Whole pigs for pig roasts recalled due to possible Salmonella contamination

Check whole pigs for Salmonella contamination

The USDA has issued a public health alert for whole pigs used for pig roasts due to a possible link with Salmonella illness clusters in Washington State. Cases of illness have been identified with onset dates from April 25 to July 21, 2015. The investigation is ongoing.

• Cook pork to a minimum internal temperature of 145°F with a 3-minute rest time, verified with a food thermometer
• Wash hands, utensils, and surfaces with hot soapy water after handling raw pork
• Keep raw pork cold until cooking, and refrigerate leftovers within 1–2 hours
• Contact your health care provider if you develop diarrhea, abdominal cramps, or fever within 12–72 hours