August 14, 2015 — The family of a toddler who was hospitalized with Salmonella after being infected at a pig-roast party has filed a lawsuit, the Seattle Times reports.
Health officials in Washington say the outbreak has sickened at least 134 people who ate whole roasted hogs at barbecues. It is likely that many more cases were never reported. Illness onset dates ranged from April 25, 2015 to July 29, 2015.
Yesterday, a recall was issued by Kapowsin Meats of Graham, Washington for approximately 116,262 pounds of whole hogs due to Salmonella contamination.
The lawsuit was filed on behalf of 19 month-old Naylyn Guiles, who was hospitalized with high fever, diarrhea, chills, and other symptoms on July 29, one day after the barbecue.
She was diagnosed with a rare strain of Salmonella, serotype I 4,, 12:i:-. Federal and state health officials have detected the strain in samples from the Kapowsin meatpacking plant. However, they say Kapowsin may not be the source of the outbreak. Hog farms in Washington and Montana are also under investigation.
Most healthy people recover from Salmonella infections within 5-7 days. Serious complications are more likely to occur in young children and people with weak immune systems.
Consumers can avoid Salmonella infection by carefully avoiding cross-contamination with raw meats, washing hands and utensils, and cooking pork to an internal temperature of 145ºF.
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