Ramsey’s Diner and Missy’s Pies locations have been reported in four Kentucky counties, according to health officials. 

According to a release from the Lexington-Fayette County Health Department, individuals who contracted the infection all consumed “custard-based pie topped with meringue or cheesecake dessert” between June 17-20. Entrees differed between each case. 

Cases include: 

  • Four Fayette County residents. 
  • Two Jessamine County residents. 
  • Two Mercer County residents. 
  • One Fleming County resident. 
  • One out-of-state resident. 

Individuals who have purchased a pie from Ramsey’s Diner or Missy’s Pies are encouraged to discard the remainder.

According to LFUCG, all pies at each restaurant location have been discarded. Samples of both the pies and eggs were collected and tested, although “there has been no positive identification of an implicated source for the salmonella exposure.” 

After “cleaning of the common kitchen where pies were prepared was completed and the establishment,” the restaurants were able to return to operation, preparing shelf-stable fruit pies and those without eggs as filling. 

Symptoms of salmonella include diarrhea, fever, stomach cramps, pain, nausea, vomiting and chills. These typically present within six hours to six days from exposure, but most commonly present between six and 48 hours.

Those who experienced symptoms after consuming food from either restaurant since June 15 are encouraged to submit this questionnaire.

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Photo of Bruce Clark Bruce Clark

Bruce Clark is a partner in Marler Clark. In 1993, Bruce became involved in foodborne illness litigation as an attorney for Jack in the Box restaurants in its E. coli O157:H7 personal injury litigation. The Jack in the Box litigation spanned more than…

Bruce Clark is a partner in Marler Clark. In 1993, Bruce became involved in foodborne illness litigation as an attorney for Jack in the Box restaurants in its E. coli O157:H7 personal injury litigation. The Jack in the Box litigation spanned more than four years and involved more than 100 lawsuits in four states. Since that time, Bruce has been continuously involved in food and waterborne illness litigation involving bacterial, viral, and parasitic agents in settings ranging from large scale outbreaks to individual cases. He has extensive expertise in the medical, microbiological, and epidemiological aspects of foodborne illness cases gleaned from more than a decade of working with leading experts across the country. Bruce frequently speaks to public health groups as well as food industry groups about the realities of foodborne illness litigation and efforts that can help avoid the damage foodborne pathogens inflict.