A recent salmonella outbreak linked to Duncan Hines cake mix has finally come to an end, but health officials indicate that consumers should still check for recalled boxes and always avoid eating raw cake batter.
On November 5, 2018, ConAgra foods issued a recall for four varieties of Duncan Hines cake mix, after a quality inspection determined that the products were tainted with Salmonella agbeni. At least seven people across five different states were sickened after due to the recalled cake mixes.
In a final update issued this week, the U.S. Centers for Disease Control and Prevention (CDC) indicates that the Duncan Hines salmonella outbreak appears to be over, with no new cases reported. However, consumers should continue to check their cake mixes to make sure they were not a part of the recall.
The recall affected four varieties of 15.25 oz Duncan Hines cake mix, including classic white, classic yellow, classic butter golden, and confetti cake.
Recalled mixes will have “best if used by dates” of March 7–13, 2019. Consumers who find any cake mixes affected by the recall should either throw the cake mix away or return it to the store for a refund.
Illnesses connected to the recall occurred from June to October 2018. Symptoms of salmonella include diarrhea, stomach cramps, and fever.
Symptoms typically begin 12-72 hours after eating the affected product and the illness will last anywhere from 4-7 days. Most people will fully recover on their own without medical attention or hospitalization.
The CDC recommends consumers never eat raw cake or cookie dough, whether homemade or made from a store bought box mix. If you have a Duncan Hines cake mix affected by the recall, throw it away immediately and do not use it.