USDA-FSIS investigates Salmonella cases linked to pork
The agency said illnesses caused by Salmonella I 4,[5],12:i:- may be associated with whole hog roasters prepared for barbecue.
Four Salmonella I 4,[5],12:i:- case-patients have been identified with illness onset dates ranging from July 5-7, 2016.
Those ill attended the Good Vibe Tribe Luau in Seattle on July 3 and pork came from Kapowsin Meats but the source of illness has not been confirmed.
Kapowsin Meats link again
FSIS has found a possible link between the products from Kapowsin Meats and the illness cluster.
The firm recalled 11,658 pounds of pork products that may be contaminated. Whole roaster hogs were produced between June 13 and July 15.
Product was shipped to individuals, retail locations, institutions, and distributors in Washington.
Kapowsin Meats recalled more than 500,000 pounds of pork that was potentially contaminated with the same pathogen last year and suspended operations.
During that investigation, sampling revealed positive results for Salmonella I 4,[5],12:i:- on Whole Hogs for Barbecue, associated pork products and throughout the establishment.
Traceback investigation identified 36 case-patients who ate whole hogs for barbecue or pork products from the firm prior to illness onset.
Illnesses were part of a larger investigation which identified more than 150 case-patients in Washington with illness onset dates ranging from April 25 to August 12, 2015.
Ongoing investigation and cooking advice
FSIS said it was working with the Washington State Department of Health and the Centers for Disease Control and Prevention (CDC) as part of the current investigation.
The Washington State Department of Health told FSIS of confirmed case patients involved in an illness outbreak last week.
FSIS advised consumers to only eat pork and whole hogs for barbecue that have been cooked to a minimum internal temperature of 145° F with a three minute rest time.
“The only way to confirm that whole hogs for barbecue are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature.
“For whole hogs for barbecue make sure to check the internal temperature with a food thermometer in numerous places, including near the bone.
“Check the temperature frequently and replenish wood or coals to make sure the fire stays hot. Remove only enough meat from the carcass as you can serve within one to two hours.”
