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.
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) and reported illnesses, but the source text does not explicitly state that hospitalizations or deaths occurred, nor does it provide an FDA Class I classification, fitting the criteria for a High severity score.
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
Distribution
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