meats
  • Cook meat and eggs thoroughly until they reach an internal temperature of 160 F (71 C)
  • Do not eat foods containing raw eggs or milk, such as undercooked French toast
  • Avoid cooking raw meat in the microwave, as it may not reach a high enough internal temperature to kill Salmonella bacteria and may be unevenly cooked
  • Avoid bringing uncooked meat into contact with food that will not be cooked (i.e. salad)
  • Wash hands with soap after handling reptiles or animal feces
  • Always wash your hands after going to the bathroom

ADDITIONAL RESOURCES FOR SALMONELLA

About-Salmonella.com is a comprehensive site with in-depth information about Salmonella bacteria and Salmonellosis.

SalmonellaLitigation.com is a Website that provides information about lawsuits and litigation brought on behalf of victims of Salmonella outbreaks nationwide.  The site provides extensive information about sources of Salmonella outbreaks.

Salmonella Blog provides up-to-date news related to Salmonella outbreaks, research, and more.

As of June 14, 2018, 73 people infected with the outbreak strain of Salmonella Mbandaka have been reported from 31 states. A list of the states and the number of cases in each can be found on the Case Count Map page.

Illnesses started on dates from March 3, 2018, to May 28, 2018. Ill people range in age from less than one year to 87, with a median age of 58. Sixty-five percent are female. Out of 55 people with information available, 24 (44%) have been hospitalized. No deaths have been reported.

Epidemiologic evidence indicates that Kellogg’s Honey Smacks cereal is a likely source of this multistate outbreak.

In interviews, ill people answered questions about the foods they ate and other exposures in the week before they became ill. Thirty (77%) of 39 people interviewed reported eating cold cereal. In interviews, 14 people specifically reported eating Kellogg’s Honey Smacks cereal. Ill people in this outbreak reported this cereal more often than any other cereals or food items.

On June 14, 2018, the Kellogg Company recalled 15.3 oz. and 23 oz. packages of Kellogg’s Honey Smacks cereal.

Recalled Kellogg’s Honey Smacks cereal have a “best if used by” date from June 14, 2018 through June 14, 2019. The “best if used by” date is on the box top.

The recalled 15.3 oz. Kellogg’s Honey Smacks cereal has a UPC code of 38000 39103. The recalled 23.0 oz. Kellogg’s Honey Smacks cereal has a UPC code of 38000 14810. The UPC code is on the bottom of the box.

The FDA, CDC, along with state and local officials are investigating a multi-state outbreak of Salmonella Adelaide infections. CDC reports that fruit salad mixes that include pre-cut melons are a likely source of this outbreak.

FDA advises consumers not to eat recalled fresh cut watermelon, honeydew melon, cantaloupe, and fresh-cut fruit medley products containing any of these melons produced at the Caito Foods facility in Indianapolis, Indiana. Products produced at this facility have been distributed in Georgia, Illinois, Indiana, Iowa, Kentucky, Michigan, Missouri, North Carolina, Ohio, Pennsylvania, West Virginia, and Wisconsin. The products were packaged in clear, plastic clamshell containers and distributed to Costco, Jay C, Kroger, Payless, Owen’s, Sprouts, Trader Joe’s, Walgreens, Walmart, and Whole Foods/Amazon. Caito Foods, LLC has voluntarily recalled fruit salad mixes that contain pre-cut melons to prevent further distribution of potentially contaminated products.

The CDC reports that 60 people in five Midwestern states have become ill. Among 47 people with information available, thirty-one cases (66%) have been hospitalized.

The 60 illnesses occurred within the period of April 30, 2018 to May 28, 2018.

The FDA is working with CDC, along with state partners in Illinois, Indiana, Michigan, Missouri, Iowa, and Ohio to trace back the pre-cut melons to identify the source to determine the full distribution of pre-cut melons, and to learn more about the potential route of contamination.

As this is an ongoing investigation, the FDA will update this page as more information becomes available, such as product information, epidemiological results, and recalls.

Additional distribution information has been added that identifies retail locations that received potentially contaminated product. The FDA is advising consumers to discard any recalled products purchased at the listed locations. The FDA is sharing this information with consumers as soon as possible and additional distribution information may be added as it becomes available. It is possible that some stores may be mentioned more than once because they received more than one shipment or more than one product. Consumers may wish to ask a firm directly if the recalled product was available for sale.

