Yah, can't quite fathom the "how" of this outbreak. The CDC homepage doesn't have any kind of explanation, clear or otherwise, as to how the Salmonella bacteria, which likes moisture, managed to end up not only contaminating the dry cereal (which is made at multiple plants) but continued to remain alive once in the dry cereal.

If it were a single batch, I'd be thinking manufacturing plant rodent contamination or something similar. Thing is, it's not a single batch or lot. The CDC's stark blanket statement reading "Do not eat any Kellogg’s Honey Smacks cereal, regardless of package size or best-by date. Check your home for it and throw it away, or return it to the place of purchase for a refund." has me wondering. I actually did some research on Salmonella serotype Enteriditis in university and, similar to some other bacteria, it requires very specific conditions to remain viable.

It's very odd, is what I'm saying, that the bacteria remained viable through the manufacturing, packaging, transport and storage processes.

Check out the link I posted, and also Google it. Apparently Salmonella species (food borne type) can live in Aw conditions lower than I imagined as well.

My GUESS it was in the honey/sugar solution spray or semi-dry mix......

Damn cherries do the same to me if I eat a lot of them.... They are SO GOOD though...

You would hope nobody would put their nuts in a processing machine... but this generations kids probably did it for a shout out on an instagram workplace hazard video..