Kapowsin Meats Pork Recall: Salmonella Risk in Whole Hogs
Kapowsin Meats recalls ~116,262 lbs of whole hogs due to possible Salmonella contamination. Check your freezer and cook pork to 145°F.
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possible contamination with Salmonella I 4, [5],12:i:-
What happened, in plain English
Kapowsin Meats is recalling approximately 116,262 pounds of whole hogs for barbeque because they may be contaminated with Salmonella I 4, [5],12:i:-. This contamination has been linked to a larger illness investigation involving at least 134 case-patients in Washington. The product was produced between April 18, 2015, and July 27, 2015, and shipped to various locations in Alaska and Washington. Read more at govinfonow.com/recall/1275477-kapowsin-meats-recalls-pork-product-due-to-possible-salmonella-contamination.
Source Summary by GovInfoNow · govinfonow.com/recall/1275477-kapowsin-meats-recalls-pork-product-due-to-possible-salmonella-contamination · Updated October 12, 2026 · Official notice: USDA FSIS #110-2015
Cite this page
“Kapowsin Meats Pork Recall: Salmonella Risk in Whole Hogs.” GovInfoNow, updated October 12, 2026. https://govinfonow.com/recall/1275477-kapowsin-meats-recalls-pork-product-due-to-possible-salmonella-contamination. Based on USDA FSIS recall #110-2015 (https://www.fsis.usda.gov/recalls-alerts/kapowsin-meats-recalls-pork-product-due-possible-salmonella-contamination-0).
Why it’s dangerous
The product may contain Salmonella bacteria, which can cause salmonellosis. Symptoms include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated food. In some cases, the illness can be severe enough to require hospitalization.
Who’s affected
Consumers who purchased whole hogs for barbeque from Kapowsin Meats, particularly those in Alaska and Washington. Older adults, infants, and persons with weakened immune systems are at higher risk for severe illness.
How to tell if you have this one
Look for whole hogs for barbeque with varying weights that bear the establishment number Est. 1628 inside the USDA mark of inspection. The product was produced on various dates between April 18, 2015, and July 27, 2015.
- Brand
Kapowsin Meats- Category
Meat & poultry
What to do — step by step
Check Your Freezer
Verify if you have whole hogs for barbeque from Kapowsin Meats with Est. 1628 inside the USDA mark of inspection.
Cook to Safe Temperature
If you consume the product, cook it to a minimum internal temperature of 145°F with a three-minute rest time using a food thermometer.
Where it went and when
Where it was distributed
Distributed in Alaska and Washington.
USDA FSIS distribution: “Alaska, Washington”
States: Alaska, Washington.
Recall timeline
FSIS closed this recall in 2016.
- USDA FSIS announced the recall
- FSIS closed the recall
Dates from the agency record only; steps without a date are left out.
Questions people ask
Where was the product sold?
It was shipped to various individuals, retail locations, institutions, and distributors in Alaska and Washington.
What should I do if I have this product?
You can safely consume it only if cooked to a minimum internal temperature of 145°F with a three-minute rest time. Contact John Anderson at (253) 847-1777 for questions.
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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 #110-2015 (August 13, 2015)
- Plain-language summary written by qwen3.6:35b-a3b on October 12, 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.