Consumers who have symptoms of Salmonellainfection should contact their health care provider to report their symptoms and receive care. Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps. Most infections usually lasts 4 to 7 days and most people recover without treatment, however some people develop diarrhea so severe that they need to be hospitalized.

The FDA, CDC, along with state and local officials are investigating a multi-state outbreak of Salmonella Adelaide infections. Epidemiologic and preliminary traceback evidence indicates that pre-cut melon distributed by Caito Foods, LLC is a likely source of this outbreak. Caito Foods, LLC has voluntarily recalled their products, to prevent further distribution of potentially contaminated products. The recalled products were packaged in clear, plastic clamshell containers and distributed in Georgia, Illinois, Indiana, Kentucky, Michigan, Missouri, North Carolina, Ohio, Iowa, Pennsylvania, West Virginia and Wisconsin. The FDA is currently working with state partners to trace back the pre-cut melons to identify the source of the pathogen, to determine the full distribution of the pre-cut melons, and to learn more about how the contamination occurred.

There are 60 people ill with this strain of Salmonellain five states: IL (6), IN (11), MI (32), MO (10), OH (1). The ages of the ill people range from less than one year to 97 (median 67 years) and 65% of cases are female. Reported illness onset dates range from 4/30/18 – 5/28/18. Among 47 with available information, 31 (66%) have been hospitalized. No deaths have been reported.

The Centers for Disease Control and Prevention (CDC) is reporting 60 cases from five states: Illinois, Indiana, Michigan, Missouri, and Ohio. The CDC investigation indicates pre-cut melons, including fruit salads, are a likely source of this multistate outbreak.

“The Illinois Department of Public Health is urging people not to eat pre-cut melon purchased from any Walmart store in Illinois, or any of the other affected states, at this time,” said IDPH Director Nirav D. Shah, M.D., J.D. “If you have recently purchased pre-cut melon from Walmart, throw it out. If you have recently eaten pre-cut melon from a Walmart store and experience diarrhea, fever, and cramps, contact your health care provider.”

Illinois cases range in age from 23 to 87 years and have been reported in all regions of the state. Therefore, it is recommended that people not eat pre-cut melon from Walmart stores anywhere in Illinois. As the investigation continues, additional grocery stores may be added.

Most people affected by Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after eating food contaminated by the bacteria. The illness usually lasts 4 to 7 days, and most people recover without treatment. However, diarrhea for some people may be so severe that they need to be hospitalized. The CDC has indicated there have been more hospitalizations with this outbreak than what is typically seen. The elderly, infants, and those with compromised immune systems are more likely to have a severe illness.

The U.S. Food and Drug Administration is working to identify the source of Salmonella and there may be recalls as more information is learned. Walmart stores in Illinois have removed pre-cut melons linked to this outbreak from their shelves.

So far only pre-cut melons have been linked, but it’s important to remember food safety measures if you buy whole melons. Make sure to wash the melons before you start cutting. Also make sure you’ve washed your hands and all utensils¾knives and cutting boards, and don’t let fresh fruits and vegetables come into contact with raw meat.

On September 30, 2017, the Chincoteague Volunteer Fire Company (CVFC) hosted its 18thAnnual Chili/Chowder Cook-off and Classic Car Show at the carnival grounds in Chincoteague, Virginia. The fire company estimated 2,500 people from multiple states in the region attended the event.

After the event, some attendees developed gastrointestinal (GI) illness. The first complaint of suspected foodborne illness was received by the Accomack County Health Department (ACHD) on October 3. On the same day, ACHD found dozens of reports of GI illness in a conversation (started on October 2) on a social media page for Chincoteague Island residents and visitors. Some of the ill cook-off attendees reported seeking health care and receiving diagnoses of Salmonella infection.

Background: After a chili and chowder cook-off featuring 12 local vendors and attended by ~2,500 people, the Accomack County Health Department received reports of gastrointestinal illness among event attendees. Clinical stool specimens tested positive for Salmonellaserotype Javiana. An investigation was conducted to determine the source of—or practices that might have contributed to—contamination, and provide recommendations to prevent future outbreaks at similar events.

