General Mills Flour Outbreak
After more than three dozen reported cases of STEC O121 (Shiga toxin-producing E. coli O121) infections, the U.S. Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA) and local health agencies found General Mills Flour to be a possible source of the outbreak.
Thirty-eight Sickened in General Mills Flour Outbreak
At this point, this outbreak has affected thirty-eight people over twenty states. Ten of those sickened have been hospitalized with E. coli infection.
These E. coli infections began on dates ranging from December 21, 2015 to May 3, 2016. Those sickened by this outbreak range in age from 1 year to 95. Seventy-eight percent of patients are female.
Twenty-one people reported that they or someone in their household used flour in the week before they became ill. Nine of these people reported eating or tasting raw homemade dough or batter. Twelve of these 22 people reported using Gold Medal brand flour. Three ill people reported eating or playing with raw dough at restaurants.
Obtain a Free Legal Obtain a Free General Mills Flour Outbreak Case Evaluation
If you or a family member has suffered from E. coli poisoning, and you have a question about your legal rights regarding the General Mills Flour Outbreak, you can request a free case evaluation from our firm by filling out the Case Evaluation Form found on this page. You can also contact us toll free at 877-934-6274. Our phones are answered 24/7.
General Mills Flour Outbreak Recall
On May 31, 2016, General Mills recalled several different sizes and varieties of Gold Medal Flour, Gold Medal Wondra Flour, and Signature Kitchens Flour due to possible E. coli contamination. See the FDA General Mills Flour Outbreak Recall for more details.
Consumers should bake items made with raw dough or batter before eating them. Do not taste raw dough or batter.
About E. coli
Escherichia coli or E. coli is a type of bacterium that lives in the intestines of healthy humans and animals. Some strains of E. coli are capable of producing a powerful toxin, known as Shiga toxin, and can cause severe, life-threatening illness.
Symptoms of E. coli
According to the U.S. Centers for Disease Control and Prevention (CDC) symptoms of Shiga toxin-producing E. coli (STEC) infection include severe abdominal cramps, diarrhea, and vomiting. The diarrhea may become bloody and can lead to dehydration. There is usually little or no fever. The infection (and its symptoms) will vary from individual to individual, ranging from a mild to a life-threatening illness.
The CDC reports that symptoms of E. coli food poisoning typically begin 3-4 days after eating a contaminated food; however, symptoms may occur anywhere from 1 to 10 days following pathogen exposure.
