The Washington state Department of Health issued a news release on Wednesday, updating the number of cases of Salmonella linked to pork products. There are now 134 confirmed cases of Salmonellosis in 10 counties around the state.
The DOH, working alongside other local, state, and federal partners in the investigation have looked at all possible sources for the Salmonella contamination, including restaurants, markets, slaughter facilities, farms and ranches. Most all of the illnesses have been confirmed to be the outbreak strain of Salmonella first recovered.
Early testing showed the Salmonella strain to be linked to a wholesale slaughterhouse in Graham, Washington. Samples were collected from Kapowsin Meats, Inc in Pierce County last week. Tests have since confirmed the presence of the outbreak strain.
Kapowsin Meats is regulated by the U.S. Department of Agriculture’s FSIS, and the company is cooperated fully in the investigation. Because there may be other sources of the Salmonella strain, disease investigators are continuing to search for the original source of the bacteria.
The company is voluntarily recalling approximately 116,262 pounds of whole hogs that may be contaminated with Salmonella. The whole hogs for barbecue were produced between April 18, 2015, and July 27, 2015. The product subject to recall bears the establishment number “Est. 1628” inside the USDA mark of inspection. The product was shipped to various individuals, retail locations, institutions, and distributors in Alaska and Washington.
The FSIS asks that consumers with any questions regarding the recall contact Kapowsin Meats owner John Anderson at (253) 847-1777.
Digital Journal began following this story on July 24, 2015, when local and state health officials began investigating a number of cases as well as clusters of infections arising from eating pork at various events in eight counties in the state. At that time, there were 56 people sick from what appeared to be Salmonellosis.
