Hy-Vee is recalling its Spring Pasta Salad because it may be contaminated with Salmonella bacteria. Twenty-one people in Minnesota, Missouri, South Dakota, Nebraska, and Iowa are sick and are linked to this recalled product. Five people have been hospitalized.
The recall includes Hy-Vee Spring Pasta Salads in both 1 pound and 3 pound containers. The salads were produced between June 1, 2018 and July 13, 2018, and are available from the deli service case in those stores. The expiration date range is from June 22, 2018 to August 3, 2018. The pasta salad was distributed to all of Hy-Vee’s 244 grocery stores in Iowa, Illinois, Missouri, Kansas, Nebraska, South Dakota, Minnesota, and Wisconsin.
Hy-Vee removed all of the Spring Pasta Salad from its shelves and service cases on July 16, 2018, as soon as they were informed about this outbreak. If you purchased this salad, don’t eat it. Throw it away in a sealed package, or take it back to the place of purchase for a refund. Wash your hands with soap and water after handling this salad.
You can contact attorney Fred Pritzker at his Minneapolis law firm at 612-338-0202 or 1-888-377-8900.
Food safety attorney Fred Pritzker, who represented dozens of patients sickened in the Fareway Foods chicken salad Salmonella outbreak earlier this year, said, “Grocery stores are legally obligated to sell food that will not make people sick. This is the second Salmonella outbreak associated with a grocery store salad in the Midwest this year.”
The symptoms of a Salmonella infection include fever, nausea, abdominal and stomach cramps, vomiting, and diarrhea that may be bloody. People most ate risk for serious complications include young children, the elderly, people with chronic illnesses, and those with weakened immune systems. Even healthy people can become seriously ill with this type of infection. And long term complications of salmonellosis include endocarditis, high blood pressure, and reactive arthritis. If you have eaten Hy-Vee Spring Pasta Salad and have been sick, see your doctor.
