Update July 22: On July 21, Kapowsin issued a recall for the whole roaster hogs.
After a Salmonella outbreak earlier this month was linked to whole hogs produced by Kapowsin Meats of Graham, Washington but no recall was issued, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today issued a a public health alert. The alert cautions consumers that the whole hogs may be contaminated with the outbreak strain Salmonella I 4,[5],12:i:-.
Last year, Kapowsin whole hogs were linked to a Salmonella outbreak caused by an antibiotic resistant strain of Salmonella I 4,[5],12:i:-. That outbreak sickened 192 people in five states, hospitalizing 30 of them, according to the Centers for Disease Control and Prevention (CDC). Most of the illnesses, 184, occurred in Washington. Oregon reported three cases, California and Idaho each had two and Alaska reported one case.
FSIS said in the alert that it was notified on July 13of an illness investigation in Washington. Six days later, the Washington State Department of Health notified the agency that the outbreak included lab-confirmed cases of Salmonella I 4,[5],12:i- infection.
Working together, FSIS, state health officials and the CDC identified three Salmonella I 4,[5],12:i:- case-patients with onset dates ranging from July 5 to July 7. A traceback investigation indicated that all three consumed meat from Kapowisn whole hog roasters before they became ill.
Symptoms of a Salmonella infection, which include nausea, diarrhea that can be bloody, abdominal cramping and fever, set in between six and 72 hours after exposure and last about a week.
