The Recall Desk
Agency classClass IOur severity:SevereUSDA FSIS·110-2015·Announced 2015-08-13

Kapowsin Meats Recalls Pork Products Due to Salmonella Contamination

Kapowsin Meats is recalling approximately 116,262 pounds of whole hogs for barbeque due to possible Salmonella contamination linked to 134 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 116,262 pounds of whole hogs for barbeque that may be contaminated with Salmonella I 4, [5],12:i:-. The product was produced between April 18, 2015, and July 27, 2015, and bears the establishment number Est. 1628 inside the USDA mark of inspection. The recalled items were shipped to individuals, retail locations, institutions, and distributors in Alaska and Washington.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced the recall after the Washington State Department of Health notified them of an investigation into Salmonella illnesses. Working with the Centers for Disease Control and Prevention, FSIS determined a link between the Kapowsin Meats product and the illnesses. Traceback investigations identified 32 case-patients who consumed the product prior to illness onset, while epidemiological evidence identified 134 case-patients in Washington with illness onset dates ranging from April 25, 2015, to July 29, 2015.

Consumption of food contaminated with Salmonella can cause salmonellosis, characterized by diarrhea, abdominal cramps, and fever. While most people recover without treatment, the illness can be severe for older adults, infants, and persons with weakened immune systems, potentially requiring hospitalization. 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 2 states:

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