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Disease investigation update posted July 21, 2016

Current case counts among luau attendees:

  • Cases confirmed with the same genetic fingerprint (PFGE pattern) as the outbreak strain: 4
  • Cases confirmed with a Salmonella infection, but PFGE pattern is pending: 4
  • Cases with symptoms consistent with Salmonella infection, but no testing done: 7

Update posted July 21, 2016

Working with the United States Department of Agriculture, Kapowsin Meats has issued a voluntary recall of whole roasting hogs. USDA also issued a health alert, with information about proper techniques for roasting whole hogs.


Update posted July 20, 2016

Public Health has gotten "trace back" information about the pork that was consumed at the luau. According to our investigation, the pork came from Kapowsin Meats, which is a Graham, Washington slaughterhouse. Last year, this slaughterhouse was involved in a Salmonella outbreak.


Posted July 18, 2016

Public Health is investigating an outbreak of salmonellosis (caused by Salmonella bacteria) associated with attendance at the Good Vibe Tribe Luau held on 7/3/16 from 6:00-11:00PM at Golden Gardens Park, 8498 Seaview Pl NW, Seattle, WA 98117. As of 7/15/16, at least four people have become ill after eating at the event; no one has required hospitalization for their illness.

Public Health received Salmonella case reports on 7/11/16, 7/12/16, and 7/15/16 (two reports), and the common event exposure was identified during a case interview on 7/13/16. Investigation is in progress to determine what food or foods might have caused illness. Foods served at the event included: rotisserie roasted pig, parilla (barbecued beef), congri (black beans and rice), tropical fruit salad, Hawaiian salad (pineapple cole slaw), Hawaiian sweet bread, and corn on the cob. The event organizers are working cooperatively with Public Health.

Food for the event was catered by Mojito, 7545 Lake City Way NE, Seattle. Environmental Health inspectors visited the catering facility on 7/13/16 to inquire about food sources and preparation methods.  Understanding where food came from and how it was prepared allows health officials to determine how food might have made people ill and, if necessary, to trace back to the food’s point of origin if specific food items are suspected.
If you or a family member attended this event, even if you did not get ill, please take a few minutes to complete the survey. Comparing food histories between those who became ill and those who did not can help us determine what might have caused illness and prevent others from becoming sick.

If you are currently ill (i.e. experiencing blood in your stool, vomiting, or diarrhea lasting more than three days) please contact your health care provider to discuss testing and treatment options. Submitting a stool sample can help confirm if you have salmonellosis. The typical incubation period (time between exposure to the bacteria and symptom onset) for Salmonella is 1-5 days, so if you attended the event and have not yet developed symptoms, it is unlikely you will become ill.

For additional details, see our blog post.

About Salmonellosis

Salmonellosis is a bacterial infection that is often spread through the fecal-oral route, through contaminated food and water, or through contact with animals and their environments. Symptoms of salmonellosis include nausea, vomiting, diarrhea, headache, fever, chills, and abdominal cramping. Illness typically lasts several days and people can spread infection to others even after symptoms resolve.

To prevent Salmonella infection:

  • Wash hands with soap and water after going to the bathroom, changing diapers, touching animals, and before eating or preparing food.
  • Cook all meats thoroughly, especially poultry.
  • Wash cutting boards and counters used for meat or poultry preparation immediately after use to avoid cross contaminating other foods.

For more information about salmonellosis, see: