- On July 25, 2016, General Mills expanded its recall to include more production dates. A list of all the recalled flours and how to identify them is available on the Advice to Consumers page(http://www.cdc.gov/ecoli/2016/o121-06-16/advice-consumers.html).
- Four more ill people have been reported from two states. The most recent illness started on June 25, 2016.
- An infection with another serotype, Shiga toxin-producing Escherichia coli (STEC O26), has been added to this outbreak investigation. STEC O26 was isolated from a sample of General Mills flour.
- One person has developed hemolytic uremic syndrome, a type of kidney failure.
Consumers are reminded not to eat uncooked dough or batter made with raw flour
Due to four new confirmed illnesses, General Mills is adding additional flour production dates to the previously announced U.S. retail flour recall that was originally announced on May 31, 2016. The illnesses reported to health officials continue to be connected with consumers reporting that they ate or handled uncooked dough or ate uncooked batter made with raw flour. No illnesses have been connected with flour that has been properly baked, cooked or handled.
5 Surprising Ways You Could Get an E. Coli Infection From Flour
The General Mills Flour outbreak now includes two strains of the bacteria: E coli O121 and E. coli O26. Initially, only one strain, E. coli O121, was linked the outbreak, which now includes 46 cases in 21 states. But, whole genome sequencing tests performed by the U.S. Food and Drug Administration (FDA) identified the second strain.
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