Methods: A cohort study was performed, with event attendees recruited through press releases and subsequent social media posts containing the link to an online survey asking about foods consumed at the cook-off and gastrointestinal illness. A case was defined as three or more episodes of diarrhea in less than 24 hours, or unquantified diarrhea in addition to at least one other symptom (abdominal pain, chills, dehydration, fever, nausea, or vomiting) in someone who consumed cook-off food. In addition to unadjusted relative risks (RRs), Mantel-Haenszel adjusted RRs were calculated to address potential confounding by multiple exposures. Environmental health specialists interviewed food handlers and conducted inspections of restaurants where professional competitors prepared food. Available food samples and stool specimens from ill attendees and asymptomatic food handlers were tested for Salmonella. Primary Salmonellaisolates were subtyped by pulsed-field gel electrophoresis (PFGE) and further characterized by whole-genome sequencing (WGS).

Results: Of 438 survey responses, 171 met the case definition. Of all exposures, Chowder A, prepared for the event by a professional vendor off-site, had the strongest association with illness (RR: 8.9; 95% confidence interval: 5.7–13.7). When stratified by exposure to Chowder A, all other chili or chowder adjusted RRs were less than 1.4. Environmental health inspections and interviews did not identify a specific source of contamination.Salmonella serotype Javiana was identified in stool specimens from 25 ill local and out-of-state attendees and an uneaten sample of Chowder A, but was not identified in the food handler specimens or raw frozen clam strips.

Conclusions: Epidemiologic and laboratory analyses provide evidence Chowder A was the most likely source of illness; however, the original source of Salmonellacould not be identified. Recommendations to prevent future outbreaks included requiring all food to be prepared at the event site and ensuring safe temperatures are maintained during food preparation and service.

Chincoteague Chili Cookoff- VA DOH General Outbreak Report

Bob’s Red Mill Natural Foods is voluntarily recalling 2,099 cases of Organic Amaranth Flour (22 oz.), after recent testing revealed the presence of Salmonella in a single LOT of Organic Amaranth Flour (22 oz.) with a Sell By date of Nov. 26, 2015.

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and produce more severe illnesses.

The recalled Organic Amaranth Flour (22 oz.) was distributed through retailers and distributors nationwide. This product and LOT was distributed in CA, FL, MI, ND, N, NY, OH, OR, TX, and WA starting June 11, 2014 and ended shipping on August 7, 2014

The recalled product is Organic Amaranth Flour (22 oz.) with a Sell By Date of 11/26/2015, LOT: 169617, which can be found on the side of the package, near the top of the panel. UPC: 0 39978 00911 1

While this product expired in November 2015, this product was found on the shelves of one retail store, and thus Bob’s Red Mill is recalling the product out of an abundance of caution.

Consumers who have any of this affected product should not consume it and should return it to the place of purchase for credit or refund or throw it away.

The Public Health Agency of Canada collaborated with provincial public health partners, the Canadian Food Inspection Agency and Health Canada to investigate an outbreak of Salmonella Enteritidis infectionsin six provinces with cases of human illness linked to frozen raw breaded chicken products. Given there have not been reported illnesses in this outbreak since October 2017, the outbreak appears to be over and the outbreak investigation has been closed.

During the outbreak, the Canadian Food Inspection Agency issued a food recall warning for the following two products:

Janes Pub Style Chicken Burgers – Uncooked Breaded Chicken Burgers (800 g) with a best before date of May 12, 2018 (2018 MA 12) and UPC: 0 69299 12491 0.
Janes Pub Style Snacks Popcorn Chicken – Uncooked Breaded Chicken Cutlettes (800 g) with a best before date of May 15, 2018 (2018 MA 15) and UPC: 0 69299 12542 9.

All products were distributed nationally. These products were linked to this outbreak investigation and therefore the Public Health Agency of Canada advised Canadians not to consume the recalled products.

Since 2015, this was the third national outbreak investigation that has led to the recall of frozen breaded chicken products.

The risk to Canadians is low. Salmonella is commonly found in raw chicken and frozen raw breaded chicken products. Illnesses can be avoided if safe food handling, preparation and cooking practices are followed when preparing these types of food products.

Although the outbreak appears to be over, this outbreak is a reminder that frozen raw breaded chicken products contain raw poultry and should be handled and prepared no differently from other raw poultry products. Always follow cooking instructions carefully and verify the internal temperature after cooking, as recommended, before consuming these products. Frozen raw breaded chicken products must be cooked to an internal temperature of at least 74°C (165°F) to ensure they are safe to eat.

