FSIS Issues Public Health Alert for Pork Due to Possible Salmonella Contamination

Agency Publication Date: July 31, 2015

Summary

The USDA has issued a public health alert for whole pigs used for pig roasts due to a link with Salmonella illness clusters. These products were identified in Washington state with illness onset dates reported between April 25, 2015, and July 21, 2015. While no specific brand names were provided, consumers should be extremely cautious with whole raw pigs obtained for roasting and follow strict handling and cooking protocols.

Risk

Consumption of these pork products can lead to salmonellosis, causing symptoms such as diarrhea, abdominal cramps, and fever. In severe cases, particularly for older adults, infants, and those with weakened immune systems, the infection can require hospitalization.

What You Should Do

Check your records or contact your supplier if you purchased a whole pig for a pig roast in Washington with an illness onset window between April 2015 and July 2015.
Ensure all pork products are cooked to a minimum internal temperature of 145°F with a three-minute rest time, using a food thermometer in several places to verify.
Clean any surfaces, hands, or utensils that come into contact with the whole pig using hot soapy water to prevent cross-contamination.
Keep the pig refrigerated or on ice until it is time to cook, and pack any leftovers in shallow containers for refrigeration within 1-2 hours of cooking.
If you are concerned about a potential illness, contact your healthcare provider immediately.
For additional questions, contact the USDA Meat and Poultry Hotline at 1-888-674-6854.

Affected Products

Product: Whole pigs used for pig roasts

Date Ranges: April 25, 2015 - July 21, 2015 (Illness onset dates)

Additional Information

Agency: U.S. Department of Agriculture (USDA)

Recall ID: pha-073115

Status: Active

Classification: Public Health Alert

Agency Last Updated: September 16, 2021

Were You Affected by This Recall?

If you or a family member were harmed by this recalled product, you may have legal rights. Consider consulting a consumer protection attorney to understand your options for compensation.

Find an Attorney

This is general information, not legal advice. Go Backs is not a law firm and does not provide legal services.

AI-Enhanced Content: The summary, action steps, and risk assessment on this page were generated by AI from official government recall data to improve readability. This is not legal or medical advice. Always refer to the official agency sources below for authoritative information.

Sources: USDA Notice · Raw API Response

Summary

What You Should Do

Check your records or contact your supplier if you purchased a whole pig for a pig roast in Washington with an illness onset window between April 2015 and July 2015.

Ensure all pork products are cooked to a minimum internal temperature of 145°F with a three-minute rest time, using a food thermometer in several places to verify.

Clean any surfaces, hands, or utensils that come into contact with the whole pig using hot soapy water to prevent cross-contamination.

Keep the pig refrigerated or on ice until it is time to cook, and pack any leftovers in shallow containers for refrigeration within 1-2 hours of cooking.

If you are concerned about a potential illness, contact your healthcare provider immediately.

For additional questions, contact the USDA Meat and Poultry Hotline at 1-888-674-6854.