General Mills orders mass recall of flour


After an outbreak of E. coli linked to flour sickened 38 people, General Mills announced that it’s recalling about 10 million pounds of flour.

Thirty-eight people across 20 states reported sickness between Dec. 21, 2015 and May 3, 2016. A report by the Center for Disease Control and Prevention discovered half of the 38 became sick after making homemade food with flour before becoming ill. Several of them reported using General Mills brands including Gold Medal, Wondra and Signature Kitchens brand.

Ten people have been hospitalized, but none have developed hemolytic uremic syndrome, a type of kidney failure associated with the bug.

The recall, made on General Mills part is strictly pre-emptive. No presence of E. coli 0121 was found across any of its flour or flour manufacturing facilities, and zero individuals contacted the company reporting illness.

“As a leading provider of flour for 150 years, we felt it was important to not only recall the product and replace it for consumers if there was any doubt,” Liz Nordlie, president of General Mills’ Baking division said. “But also to take this opportunity to remind our consumers how to safely handle flour.”

The CDC identified General Mills’ Kansas City facility as the “likely source” of the outbreak linked to flour.

Traceback investigations collected from people and restaurants where ill people were exposed to raw dough discovered that the flour was produced the same week in November 2015 at the Kansas City facility.

For more information on the recall, visit General Mill’s website here.

Jaime Carrillo dreams of pizza the way Jiro dreams of sushi. Despite his pretensions about food, his pantry stocked with home made jams and pickles and mad scientist ingredients like xantham gum, he’s not above a weekly dose of drive-thru chili dogs. He’s always thinking of different kinds of food to sous vide, or trying his hands at home charcuterie. Also, he’s very excitable and quick to anger when it comes to food and foodie culture.

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