WASHINGTON, 2016-Jul-23 — /EPR Retail News/ — Kapowsin Meats Inc., a Graham, Wash. establishment, is recalling approximately 11,658 pounds of pork products that may be contaminated with Salmonella I 4,,12:i:-, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The whole roaster hogs were produced between June 13, 2016 and July 15, 2016. The following products are subject to recall:
- Varying weights of boxed/bagged Whole Hogs for Barbeque
The products subject to recall bear establishment number “EST. 1628M” inside the USDA mark of inspection. These items were shipped to various individuals, retail locations, institutions, and distributors in Washington.
FSIS was notified of an illness investigation in Washington on July 13, 2016. The Washington State Department of Health updated FSIS on July 19, 2016 of confirmed case-patients involved in an illness outbreak of Salmonella I 4,,12:i:-. Working in conjunction with the Washington State Department of Health, local health departments and the Centers for Disease Control and Prevention (CDC), FSIS determined that there is a highly probable link between whole hogs for barbeque from Kapowsin Meats and this illness cluster. Based on epidemiological investigation, three Salmonella I 4,,12:i:- case-patients have been identified with illness onset dates ranging from July 5, 2016, to July 7, 2016. Traceback investigation indicated that three case-patients consumed whole hog roasters for barbeque from Kapowsin Meats. At this time, it is not known if this outbreak strain has any drug resistance; results are pending.
This investigation is ongoing. FSIS continues to work with public health partners at the Washington State Department of Health, local health and the CDC on this investigation.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after exposure to the organism. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.
FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume pork and whole hogs for barbeque 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 barbeque are cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ. For whole hogs for barbeque 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 1-2 hours.
Media and consumers with questions regarding the recall can contact John Anderson, Owner, at (253) 847-1777.
Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov.The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.
PREPARING PRODUCT FOR SAFE CONSUMPTION
USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.govWash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
- Fish: 145°F
- Beef, pork, lamb chops/steaks/ roasts: 145°F with a three minute rest time
- Ground meat: 160°F
- Poultry: 165°F
- Hot dogs: 160°F or steaming hot
Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90º F. Refrigerate cooked meat and poultry within two hours after cooking.
|USDA Recall Classifications|
|Class I||This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.|
|Class II||This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.|
|Class III||This is a situation where the use of the product will not cause adverse health consequences.|
Congressional and Public Affairs
Gabrielle N. Johnston