Salmonella Risk in Pork Roasters from Kapowsin Meats - Public Health Alert
FSIS public health alert: Salmonella I 4,[5],12:i:- contamination in whole hog roasters from Kapowsin Meats. Consumers should cook to 145°F with 3-minute rest. No immediate recall action needed.
Lower-risk recall
concerns about illnesses caused by Salmonella I 4,[5],12:i:- that may be associated with use and consumption of whole hog roasters prepared for barbeque
What happened, in plain English
FSIS has issued a public health alert about possible Salmonella contamination in whole hog roasters from Kapowsin Meats. The hazard is a risk of foodborne illness from consuming undercooked pork. This does not require immediate product removal but emphasizes proper cooking practices to prevent illness. Read more at govinfonow.com/recall/1275157-salmonella-risk-in-pork-roasters-from-kapowsin-meats-public-health.
Source Summary by GovInfoNow · govinfonow.com/recall/1275157-salmonella-risk-in-pork-roasters-from-kapowsin-meats-public-health · Updated October 9, 2026 · Official notice: USDA FSIS #pha-072016
Cite this page
“Salmonella Risk in Pork Roasters from Kapowsin Meats - Public Health Alert.” GovInfoNow, updated October 9, 2026. https://govinfonow.com/recall/1275157-salmonella-risk-in-pork-roasters-from-kapowsin-meats-public-health. Based on USDA FSIS recall #pha-072016 (https://www.fsis.usda.gov/recalls-alerts/fsis-issues-public-health-alert-pork-product-due-possible-salmonella-contamination).
Why it’s dangerous
Salmonella I 4,[5],12:i:- bacteria can cause food poisoning with symptoms like diarrhea, abdominal cramps, and fever. The bacteria may be present in undercooked pork roasters, especially if not properly handled or cooked to the correct temperature.
Who’s affected
Consumers who purchased whole hog roasters from Kapowsin Meats for barbeque. Those with weakened immune systems, young children, and older adults are at higher risk of severe illness from Salmonella.
How to tell if you have this one
Whole hog roasters prepared for barbeque from Kapowsin Meats. The product was sold in Washington state starting around July 5, 2016. No specific model numbers or batch codes are mentioned in the alert.
- Brand
Kapowsin Meats- Category
Meat & poultry
What to do — step by step
Check Internal Temperature
Use a food thermometer to ensure pork reaches 145°F with a three-minute rest time before consumption.
Wash Hands and Surfaces
Wash hands with soap and water for at least 20 seconds before and after handling raw pork products.
Questions people ask
Is there a product recall?
No immediate product recall is required. FSIS is working with Kapowsin Meats to identify specific products to remove from commerce, but no products have been officially recalled yet.
How can I tell if my pork is safe?
Cook pork to a minimum internal temperature of 145°F with a three-minute rest time using a food thermometer. Check temperature in multiple places, including near the bone.
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Where this comes from
The facts (hazard, remedy, dates, manufacturer) are pulled from the official USDA FSIS recall record. The plain-language summary and step-by-step checklist are written by GovInfoNow to make the official notice easier to act on — they don’t replace it.
- Official source: USDA FSIS Recall #pha-072016 (July 20, 2016)
- Plain-language summary written by qwen3:4b on October 9, 2026, from the official record above. Not reviewed by a person — if it conflicts with the USDA FSIS notice, the notice is correct. Report an error on this page.
- GovInfoNow is an independent service and is not a government agency. We republish official USDA FSIS recall data; we don’t issue, amend or administer recalls.