OLYMPIA, Wash. — State health officials are investigating several cases of Salmonella illnesses in multiple counties, and it appears it may be linked to eating pork.
There are at least 56 cases in eight counties around the state.
As of July 23, the 56 cases include residents in King (44), Snohomish (4), Mason (2), Thurston (2), Pierce (1), Grays Harbor (1), Yakima (1), and Clark (1) counties.
Health officials say five of the cases were hospitalized, and no deaths have been reported. All who were infected had the same strain of Salmonella.
“Something has changed. There’s clearly something different. And what that something is, we don’t know yet. So we’re right in the midst of that investigation, looking at everything from the farm to your table,” said Scott Lindquist, a state communicable disease epidemiologist.
According to health officials, the investigation shows a potential exposure source for several cases was whole roasted pigs, cooked and served at private events.
State and local health officials and federal partners are investigating the source of the contamination.
But the state is using the Salmonella situation to remind people to cook pork properly. The recommendation is to use a meat thermometer to make sure you reach 145 degrees.
Lindquist said there have been reports of this strain of salmonella in other states, but so far none have reported numbers this high.
Click here for more information from the Department of Health's website.
Lindquist said people in the past may have talked about cooking pork thoroughly to avoid tapeworms: “My grandmother tells my mother, who tells me. So this is not your grandmother’s pathogen anymore. This is a new bug.”
He said salmonella from pork first popped up in Washington state in 2010, but there were very few incidents until this year.
He recommends safe handling of pork:
- Wash hands long enough to sing 'Happy Birthday'
- Clean cutting boards, knives and counter tops with bleach
- Use a designated meat-cutting board
- Don't place cooked food on plate used for raw meat
- Use a meat thermometer
- Cook pork to 145 degrees or more
KIRO
