USDA warns of Salmonella linked to pigs

By Michelle Perrett

- Last updated on GMT

The USDA is advising US consumers to buy their pigs from a reputable supplier
The USDA is advising US consumers to buy their pigs from a reputable supplier

Related tags Food safety Pork

The US Department of Agriculture (USDA) has issued a food safety alert for Salmonella that may be associated with whole pigs used as pig roasts.

Its Food Safety and Inspection Service (FSIS) said it suspects that there is a link between the whole pigs and eight illness clusters in the Washington area between 25 April, 2015 to 21 July, 2015.

Symptoms of Salmonella poisoning include diarrhoea, abdominal cramps, and fever within 12 to 72 hours after exposure to the organism. The illness usually lasts four to seven days and most people recover without treatment.

An investigation is ongoing but FSIS has urged consumers to keep the four food safety steps in mind: clean, separate, cook, and chill.

Reputable supplier

It advises consumers to buy their pig from a reputable supplier, wrap it in a large plastic bag and keep it cold until cooking time. Any items that come into contact with the whole pig should be washed in hot soapy water.

Consumers are being advised to safely prepare their raw meat products, including fresh and frozen items. They should only consume pork products (such as pork roast or tenderloin) that have been cooked to a minimum internal temperature of 145°F with a three minute rest time.

Once the meat is cooked any leftovers should be refrigerated within 1-2 hours.

Related topics Meat

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