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Elliot Olsen has regained millions of dollars for people sickened by Salmonella; he represents four people in the recent Salmonella outbreak from contaminated eggs. If you or a family member got sick from Salmonella after eating Hy-Vee’s Spring Pasta Salad, please call (612) 337-6126 for a free consultation, or complete the following:

The Hy-Vee grocery store chain has voluntarily recalled its Spring Pasta Salad after tests revealed that it was contaminated with Salmonella.

The Centers for Disease Control and Prevention (CDC) reports that 21 people in five Midwest states – Iowa, Minnesota, Missouri, Nebraska, and South Dakota – became ill after eating the Hy-Vee Spring Pasta Salad. Five of those sickened have been hospitalized.

The Midwest grocery chain – whose corporate office is based in West Des Moines, IA – has more than 240 stores in eight states. In addition to the five mentioned above, there are Hy-Vee stores in Illinois, Kansas and Wisconsin.

The CDC said that the Hy-Vee Spring Pasta Salad contains shell pasta, mayonnaise, carrots, celery, cucumbers, onions and green pepper. It could have been purchased in sealed 16-ounce or 48-ounce containers, or scooped at the deli counter into clear plastic containers.

Hy-Vee Spring Pasta Salad: CDC numbers

The CDC’s statistics for the outbreak include:

  • Illnesses started on dates ranging from June 23 to July 3.
  • Ill people range in age from 5 years old to 89 years old.
  • The median age is 50.
  • Sixty-two percent (13) of the victims are female.
  • Out of 11 people with information available, five (45 percent) have been hospitalized.
  • No deaths have been reported.

Illnesses that occurred after July 1 might not yet be reported because of the amount of time it takes between when a person becomes ill and when the illness is reported. This usually takes an average of 2 to 4 weeks.

Hy-Vee's Spring Pasta Salad linked to Salmonella outbreak

The Hy-Vee grocery store chain has voluntarily recalled its Spring Pasta Salad after tests revealed that it was contaminated with Salmonella.

Hy-Vee Spring Pasta Salad: 2 Minnesotans hospitalized

Officials at the Minnesota Department of Health (MDH) said seven cases of Salmonella Sandiego infection were identified in the state. Additional illnesses are under investigation.

The MDH reports that six of the Minnesota cases consumed Spring Pasta Salad purchased or catered from four different Hy-Vee grocery stores. Minnesotans sickened are between the ages of 23 and 89 years old, and they became ill between June 24 and June 30. Two Minnesotans were hospitalized; both are recovering.

Hy-Vee Spring Pasta Salad: the investigation

From the CDC’s website:

“Epidemiologic evidence indicates that Spring Pasta Salad purchased at Hy-Vee grocery stores is a likely source of the outbreak.

“In interviews, ill people answered questions about the foods they ate and other exposures in the week before they became ill. Ten (77 percent) of 13 people interviewed reported eating Spring Pasta Salad from Hy-Vee grocery stores in Minnesota, Nebraska, and South Dakota.

“On July 16, 2018, Hy-Vee, Inc., of West Des Moines, Iowa, removed Spring Pasta Salad products from all of its stores. Hy-Vee stores are located in Illinois, Iowa, Kansas, Minnesota, Missouri, Nebraska, South Dakota and Wisconsin. On July 17, 2018, Hy-Vee, Inc. recalled its Spring Pasta Salad because it might be contaminated with Salmonella. Consumers who have recalled Hy-Vee Spring Pasta Salad should not eat it. Return it to the store for a refund or throw it away. Restaurants and retailers should not serve or sell recalled Hy-Vee Spring Pasta Salad.

“This investigation is ongoing, and CDC will provide updates when more information is available.”

Hy-Vee Spring Pasta Salad: Salmonella info

The CDC reports that an average of 1.2 million Americans are sickened by Salmonella on a yearly basis. About 23,000 of those victims will need to be hospitalized, and about 450 of them will die.

Salmonella bacteria produce an illness called salmonellosis, which affects the intestinal tract. Salmonellosis develops anywhere from 12 hours to three days after eating food contaminated with Salmonella bacteria.

As with most types of foodborne illnesses, symptoms can last up to a week and include:

  • diarrhea, which can become bloody
  • severe abdominal pain
  • vomiting
  • fever
  • chills.

Most victims recover without needing to seek medical attention, but in some cases, diarrhea can be so severe that hospitalization is necessary.

People most at risk for complications are children under the age of 5, senior citizens over the age of 65, pregnant women, and those with compromised immune systems.