In total, there were 22 cases of Salmonella Enteriditis illness in six provinces: British Columbia (1), Alberta (1), Ontario (12), Quebec (3), New Brunswick (3), and Nova Scotia (2). Eight people were hospitalized. One of the ill individuals died; however, it was not determined if Salmonella contributed to the cause of death. Individuals were sick between June and October of this year. The average age of cases was 41 years, with ages ranging between 0 to 85 years. The majority of cases (59%) were female.

Based on the investigation findings, exposure to frozen raw breaded chicken products was identified as a source of illness. Several individuals involved in the outbreak reported eating Janes Pub Style Chicken Burgers before their illness occurred. Food samples of Janes Pub Style Chicken Burgers (800 g), with best before date 2018 MA 12, and Janes Pub Style Snacks Popcorn Chicken (800 g), with best before date 2018 MA 15, tested positive for Salmonella Enteritidis. The positive food samples had the same genetic fingerprint (using whole genome sequencing) as the cases of human illness reported in this outbreak. The Canadian Food Inspection Agency issued a food recall warning for these products and worked with industry to ensure the product was removed from the retail market.

King Arthur Flour Company is voluntarily recalling a limited quantity (6,300 cases) of Organic Coconut Flour (16 oz.), after testing revealed the presence of Salmonella in 1 pouch of Organic Coconut Flour (16 oz.).

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and produce more severe illnesses.

The recalled Organic Coconut Flour (16 oz.) was distributed through retailers and distributors nationwide.

The only product affected by the recall is Organic Coconut Flour (16 oz.) with Best If Used By Dates of 10/25/2018 LOT: CF22017E and 12/04/2018, LOT: CF22017E which can be found on the back of the pouch, near the bottom of the panel. UPC: 0 71012 10702 5

According to the CDC, as of March 20, 2018, 13 people infected with the outbreak strain of Salmonella Typhimurium have been reported from 8 states. WGS performed on bacteria isolated from ill people showed that they were closely relatedly genetically. This means that people in this outbreak are more likely to share a common source of infection.

Illnesses started on dates ranging from September 22, 2017 to February 26, 2018. Ill people range in age from 1 to 73 years, with a median age of 40. Sixty-seven percent are female. Three hospitalizations have been reported. No deaths have been reported.

Epidemiologic, laboratory, and traceback evidence indicates that dried coconut is the likely source of this multistate outbreak.

In interviews, ill people answered questions about the foods they ate and other exposures in the week before they became ill. Seven (88%) of eight people interviewed reported eating dried coconut from grocery stores. Of the seven people who reported eating dried coconut, four people purchased the product at different Natural Grocers store locations. Public health officials continue to interview ill people to learn more about what they ate in the week before becoming sick.

FDA and state health and regulatory officials collected leftover dried coconut from ill people’s homes, as well as dried coconut from Natural Grocers store locations where ill people shopped and from the Natural Grocers’ Distribution Center. FDA testing identified the outbreak strain of Salmonella Typhimurium in an unopened sample of Natural Grocers Coconut Smiles Organic collected from Natural Grocers. The outbreak strain was also identified in an opened, leftover sample of Natural Grocers Coconut Smiles Organic collected from an ill person’s home.

FDA also collected dried coconut from International Harvest, Inc. The outbreak strain of Salmonella Typhimurium was identified in samples of International Harvest Brand Organic Go Smile! Dried Coconut Raw and Go Smiles Dried Coconut Raw.

On March 16, 2018, International Harvest, Inc. recalled bags of Organic Go Smile! Raw Coconut and bulk packages of Go Smiles Dried Coconut Raw. The recalled Organic Go Smile! Raw Coconut was sold online and in stores in 9-ounce bags with sell-by dates from January 1, 2018 through March 1, 2019. Recalled bulk Go Smiles Dried Coconut Raw was sold in a 25-pound case labeled with batch/lot numbers OCSM-0010, OCSM-0011, and OCSM-0014. These products were sold in various grocery stores. Regulatory officials are working to determine where else Organic Go Smile! Raw Coconut and Go Smiles Dried Coconut Raw were sold.

On March 19, 2018, Vitamin Cottage Natural Food Markets, Inc. recalled packages of Natural Grocers Coconut Smiles Organic labeled with barcode 8034810 and packed-on numbers lower than 18-075. Recalled Natural Grocers Coconut Smiles Organic were sold in 10-ounce clear plastic bags with the Natural Grocers label. The packed-on number can be found in the bottom left-hand corner of the label.