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    Pork Recall Linked to 152 Confirmed Cases of Salmonella - Forum

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    Forum moderator: arya, dethalternate 
    Forum » untoten.reich » Science, Astronomy, Nature » Pork Recall Linked to 152 Confirmed Cases of Salmonella
    Pork Recall Linked to 152 Confirmed Cases of Salmonella
    dethalternateDate: Sunday, 30-August-2015, 1:25 AM | Message # 1
    -- dragon lord--
    Group: lords
    Messages: 3409
    Status: Offline
    USDA Expands Pork Recall Linked to 152 Confirmed Cases of Salmonella

    By News Desk | August 27, 2015

    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.

    In 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.

    © Food Safety News

    untotenawake
    Read more/full article/source - http://www.foodsafetynews.com/2015....bSgViko


     
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