The Recall Desk
Agency classClass IOur severity:SevereUSDA FSIS·110-2015 expansion·Announced 2015-08-27

Kapowsin Meats Recalls Pork Products Due to Salmonella Contamination

Kapowsin Meats is recalling approximately 523,380 pounds of pork products, including whole hogs for barbeque, due to possible Salmonella contamination linked to 152 illnesses in Washington.

The agency’s classification

USDA FSIS: Class I

Class I is a situation in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death.

This is the agency’s own classification, taken from its notice. The severity score below is our assessment, not the agency’s. How recall classes work

What this means for you

Our assessment, not the agency’s: severity 4/5 (Severe).

The hazard poses a serious risk of illness, injury, or structural failure. Stop using the product immediately and contact the manufacturer for a refund or repair.

Our severity reasoning: The agency classified this recall as Class I — a situation in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death. On that classification alone this is scored Severe; a score of Critical is reserved for recalls where a death or serious injury was reported. The agency gives the reason as: "Product Contamination"

Plain-English summary

Kapowsin Meats, a Graham, Washington establishment, is recalling approximately 523,380 pounds of pork products that may be contaminated with Salmonella I 4,[5],12:i:-. The recall includes varying weights of boxed or bagged Whole Hogs for Barbeque and fabricated pork products such as pork offal, pork blood, and pork trim. These products were produced between April 18, 2015, and August 26, 2015, and bear the establishment number Est. 1628 inside the USDA mark of inspection.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) expanded this recall after intensified sampling revealed positive results for Salmonella at the facility. FSIS determined that the establishment's sanitary improvement efforts were insufficient. The recall covers products shipped to individuals, retail locations, institutions, and distributors in Alaska, Oregon, and Washington.

FSIS, the Washington State Department of Health, and the Centers for Disease Control and Prevention (CDC) identified a link between the Kapowsin Meats products and a larger illness investigation. Based on epidemiological evidence, 152 case-patients in Washington have been identified with illness onset dates ranging from April 25, 2015, to August 12, 2015. Traceback investigations identified 36 of these patients who consumed whole hogs for barbeque or pork products from this establishment prior to illness onset.

Consumers who have purchased these products are urged not to consume them and should throw them away or return them to the place of purchase. FSIS advises consumers to safely prepare raw meat products and cook pork and whole hogs for barbeque to a minimum internal temperature of 145°F with a three-minute rest time, using a food thermometer to confirm the temperature.

The recalled product

Product
Kapowsin Meats Recalls Pork Product Due To Possible Salmonella Contamination
Category
Food — Raw Pork
Hazard

Distribution

Distributed in 3 states:

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