• Read the Recall & Advice to Consumers, Restaurants, and Retailers »
• The Washington State Department of Health and Public Health-Seattle & King County, with CDC and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS), continue to investigate an outbreak of Salmonella I 4,[5],12:i:- infections linked to pork products in Washington.
• As of August 27, 2015, 152 people infected with the outbreak strains of Salmonella I 4,[5],12:i:- have been reported from Washington.
  • 24 ill people have been hospitalized. No deaths have been reported.
• Epidemiologic, laboratory, and traceback findings have identified pork produced by Kapowsin Meats as a likely source of this outbreak of Salmonella I 4,[5],12:i:- infections. This investigation is ongoing.
• On August 27, 2015, Kapowsin Meats issued an expanded recall of approximately 523,380 pounds of pork products that may be contaminated with Salmonella I 4,[5],12:i:-.
  • Recalled pork products include whole pigs for barbeque and fabricated pork products including various pork offal products, pork blood, and pork trim.
  • Pork products were produced on various dates between April 18, 2015 and August 26, 2015.
  • Products subject to recall bear the establishment number “Est. 1628” inside the USDA mark of inspection.
  • This recall expands the August 13, 2015 Kapowsin Meats recall of approximately 116,262 pounds of whole pigs.
• Consumers should check their homes and freezers for the recalled pork products and should not cook or eat them. Retailers should not sell these products and restaurants should not serve them.
  • Consumers with questions regarding the recall can contact John Anderson at Kapowsin Meats at (253) 847-1777.
• CDC’s National Antimicrobial Resistance Monitoring System (NARMS) laboratory conducted antibiotic resistance testing on clinical isolates collected from 10 ill people infected with one of the outbreak strains.
  • All 10 isolates (100%) were multidrug resistant. This included resistance to ampicillin, streptomycin, sulfisoxazole, and tetracycline.
  • Antibiotic resistance may be associated with increased risk of hospitalization, development of a bloodstream infection, or treatment failure in patients.
  • CDC’s NARMS laboratory continues to conduct antibiotic resistance testing on additional isolates, and results will be reported when they are available.

• Read the Recall & Advice to Consumers, Restaurants, and Retailers »
• The Washington State Department of Health and Public Health—Seattle & King County, with CDC and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS), continue to investigate an outbreak of Salmonella I 4,[5],12:i:- infections linked to pork products in Washington.
• As of August 27, 2015, 152 people infected with the outbreak strains of Salmonella I 4,[5],12:i:- have been reported from Washington.
  • 24 ill people have been hospitalized. No deaths have been reported.
• Epidemiologic, laboratory, and traceback findings have identified pork produced by Kapowsin Meats as a likely source of this outbreak of Salmonella I 4,[5],12:i:- infections. This investigation is ongoing.
• On August 27, 2015, Kapowsin Meats issued an expanded recall of approximately 523,380 pounds of pork products that may be contaminated with Salmonella I 4,[5],12:i:-.
  • Recalled pork products include whole pigs for barbeque and fabricated pork products including various pork offal products, pork blood, and pork trim.
  • Pork products were produced on various dates between April 18, 2015 and August 26, 2015.
  • Products subject to recall bear the establishment number “Est. 1628” inside the USDA mark of inspection.
  • This recall expands the August 13, 2015 Kapowsin Meats recall of approximately 116,262 pounds of whole pigs.
• Consumers should check their homes and freezers for the recalled pork products and should not cook or eat them. Retailers should not sell these products and restaurants should not serve them.
  • Consumers with questions regarding the recall can contact John Anderson at Kapowsin Meats at (253) 847-1777.
• CDC’s National Antimicrobial Resistance Monitoring System (NARMS) laboratory conducted antibiotic resistance testing on clinical isolates collected from 10 ill people infected with one of the outbreak strains.
  • All 10 isolates (100%) were multidrug resistant. This included resistance to ampicillin, streptomycin, sulfisoxazole, and tetracycline.
  • Antibiotic resistance may be associated with increased risk of hospitalization, development of a bloodstream infection, or treatment failure in patients.
  • CDC’s NARMS laboratory continues to conduct antibiotic resistance testing on additional isolates, and results will be reported when they are available.

Bimbo Bakeries USA has initiated a voluntary regional recall of certain bread products under the Sara Lee®, Kroger®, Bimbo®, Nature’s Harvest®, Great Value and L’Oven Fresh® brands due to the possible presence of fragments of glass caused by a broken light bulb at one of its bakeries.

General Mills today announced a voluntary Class I recall of a limited quantity of frozen Cascadian Farm Cut Green Beans produced over two days in March 2014. The recall is being issued as a precaution after one package of finished product tested posit…

Sam Mills USA LLC is voluntarily recalling approximately 11,083 cases of – 4.4 ounce boxes of Gluten Free Chocolate Chip Granola Bars because of a risk of cross contamination with Dairy. The recall is being initiated because the Sam Mills Gluten Free Chocolate Chip Granola Bar packaging states that this is a Dairy free product and in fact it should be labeled that in “May contain Traces of Dairy”.

Sid Wainer and Son of New Bedford, MA is voluntarily recalling Jansal Valley brand Raw Macadamia Nuts, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children…

Jo’s Candies of Torrance, California is voluntarily recalling Trader Joe’s Dark Chocolate covered Honey Grahams with Sea Salt (SKU 55024), because it may contain milk, which was not declared on the label. People who have an allergy or severe sensitivity to milk run the risk of a serious or life-threatening allergic reaction if they consume these products. Two reactions have been reported to date.

Chetak New York L.L.C. of Edison, NJ is recalling 300 jars of 14.1oz “Deep Coriander Powder”, Lot# LE15152, because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young …

This investigation is over; however, the recalled frozen tuna has a long shelf life and may still be in freezers. Restaurants and retailers unaware of the recalls could continue to serve and sell sushi made with recalled frozen tuna and people cou…

• This investigation is over; however, the recalled frozen tuna has a long shelf life and may still be in freezers. Restaurants and retailers unaware of the recalls could continue to serve and sell sushi made with recalled frozen tuna and people could get sick.
• As a result of this investigation, Osamu Corporation announced two voluntary recalls of frozen yellowfin tuna from one processing plant in Indonesia. Details about the products affected by the recalls is available on the Advice to Restaurants, Retailers, and Consumers page.
• Restaurants and retailers should not sell or serve any of the recalled tuna products.
  • Carefully check your establishment’s freezers for recalled products. Return recalled products to the distributor for a refund.
  • When in doubt, don’t sell or serve it.
• Epidemiologic, laboratory, and traceback findings indicated that frozen raw tuna was the likely source of this outbreak.
  • Most ill people interviewed in the outbreak reported eating sushi made with raw tuna in the week before becoming sick.
• A total of 65 people infected with one of the outbreak strains of Salmonella Paratyphi B variant L(+) tartrate(+) (64 people) or Salmonella Weltevreden (1 person) were reported from 11 states.
  • 11 ill people were hospitalized, and no deaths were reported.
• CDC’s National Antimicrobial Resistance Monitoring System (NARMS) laboratory conducted antibiotic resistance testing on clinical isolates collected from three ill people infected with the outbreak strain of Salmonella Paratyphi B variant L(+) tartrate(+).
  • Of the three isolates, one (33%) isolate was resistant to ampicillin and two (67%) were susceptible to all antibiotics tested on the NARMS panel.
• People at higher risk for serious foodborne illness should not eat any raw fish or raw shellfish, regardless of an ongoing outbreak. These groups include:
  • Children younger than 5 years
  • Adults older than 65
  • Pregnant women
  • People with weakened immune systems.