The statewide salmonella outbreak linked to pork products continues to grow — now sickening 134 people, including two Clark County children.
State health officials are working with other local, state and federal partners to investigate the outbreak, which has now spread to 10 counties. The Centers for Disease Control and Prevention sent its team of “disease detectives” to Washington to help with the investigation, the state Department of Health announced Wednesday.
Investigators are interviewing the most recent victims and comparing information to early cases, which were first reported to the health department in the spring. Health officials announced several weeks ago that they had launched the investigation after more than 50 people had tested positive for salmonella.
Investigators are searching for possible contamination and exposure sources, including restaurants, markets, slaughter facilities and farms and ranches. Early testing shows a connection to a slaughter facility in Graham, according to the state health department.
Health officials took samples from Kapowsin Meats in Pierce County last week. Testing confirmed the outbreak strain of salmonella was present, according to the state health department. The business is cooperating with the investigation, health officials said.
Disease investigators are searching for the origin of the salmonella bacteria in the outbreak, and health officials said there may be other sources.
Exposure for many of the ill people apparently was whole roasted pigs served at private events and restaurants, health officials said.
Clark County Public Health learned in June that an 8-year-old local boy had contracted salmonella. Health officials haven’t determined how he was exposed to salmonella; he may have been exposed at a farm or a rodeo, said Don Strick, Clark County Public Health spokesman.
Last month, local health officials learned that another Clark County boy (his age was not provided) began presenting symptoms of salmonella infection on July 9. He was likely exposed during a July 4 pig roast, Strick said.
Neither boy was hospitalized and both have recovered, Strick said.
State health officials are emphasizing the importance of properly cooking whole roasted pigs, in addition to proper handling and preparation.
Health officials recommend cooking meat to a safe internal temperature — 145 degrees for whole cuts of pork — using a meat thermometer. Other food safety tips include washing hands thoroughly with soap and water before and after preparing food, especially raw meat; avoiding placing cooked food on plates that previously held raw meat; and sanitizing cutting boards, knives and countertops that come into contact with raw meat.
In addition to safe food handling, health officials said anyone in contact with live animals at home, in petting zoos and at local fairs, should thoroughly wash their hands after contact with the animals.
