The Salmonella outbreak linked to Hy Vee Spring Pasta Salad has ended, according to the Centers for Disease Control and Prevention, after sickening 101 people in 10 states. Twenty-five people were hospitalized because they were so sick. That’s an increase of 22 more patients since the last update on August 1, 2018.
The salad was recalled on July 17, 2018. The bacteria that caused these illnesses were Salmonella Sandiego and Salmonella enterica subspecies IIIb. The patient case count by state is: Illinois (2), Iowa (37), Kansas (3), Minnesota (23), Missouri (3), Nebraska (11), North Dakota (1), Oregon (1), South Dakota (19), and Tennessee (1). The patient age range was from 1 year to 89.
Illnesses in this outbreak started on dates ranging from June 21, 2018 to August 7, 2018. Epidemiologic evidence indicated that Hy Vee Spring Pasta Salad purchased at various Hy-Vee grocery stores in the Midwest was a likely source of this outbreak.
You can contact lawyer Fred Pritzker for help by calling 1-888-377-8900 or 612-338-0202..
Food safety attorney Fred Pritzker, who has represented many clients sickened in Salmonella outbreaks, said, “There have been several serious food poisoning outbreaks this year linked to ready-to-eat foods. Manufacturers and distributors need to be more proactive to make sure the food they produce and sell is safe to eat.”
Public health investigators used the PulseNet system to identify illnesses that were part of this outbreak. There were 92 people sickened with the outbreak strain of Salmonella Sandiego, and 7 people sickened with Salmonella enterica subspecies IIIb. Two people were sickened with both types of Salmonella.
Seventy-six percent of ill people interviewed by investigators said they ate Spring Pasta Salad purchased from Hy Vee grocery stores in Iowa, Kansas, Minnesota, Nebraska, and South Dakota. The ill persons in the other states traveled to states where Hy-Vee grocery stores are located.
The symptoms of Salmonella food poisoning include fever, stomach and abdominal cramps, nausea, vomiting, and diarrhea that can be bloody. Symptoms usually begin 12 to 72 hours after infection.
