FDA Issues Nationwide Alert on Possible Health Risk Associated with Cold Stone Creamery "Cake Batter" Ice Cream


The U.S. Food and Drug Administration (FDA) is alerting the public that products containing "cake batter" ice cream sold at Cold Stone Creamery stores throughout the country may be associated with an outbreak of Salmonella Typhimurium infection in several states. After being informed by FDA of the potential contamination problem, Cold Stone Creamery has agreed to immediately remove all "cake batter" ice cream products from its stores throughout the country. Consumers who may have purchased take home products from Cold Stone Creamery containing "cake batter" ice cream should not eat them, but instead dispose of them immediately.


"FDA is working with the Centers for Disease Control and Prevention (CDC) and our state partners to determine the source of the contaminated product and is issuing this alert to protect the public," said Dr. Robert Brackett, director of the FDA's Center for Food Safety and Applied Nutrition."


Salmonella Typhimurium is an organism which can cause serious and sometimes fatal infections in small children, frail or elderly people, and others with weakened immune systems. Healthy people may only suffer short-term symptoms, such as high fever, severe headache, vomiting, nausea, abdominal pain, and diarrhea. Long term complications can include arthritis.


The ice cream's possible contamination with this organism came to light after multiple cases of infection with this form of Salmonella were reported in late May and early June, 2005 in Minnesota, Washington, Oregon, and Ohio. To date, 14 people are ill from this unusual strain of Salmonella. Many of the people reporting this illness also reported consuming "cake batter" ice cream at a Cold Stone Creamery shortly before the onset of their illness.


Individuals who believe they have become ill as a result of eating this ice cream should consult their healthcare provider and contact their local health department.


The FDA will keep the public aware as more information develops.


Source: FDA

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