Whole hogs for barbeque, recalled Thursday, have been associated with 32 Salmonella I 4, [5],12:i:- illnesses now being tracked by the Washington State Department of Health and the federal Centers for Disease Control and Prevention (CDC) in Atlanta. And officials say those cases may be part of a larger outbreak. Graham, WA-based Kapowsin Meats has recalled 116,262 pounds of whole hogs that may be contaminated with the outbreak strain. In an announcement from USDA’s Food Safety and Inspection Service, the whole hogs were said to bear the establishment number “Est. 1628” inside the mark of inspection. Production occurred between April 18, 2015 and July 27, 2015 for distribution to retailers, institutions, distributors and individuals in Alaska and Washington State. The products subject to recall are: Varying weights of Whole Hogs for Barbeque http://www.dreamstime.com/stock-images-roast-pig-whole-cooked-ready-to-eat-image47371784 FSIS learned of the illnesses from Washington State health officials on July 15. The agency worked since then with the state and CDC to determine there is a link between whole hogs for barbeque from Kapowsin Meats and these illnesses. The raceback investigation identified 32 case-patients who consumed whole hogs for barbeque from this establishment prior to illness onset. These illnesses are part of a larger illness investigation. Based on epidemiological evidence, 134 case-patients have been identified in Washington with illness onset dates ranging from April 25, 2015 to July 29, 2015. FSIS said the state-federal investigating is continuing. The state’s Dr. Scott Lindquist said the source of the outbreak, which began between April 25 and July 29, could be further up the food chain at farms in either Washington State or Montana that supplied pigs to Kapowain Meats.   Eight of 11 environmental samples from the slaughterhouse did return positives for the pathogen, which is being seen in Washington State for the first time ever. 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 eating the contaminated product. 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. FSIS and the company are concerned that some product may be frozen and in consumers’ freezers. (To sign up for a free subscription to Food Safety News, click here.)