The original Aug. 13 recall of pork products from Kapowin Meats of Graham, WA, was for approximately 116,262 pounds of whole hogs that may be contaminated with Salmonella I 4,[5],12:i:-. Now, in an Aug. 27 expansion of that earlier recall, approximately 523,380 pounds of pork are being recalled in:

  • varying weights of boxed and bagged whole hogs for barbecue, and,
  • varying weights of boxed and bagged fabricated pork products, including various pork offal products, pork blood and pork trim.

hogs1-iphoneIn addition, the first recall covered production that occurred between April 19, 2015, and July 27, 2015. The expanded recall extends the recall period to Aug. 26, 2015, or an additional four weeks, USDA stated. Behind the expanded recall is a finding by USDA’s Food Safety and Inspection Service that recent sanitary improvements made by Kapowsin Meats were insufficient and therefore required expanding the scope of the recall. In both recall notices, the public is advised to look for “Est. 1628” inside the USDA mark of inspection. The recalled products were distributed in Alaska, Oregon, and Washington state to individuals, retail locations, institutions and various distributors. Meanwhile, Washington state health officials are investigating a Salmonella I 4,[5],12:i:-. outbreak with 152 confirmed cases, according to USDA. Thirty-six of those cases have been traced back to consuming whole hogs for barbecue, the agency stated.

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  • SeaKat

    Do recalls like this figure into the food wasted totals?

  • waynyatta

    If people would just cook their food, it wouldn’t matter if it came packed in turds.

    • Food Microbiologist

      Undercooking is most likely not the issue here. For instance, to render the shoulder tender, you must raise the temperature to 170°For higher. The most likely factor here is post cook contamination with salmonellae that were on the raw pork. That would also gibe with the scientific literature over the past decade and also with papers predating the 1971 APHA vs Butz case.

    • Carl Custer

      Undercooking is most likely not the issue here. For instance, to render the shoulder tender, you must raise the temperature to 170°F or higher. The most likely factor here is post cook contamination with salmonellae that were on the raw pork. That would also gibe with the scientific literature over the past decade and also with papers predating the 1971 APHA vs Butz case.

  • Anhcim Enaid

    we used to raise animals, and every part of the critter was used into a human consumption item, or used as pet food or fertilizer.. and the FDA never said shit about it… I bet now you need a permit that costs more than the whole carcass retail to butcher your own animal raised for food….

  • gemstoneprincess

    Pork is just nasty! Any meat that has to be made edible by feeding it a steady stream of antibiotics is not a food I want to eat.

  • Sandra Downie

    If people would just stop the cruelty of factory farming and move to sustainable food sources they wouldn’t have to worry about feces, salmonella, etc. etc!! Our environment would be better off too!