2016 E. coli Outbreak Linked to Flour – Recall and Advice

Multistate Outbreak of Shiga toxin-producing Escherichia coli Infections Linked to Flour (Final Update)

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Although the outbreak investigation is over, illnesses are expected to continue for some time. The recalled flour and flour products have long shelf lives and may still be in people’s homes. Consumers who don’t know about the recalls could continue to eat the products and get sick. A list of the recalled products and how to identify them is available on the Advice to Consumers page.

Recall

Several recalls and recall expansions have been announced as a result of this investigation.

On July 25, 2016, General Mills expanded its recall to include more production dates.

On May 31, 2016, General Mills recalled several sizes and varieties of Gold Medal Flour, Gold Medal Wondra Flour, and Signature Kitchens Flour due to possible E. coli contamination. On July 1, 2016, General Mills expanded the recall to include additional lots of flour sold under the same brand names. The recalled flours were sold nationwide.

The tables below contain information about the brands, sizes, better if used by dates, and UPC codes for the recalled products. Images of the recalled flours are available on the General Mills website.

Recalled Products

Advice to Consumers

  • Consumers should not use any of the recalled products and should throw them out.
    • If you stored your flour in another container without the packaging and don’t remember the brand or better by date is, throw it out to be safe.
    • Consumers should thoroughly wash the containers before using them again.
  • Eating raw dough can make you sick.
    • Flour or raw eggs used to make raw dough or batter might be contaminated. 
    • Bake items made with raw dough or batter before eating them. Follow the recipe or instructions on the package
    • Do not taste raw dough or batter. Even tasting a small amount could make you sick.
  • Clean up thoroughly after baking.
    • Wash any bowls, utensils, and other surfaces that were used when baking with hot water and soap.
    • Wash your hands with water and soap after baking.
  • Contact your healthcare provider if you think you may have become ill from eating raw dough.
    • Most people infected with STEC develop diarrhea (often bloody) and abdominal cramps an average of 3-4 days after swallowing the germ.
    • More information about signs and symptoms of STEC infection is available on the Signs & Symptoms page.

Advice to Restaurants and Retailers

  • Restaurants and other retailers should not sell or serve any of the recalled products.
    • If you stored your flour in another container without the packaging and don’t remember what the brand or better by date is, throw it out to be safe
    • Restaurants and retailers should thoroughly wash flour storage containers before using them again.
  • Clean up thoroughly after baking.
    • Wash any bowls, utensils, and other surfaces that were used when baking with hot water and soap.
    • Wash your hands with water and soap after baking.
  • Always practice food safety for raw dough.
    • Do not give customers raw dough to play with or eat. It is not safe to eat or play with raw dough, whether made from recalled flour or any other flour.
    • Bake items made with raw dough or batter before serving or selling them. Follow the recipe or instructions on the package.

Read the full Outbreak Investigation