July 18, 2018 - Hy-Vee announced Tuesday that it would recall the pasta [1] after at least 20 customers reported becoming violently ill after eating its store-brand spring pasta salad, according to CNN [2]. Affected products were sold in 8 states, including Iowa, Minnesota, Nebraska, South Dakota, Illinois, Missouri, Kansas, and Wisconsin.
Free Confidential Lawsuit Evaluation: If you or a loved one developed symptoms of food poisoning after eating pasta salad, you should contact our law firm immediately. You may be entitled to compensation by filing a lawsuit and our lawyers can help.
Which Products are Affected by the Recall?
The recall affects 1 and 3-pound containers of Hy-Vee Spring Pasta Salad, which were produced from June 1 to July 13, 2018, with an expiration date range between June 22, 2018, and Aug. 3, 2018.
“Out of an abundance of caution, Hy-Vee voluntarily removed the product last night from all of its shelves and service cases as soon as the grocery chain was notified about the situation,” Hy-Vee wrote in a statement.
Related Article: Salmonella Poisoning Outbreak Lawsuit
Salmonella Symptoms
- Nausea
- Vomiting
- Abdominal cramps
- Diarrhea
- Fever
- Chills
- Headache
- Blood in the stool
Read Also: Taylor Farms Texas Macaroni Salad Recall Case
Reduction of Salmonella in Pasta Through Common Cooking Methods: Study
A September 2021 study published in Food Protection Trends [3.] was intended to assess the microbiological lethality of cooking methods used to prepare dry pasta products for consumption.
The researchers inoculated 3 types of dry pasta with multi-strain cocktails of salmonella and E. coli and subsequently cooked the pasta using the following methods: elbow noodles were exposed to microwave cooking (2.5 min on high setting; minimum power output of 720 W) as part of an “elbow noodles in a cup” product, flat noodles were cooked on a stovetop in boiling water (6 min in boiling water), and no-boil lasagna noodles were exposed to baking as part of a three-layer lasagna (50 min in an oven preheated to 204°C).
The average population levels of salmonella and E. coli in all 3 types of dry noodles were >6.5 logs most probable number per gram. Each cooking method evaluated reduced salmonella and E. coli population levels to 6-log reductions.
The authors concluded that the results of the study demonstrated that the cooking processes evaluated were capable of mitigating the microbiological food safety risks associated with dry pasta.
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Do I Have a Pasta Salad Recall Lawsuit?
The Food Poisoning Litigation Group at Schmidt & Clark, LLP law firm is an experienced team of trial lawyers that focus on the representation of plaintiffs in Pasta Salad Recall Lawsuits. We are handling individual litigation nationwide and currently accepting new food poisoning cases in all 50 states.
Free Pasta Salad Recall Lawsuit Evaluation: Again, if you or a loved one was sickened after eating pasta salad, you should contact our law firm immediately. You may be entitled to compensation by filing a food poisoning lawsuit and our lawyers can help.
