USDA Issues Public Health Alert for Pork Due to Salmonella
USDA FSIS issued a public health alert for whole pigs used for roasts due to possible Salmonella contamination linked to illness clusters in Washington.
The agency’s classification
USDA FSIS: Public Health Alert
Public Health Alert is a warning FSIS issues when there is a food-safety concern but a recall is not requested, typically because the affected product is no longer available for purchase.
This is the agency’s own classification, taken from its notice. The severity score below is our assessment, not the agency’s. How recall classes work
What this means for you
Our assessment, not the agency’s: severity 3/5 (High).
Real risk of harm even if no illness or injury has been reported yet. Stop using the product and follow the agency's guidance.
Our severity reasoning: The recall involves a high-risk pathogen (Salmonella) with reported illness clusters, fitting the rubric for 'High' severity (high-risk pathogens without reported fatalities or explicit Class I designation).
Plain-English summary
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) issued a public health alert on July 31, 2015, regarding concerns about illnesses caused by Salmonella associated with pork products, specifically whole pigs used for pig roasts. FSIS was notified of Salmonella I 4,[5],12:i- illness clusters on July 15, 2015, and suspects a link between these illnesses and whole pigs based on information gathered with the Washington State Department of Health and the Centers for Disease Control and Prevention (CDC). Case-patients were identified in Washington with illness onset dates ranging from April 25, 2015, to July 21, 2015.
The investigation is ongoing, with FSIS continuing to work with state and federal health partners. While no specific lot numbers or distribution scopes are provided in this alert, FSIS urges consumers to follow food safety guidelines to prevent salmonellosis. The agency recommends keeping the four food safety steps in mind: Clean, Separate, Cook, and Chill.
Consumers are advised to obtain pigs from reputable suppliers, keep them cold until cooking, and wash all items that contact the raw meat with hot soapy water. FSIS recommends cooking all pork products to a minimum internal temperature of 145°F with a three-minute rest time, verified with a food thermometer. Leftovers should be refrigerated within one to two hours. Individuals concerned about an illness should contact their health care provider.
The recalled product
- Product
- FSIS Issues Public Health Alert for Pork Due to Possible Salmonella Contamination
- Category
- Food — Raw Pork
Distribution
Distributed nationwide across the United States.
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