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Washington State Salmonella Outbreak Linked To Pork

Washington Pork Salmonella Outbreak Update – In its August 12, 2015, outbreak update the Washington State Department of Health (WSDH) reported that the Salmonella outbreak linked to pork products has grown to 134 illnesses, reported across 10 of the state’s counties. The number of cases reported by county is as follows: Clark (2), Cowlitz (1), Grays Harbor (1), King (84), Kitsap (1), Mason (2), Pierce (12), Snohomish (24), Thurston (2), and Yakima (5) counties. The WSDH reminds consumers to cook pork thoroughly.

Public health officials from local and state agencies, along with the U.S. Centers for Disease Control and prevention (CDC) are investigating the outbreak. According to the WSDH news release, investigators are interviewing the most recent cases and comparing information to early cases, which were first reported in the spring. The USDA’s Food Safety and Inspection Service (FISIS) reported in its pork recall notice that the available illness onset dates for the outbreak range from April 25, 2015 to July 29, 2015.

Kapowsin Meats Is Linked to the Outbreak

Most of the reported illnesses have tested positive for the outbreak strain of Salmonella, which FISIS identified as Salmonella l 4, [5],12:i- Testing has linked the outbreak to Kapowsin Meats after samples collected at the slaughter facility tested positive for the outbreak strain of Salmonella. The investigation is ongoing and other sources of contamination and exposure, including restaurants, markets, slaughter facilities, and farms/ranches are being examined.

Exposure to Salmonella for many of those sickened was whole roasted pigs, served at private events and restaurants. It help protect citizens, state health officials have issued guidance for cooking whole roasted pigs.

Pork Product Recall Information

In connection with the outbreak, FISIS announced on August 13, 2015, that Kapowsin Meats, Graham, Washington, was recalling approximately 116,262 pounds of whole hog that may be contaminated with Salmonella l 4, [5], 12:i:-

The whole hogs for barbeque were produced on various dates between April 18, 2015 and July 27, 2015. The following hog products are subject to the recall:

  • Varying weights of Whole Hogs for Barbeque, bearing 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. Consumers should check their freezers for the recalled pork product.

Salmonella Food Poisoning Symptoms

Salmonella food poisoning symptoms may include diarrhea (sometimes bloody), abdominal cramps, nausea, vomiting, fever, chills, headache, muscle pain, and joint pain. The symptoms usually appear within 6 to 72 hours after consuming a Salmonella contaminated food.

Although most people recover within 4-7 days, the elderly, infants and those with impaired immune systems are more likely to suffer the severe effects of Salmonella food poisoning which can include dehydration and bacterial sepsis (infection of the bloodstream).

Contact Attorney Eric Weinberg for a Free Salmonella Food Poisoning Lawsuit Evaluation

If you or a loved one is diagnosed with Salmonella food poisoning, are awaiting medical confirmation of infection, or have a question regarding your legal rights, you can request a food poisoning lawsuit case evaluation by calling the Weinberg Law Firm toll free at 1-877-934-6274. You can also contact our law firm online by submitting the “Free Legal Case Evaluation Form” found on this page.

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