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• The Washington State Department of Health and Public Health—Seattle & King County, with CDC and U.S. Department of Agriculture’s Food Safety and Inspection Service, are investigating an outbreak of Salmonella I 4,[5],12:i:- infections linked to pork products in Washington.
• As of August 13, 2015, 134 people infected with the outbreak strains of Salmonella I 4,[5],12:i:- have been reported from Washington.
  • 16 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 13, 2015, Kapowsin Meats issued a voluntary recall of approximately 116,262 pounds of whole pigs that may be contaminated with Salmonella I 4,[5],12:i:-.
  • Whole pigs were produced on various dates between April 18, 2015 and July 27, 2015.
  • The products subject to recall bear the establishment number “Est. 1628” inside the USDA mark of inspection.
• Consumers should check their homes and freezers for the recalled whole pigs and should not eat cook or 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 three ill people infected with one of the outbreak strains.
  • All (100%) isolates 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 clinical isolates, and results will be reported when they are available.

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