The baking process, if properly followed, will eliminate the organism, However, people do eat raw batter and there is the issue of cross contamination that can occur in the kitchen when the powder mix gets onto food contact surfaces as well as other food.
Has this been an issue in the past? Salmonella as well as STEC E. coli have been involved in flour related outbreaks and recalls (1, 2, 3 4, 5 ). Improved techniques for tracking outbreaks and for identifying specific organisms using Whole Genome Sequencing have given a truer look at sources that may not have identified in the past.
https://www.fda.gov/Safety/Recalls/ucm625144.htm
Duncan Hines Classic White, Classic Butter Golden, Signature Confetti and Classic Yellow Cake Mixes Recalled Due to Potential Presence of Salmonella
For Immediate Release
November 5, 2018
Contact
Consumers Consumer Care team 1-888-299-7646
Announcement
View Product Photos
CHICAGO – Conagra Brands is collaborating with health officials in connection with a positive finding of Salmonella in a retail sample of Duncan Hines Classic White cake mix that may be linked to a Salmonella outbreak that is currently being investigated by CDC and FDA. While it has not been definitively concluded that this product is linked to the outbreak and the investigation is still ongoing, Conagra has decided to voluntarily recall the specific Duncan Hines variety identified (Classic White) and three other varieties (Classic Butter Golden, Signature Confetti and Classic Yellow) made during the same time period out of an abundance of caution.
Five occurrences of illnesses due to Salmonella are being researched by CDC and FDA as part of this investigation. 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 producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
Several of the individuals reported consuming a cake mix at some point prior to becoming ill, and some may have also consumed these products raw and not baked. Consumers are reminded not to consume any raw batter. Cake mixes and batter can be made with ingredients such as eggs or flour which can carry risks of bacteria that are rendered harmless by baking, frying or boiling. Consumers are reminded to wash their hands, work surfaces, and utensils thoroughly after contact with raw batter products, to follow baking instructions, and to never eat raw batter.
The products covered by this recall were distributed for retail sale in the U.S. and limited international exports; the specific product information is listed below. No other Duncan Hines products or Conagra Brands’ products are impacted by this recall.
Product Description & Brand Product UPC Best If Used By Date (located on top of box)
Duncan Hines Classic White Cake 15.25oz. 644209307500 MAR 7 2019
MAR 8 2019
MAR 9 2019
MAR 10 2019
MAR 12 2019
MAR 13 2019
Duncan Hines Classic Yellow Cake 15.25oz. 644209307494 MAR 9 2019
MAR 10 2019
MAR 12 2019
MAR 13 2019
Duncan Hines Classic Butter Golden Cake 15.25oz. 644209307593 MAR 7 2019
MAR 8 2019
MAR 9 2019
Duncan Hines Signature Confetti Cake 15.25oz. 644209414550 MAR 12 2019
MAR 13 2019
Consumers who have purchased these items are advised not to consume them and to return them to the store where originally purchased. Conagra Brands is cooperating with the FDA on this recall and is working with customers to ensure the packages are removed from store shelves and are no longer distributed. Consumers with questions should call our Consumer Care team at 1-888-299-7646, open 9 am through 5 pm EST, Monday through Friday or visit www.duncanhines.com.
FDA Investigating Recalled Duncan Hines Cake Mixes Potentially Linked to Salmonella Agbeni Illnesses
The FDA is investigating the manufacturing facility that made recalled Duncan Hines cake mixes.
FDA and the CDC informed Conagra Brands that a sample of Duncan Hines Classic White Cake Mix that contained Salmonella Agbeni matched the Salmonella collected from ill persons reported to the CDC. This was determined through Whole Genome Sequencing, a type of DNA analysis.
Based on this information, Conagra Brands is working with FDA to proactively conduct a voluntary recall of Duncan Hines cake mixes from the market. The FDA is conducting an inspection at the Conagra Brands-owned manufacturing facility that produced the cake mixes. The FDA is also collecting environmental and product samples.
Recommendation: Consumers should not bake with or eat the recalled product. Additionally, consumers should not eat uncooked batter, flour, or cake mix powder.
Case Counts
Total Illnesses: CDC is currently investigating five illnesses of Salmonella Agbeni with the same DNA fingerprint as the Salmonella identified in Duncan Hines cake mix. Epidemiologic information is still being collected to determine if these illnesses are linked to recalled cake mix.
What is the Problem and What is Being Done?
Conagra Brands reports that the products covered by this recall were distributed for retail sale in the U.S. and limited international exports; the specific product information is listed below. These products may be available in grocery stores around the U.S., and consumers should check their labels carefully. The firm reports that currently, no other Duncan Hines products or Conagra Brands’ products are impacted by this recall.
What are the Symptoms of Salmonella Infection?
Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps. The illness usually lasts 4 to 7 days, and most people recover without treatment. Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection.
In some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream and then to other body sites and can cause death unless the person is treated promptly with antibiotics.
Who is at Risk?
Children are the most likely to get salmonellosis. The rate of diagnosed infections in children less than five years old is higher than the rate in all other people. Children younger than five, the elderly, and people with weakened immune systems are more likely to have severe infections. It is estimated that approximately 400 persons in the United States die each year with acute salmonellosis.
What Do Restaurants and Retailers Need To Do?
Retailers should not sell and should discard all recalled products.
Retailers, restaurants, and other food service operators should always practice safe food handling and preparation measures. It is recommended that they wash hands, utensils, and surfaces with hot, soapy water before and after handling food.
•Wash and sanitize display cases and refrigerators regularly.
•Wash and sanitize cutting boards, surfaces, and utensils used to prepare, serve, or store food.
•Wash hands with hot water and soap following the cleaning and sanitation process.
•Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross-contamination.
What Do Consumers Need To Do?
The FDA is advising consumers not to bake with or eat any recalled cake mix. If already purchased, consumers should throw it away or return to the place of purchase for a refund.
Consumers should always practice safe food handling and preparation measures. It is recommended that they wash hands, utensils, and surfaces with hot, soapy water before and after handling food.
FDA offers these tips for safe food handling to keep you and your family healthy:
•Do not eat any raw cake mix, batter, or any other raw dough or batter product that is supposed to be cooked or baked.
•Wash hands, work surfaces, and utensils thoroughly after contact with flour and raw batter or dough products.
• Keep raw foods separate from other foods while preparing them to prevent any contamination that may be present from spreading. Be aware that flour or cake mix may spread easily due to its powdery nature.
Total Illnesses: CDC is currently investigating five illnesses of Salmonella Agbeni with the same DNA fingerprint as the Salmonella identified in Duncan Hines cake mix. Epidemiologic information is still being collected to determine if these illnesses are linked to recalled cake mix.
What is the Problem and What is Being Done?
- The FDA is investigating the manufacturing facility that made recalled Duncan Hines cake mixes. The FDA and the CDC informed Conagra Brands that a sample of Duncan Hines Classic White Cake Mix that contained Salmonella Agbeni matched the Salmonella collected from ill persons reported to the CDC. This was determined through Whole Genome Sequencing, a type of DNA analysis.
- Conagra Brands is working with FDA to proactively conduct a voluntary recall of Duncan Hines cake mixes from the market. The FDA is conducting an inspection at the Conagra Brands-owned manufacturing facility that produced the cake mixes. The FDA is also collecting environmental and product samples.
Conagra Brands reports that the products covered by this recall were distributed for retail sale in the U.S. and limited international exports; the specific product information is listed below. These products may be available in grocery stores around the U.S., and consumers should check their labels carefully. The firm reports that currently, no other Duncan Hines products or Conagra Brands’ products are impacted by this recall.
What are the Symptoms of Salmonella Infection?
Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps. The illness usually lasts 4 to 7 days, and most people recover without treatment. Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection.
In some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream and then to other body sites and can cause death unless the person is treated promptly with antibiotics.
Who is at Risk?
Children are the most likely to get salmonellosis. The rate of diagnosed infections in children less than five years old is higher than the rate in all other people. Children younger than five, the elderly, and people with weakened immune systems are more likely to have severe infections. It is estimated that approximately 400 persons in the United States die each year with acute salmonellosis.
What Do Restaurants and Retailers Need To Do?
Retailers should not sell and should discard all recalled products.
Retailers, restaurants, and other food service operators should always practice safe food handling and preparation measures. It is recommended that they wash hands, utensils, and surfaces with hot, soapy water before and after handling food.
•Wash and sanitize display cases and refrigerators regularly.
•Wash and sanitize cutting boards, surfaces, and utensils used to prepare, serve, or store food.
•Wash hands with hot water and soap following the cleaning and sanitation process.
•Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross-contamination.
What Do Consumers Need To Do?
The FDA is advising consumers not to bake with or eat any recalled cake mix. If already purchased, consumers should throw it away or return to the place of purchase for a refund.
Consumers should always practice safe food handling and preparation measures. It is recommended that they wash hands, utensils, and surfaces with hot, soapy water before and after handling food.
FDA offers these tips for safe food handling to keep you and your family healthy:
•Do not eat any raw cake mix, batter, or any other raw dough or batter product that is supposed to be cooked or baked.
•Wash hands, work surfaces, and utensils thoroughly after contact with flour and raw batter or dough products.
• Keep raw foods separate from other foods while preparing them to prevent any contamination that may be present from spreading. Be aware that flour or cake mix may spread easily due to its powdery nature.
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