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.
What this means for you
Real risk of harm even if no illness or injury has been reported yet. Stop using the product and follow the agency's guidance.
Our severity reasoning: The recall involves a high-risk pathogen (Salmonella) with confirmed reported illnesses (152 case-patients), but the source text does not explicitly report deaths or hospitalizations, which would be required for a higher severity score.
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
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