N.W. pork recall aims to stop salmonella

Kapowsin Meats in Graham is recalling more than 520,000 pounds of pork shipped around Washington, Oregon and Alaska after U.S. Department of Agriculture food inspectors found evidence the meat may be tainted with salmonella.

The USDA’s Food Safety and Inspection Service announced the recall following a round of sampling at Kapowsin Meat’s facility that was performed as the business worked to address problems that led to a recall of their products earlier this month.

Sampling found salmonella in whole hogs for barbecue, associated pork products and around the business; as a result, the scope of the recall has expanded, according to the USDA. The business has voluntarily suspended work.

The whole hogs and associated items were produced between April 18 and Aug. 26. The recalled products include varying weights of boxed or bagged whole hogs for barbecue and other pork products, including various pork offal products, pork blood and pork trim.

Products subject to recall will bear the establishment number “Est. 1628” inside the USDA mark of inspection, the agency said.

The state Department of Health notified the USDA of salmonella-related illnesses in mid-July. The state health department and federal Centers for Disease Control and Prevention found a link between these illnesses and pork from Kapowsin Meats.

An investigation identified 36 cases among patients who consumed the suspected pork products prior to getting sick.

The USDA said 152 patients in Washington have been identified as getting sick between April 25 and Aug. 12 this year. Two cases were reported in Clark County.

The agency encouraged consumers to safely prepare raw meat products, fresh and frozen, and only consume pork and whole hogs for barbecue that have been cooked to a minimum internal temperature of 145 degrees, and to use a food thermometer to check.