The popular ice cream chain, Cold Stone Creamery, removed all the "Cake Batter" flavored ice cream from their stores. A warning was issued to throw the ice cream away after an outbreak of Salmonella Typhimurium infections was linked to this ice cream flavor. Health department investigators traced the common food exposure of over 20 Salmonella Typhimurium cases to the chain and specifically to the cake batter ice cream flavor. Samples of ice cream, cake mix, and spray-dried eggs were cultured for Salmonella at various laboratories in the United States. This ice cream flavor included a pasteurized liquid sweet cream base which was used in numerous other ice cream flavors. The cake mix was used only in the cake batter ice cream. The cake mix ingredients included: spray-dried egg whites; flour; several low risk ingredients. A single lot of cake mix batter was implicated by three of the involved states where cases had occurred. The University of Georgia, Center for Food Safety isolated the same strain of Salmonella Typhimurium from the cake mix batter. Flour and spray-dried egg whites have the potential to be contaminated with Salmonella. Both should be cooked before eating. They were not cooked prior to using them as ingredients in this ice cream flavor.