2015 Salmonella Outbreak Linked to Pork – Consumer Advice

Advice to Consumers

Consumers should check their homes and freezers for any of the recalled pork products and should not cook or eat them.

• Recalled pork products include:
  • Varying weights of boxed/bagged whole pigs for barbeque
  • Varying weights of boxed/bagged fabricated pork products including various pork offal products, pork blood and pork trim
• The products subject to recall bear the establishment number “Est. 1628” inside the USDA mark of inspection.
• The products were shipped to various individuals, retail locations, institutions, and distributors in Alaska, Oregon, and Washington.
• The recalled pork products were produced on various dates between April 18, 2015 and August 26, 2015.

Advice to Restaurants and Retailers

Restaurants and retailers should check their establishments and freezers for any of the recalled whole pigs and should not serve or sell them.

• Recalled pork products include:
  • Varying weights of boxed/bagged whole pigs for barbeque
  • Varying weights of boxed/bagged fabricated pork products including various pork offal products, pork blood and pork trim
• The recalled pork products were produced on various dates between April 18, 2015 and August 26, 2015.
• The products subject to recall bear the establishment number “Est. 1628” inside the USDA mark of inspection.
• The pork products were shipped to various individuals, retail locations, institutions, and distributors in Alaska, Oregon, and Washington.

General Food Safety for Pork Products

Roasting a whole pig safely is complex, with many potential food safety issues. Use these guidelines to help prevent foodborne illness when preparing and serving whole pigs:

• Keep fresh, uncooked whole pigs cold, at or below 40° F before cooking.
• Thaw frozen roaster pigs completely before cooking. If possible, consumers should arrange with the establishment to have whole pigs defrosted before receipt or pick up.
• Clean and disinfect all coolers, sinks, cutting boards, knives, countertops, roasting pans, and other utensils that touch the pig.
• Wash your hands with warm soapy water for 20 seconds before and after handling raw pork.
• Keep raw pork away from other foods that will not be cooked before eating.
• Use a food thermometer to check that the meat has reached an internal temperature of at least 145° F after 3 minutes of rest time, checking at the center, the thickest part, and the surface of the meat.
  • Every part of the hog must be at least 145° F.
• Throw away any leftover meat that has been at room temperature for more than 2 hours.

Consumers, restaurants, and retailers who buy and serve any pork products should handle them safely to prevent foodborne illness:

• Use a food thermometer to check that the meat has reached an internal temperature of 145° F after 3 minutes of rest time.
  • Color is NOT a reliable indicator that pork has been cooked to a temperature high enough to kill harmful bacteria.
• Clean and disinfect any surfaces and utensils that touch raw pork.
• Wash your hands with warm soapy water for 20 seconds before and after handling raw pork.
• Keep raw pork away from other foods that will not be cooked before eating.