Overnight, the Seattle Salmonella outbreak traced to pork from Kapowsin Meats broke into a nationwide public health alert about the use and consumption of whole hog roasters prepared for barbeque.
The health alert was issued by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) and specifically concerns concerns about illnesses caused by Salmonella I 4,,12:i:-.
On July 13, FSIS was notified of the Kapowsin Meats investigation in Seattle. The Washington State Department of Health notified FSIS on July 19 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 and local health departments, and the Centers for Disease Control and Prevention (CDC), FSIS determined that there is a possible link between the roaster 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. It is not known at this time 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 agencies and the CDC on this investigation. Updated information will be provided as it becomes available.
FSIS moved forward with a Public Health Alert because company representatives were not available to participate in a recall committee conference earlier in the day. FSIS is working with the company to identify specific products to be removed from commerce. In the meantime, FSIS recommends the following guidance associated with roasting pigs.
Roasting a pig is a complex undertaking with numerous potential food handling issues. FSIS urges consumers to keep the four food safety steps in mind: Clean, Separate, Cook, and Chill.
- CLEAN: Obtain your pig from a reputable supplier. Have the supplier wrap it in plastic, or a large plastic bag to contain the juices. Keep the pig cold until it is time to cook it. If you can’t keep it under refrigeration or on ice, consider picking it up just before you are ready to cook it.
- SEPARATE: Anything that comes into contact with whole pig should be washed with hot soapy water afterwards. This includes hands and utensils.
- COOK: FSIS recommends that all pork products are cooked to a minimum internal temperature of 145º F with a three minute rest time. 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.
- CHILL: Once the meat is cooked, transfer to clean serving dishes. Pack leftovers in shallow containers and refrigerate within 1-2 hours. It is not necessary to cool before you refrigerate it.
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.
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.
|Recommendations for Preventing Salmonellosis:
Wash hands with soap and water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use one cutting board for raw meat, poultry and egg products and a separate one for fresh produce and cooked foods.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal for groundmeat is 160º F, and 165º F for poultry, as determined with a food thermometer.
Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90º F). Refrigerate cooked meat and poultry within two hours after cooking.