The Washington State Department of Health (DOH) issued an update Wednesday, Aug. 12, on the Salmonella outbreak linked to pork products. According to DOH, there are now 134 cases in 10 counties around the state, and testing has found the outbreak strain at a pork slaughterhouse in Graham, WA. The federal Centers for Disease Control and Prevention (CDC) sent its team of “disease detectives” to the state to help. Investigators are interviewing the most recent cases and comparing information to early cases, which were first reported in the spring. http://www.dreamstime.com/stock-photography-pulled-pork-image25878622Disease investigators are searching for possible contamination and exposure sources from a wide range of possible venues, including restaurants, markets, slaughter facilities, and farms/ranches. Salmonella bacteria are commonly found in animals used for food, and proper storage, handling, preparation, and cooking can help prevent the illness known as salmonellosis. Most of the illnesses have been confirmed with the outbreak strain of Salmonella bacteria, and early testing shows a connection to a slaughter facility in Graham, WA. Samples were collected at Kapowsin Meats in Pierce County last week, and testing confirmed the outbreak strain was present, DOH stated. The business, which is regulated by the U.S. Department of Agriculture’s Food Safety and Inspection Service, has cooperated with the investigation. There may be other sources as well, and disease investigators are searching for the origin of the Salmonella bacteria in the outbreak. The 134 cases include residents of Clark (2), Cowlitz (1), Grays Harbor (1), King (84), Kitsap (1), Mason (2), Pierce (12), Snohomish (24), Thurston (2), and Yakima (5) counties. Fifteen of these people have been hospitalized. Our previous coverage follows: Update: The total case count in this outbreak is 90 as of July 31, according to the Washington State Department of Health. The outbreak of Salmonella infections that may be linked to pork products has grown to 90 cases in several counties around the state, according to a statement posted Friday by the Washington State Department of Health (DOH). The ongoing outbreak is under investigation by state, local, and federal public health agencies. With the increase in cases, state health officials have asked the U.S. Centers for Disease Control and Prevention (CDC) to send a special team to help with the investigation. This team of “disease detectives” will arrive in Washington next week, DOH stated. Disease investigators are searching for possible exposure sources from farm to table. An apparent link to pork consumption or contamination from raw pork is the strongest lead, though no specific source has yet been found, the department noted. The likely source of exposure for some of the ill people appears to have been whole roasted pigs, cooked and served at private events. All of the people who have been sickened have been infected with the same strain of Salmonella bacteria. Salmonellosis, the illness caused by infection with Salmonella, can cause severe and even bloody diarrhea, fever, chills, abdominal discomfort, and vomiting. Serious bloodstream infections may also occur. Meanwhile, USDA’s Food Safety and Inspection Service (FSIS) issued a public health alert on Friday, July 31, 2015, to let consumers know about potential Salmonella illnesses which may be associated with pork products, specifically whole pigs used for pig roasts. According to the alert, FSIS was notified of Salmonella I 4,[5],12:i- illness clusters (groups of illnesses) on July 15, 2015, and agency officials suspect there is a link between the illnesses associated with whole pigs used for pig roasts and eight illness clusters based on information gathered in conjunction with the Washington State Department of Health and the Centers for Disease Control and Prevention (CDC). Case-patients have been identified in Washington with illness onset dates ranging from April 25, 2015 to July 21, 2015, FSIS stated. “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,” the alert noted. DOH stated that proper food handling, preparation, and cooking are the best precautions to take to prevent illness. Following food safety guidance can help prevent foodborne illness. Health officials warn consumers who handle and/or eat pork to cook the meat to a safe internal temperature, using a meat thermometer; whole cuts of pork should be cooked to 145 degrees F. All meats and fish should be cooked to a safe internal temperature, using a food thermometer; guidance can be found on the DOH website. Other food safety tips include washing hands thoroughly with soap and water before and after preparing food, especially raw meats. To avoid cross-contamination, don’t place cooked food on a plate that previously held raw meat of any kind. It’s also important to sanitize cutting boards, knives, and countertops that come into contact with raw meat by using a solution of bleach water (1 teaspoon bleach per gallon of water) or antibacterial cleaner. Contact with live animals — including pigs or other livestock at home, in petting zoos, at local fairs and elsewhere — can create exposure to Salmonella and other bacteria. Thorough hand-washing after contact with live animals is an important tool in preventing the spread of disease. The previous Food Safety News article from July 23 follows: Washington state health officials are working with state and local partners to investigate several cases and clusters of Salmonella infections that appear to be linked to eating pork. The ongoing investigation of at least 56 cases in eight counties around the state includes food served at a variety of events. Disease investigators continue to explore several sources from farm to table and are focused on an apparent link to pork consumption or contamination from raw pork. Salmonellosis, the illness caused by infection with Salmonella, can cause severe and even bloody diarrhea, fever, chills, abdominal discomfort, and vomiting. Serious bloodstream infections may also occur. As of July 23, the 56 cases include residents of King (44), Snohomish (4), Mason (2), Thurston (2), Pierce (1), Grays Harbor (1), Yakima (1), and Clark (1) counties. Five of the individuals were hospitalized; no deaths have been reported. All were infected with the same strain of Salmonella bacteria. The disease investigation shows a potential exposure source for several cases was whole roasted pigs, cooked and served at private events. The source of contamination remains under investigation by state and local health officials and federal partners. The outbreaks are a reminder of the importance of proper food care, handling, preparation, and cooking to prevent illness. State health officials recommend these food safety strategies broadly, and specifically advise against eating raw or undercooked pork. Following food safety guidance can help prevent foodborne illness. Health officials warn consumers who handle and/or eat pork to cook the meat to a safe internal temperature, using a meat thermometer; whole cuts of pork should be cooked to 145 degrees F. Meat thermometers should be placed in the thickest part of the meat, avoiding bone, fat, and cartilage. All meats and fish should be cooked to a safe internal temperature, using a food thermometer; guidance can be found on the Washington Department of Health website. Other food safety tips include washing hands thoroughly with soap and water before and after preparing food, especially raw meats. To avoid cross-contamination, don’t place cooked food on a plate that previously held raw meat of any kind. It’s also important to sanitize cutting boards, knives, and countertops that come into contact with raw meat by using a solution of bleach water (1 teaspoon bleach per gallon of water) or antibacterial cleaner. (To sign up for a free subscription to Food Safety News, click here.)