Don’t Let Foodborne Illness Hog Your Next Pig Roast

There's nothing quite like hosting a lively gathering with friends and family, especially when there's delicious food involved. While some prefer backyard barbecues and pig roasts, these events can sometimes lead to foodborne illnesses. To ensure your pig roast is both enjoyable and safe, careful planning and preparation are key.

When buying a pig:

• You can either buy a live pig and have it professionally processed by an inspected facility or work with a local farmer. Alternatively, you might find pre-cut pork at certain grocery stores or butcher shops. Make sure to arrange this well in advance, as some options may require special orders.
• Ask your supplier to wrap the pig in food-safe plastic to shield it from environmental contaminants and prevent any harmful bacteria from spreading via its juices.
• Whole pigs often exceed standard fridge sizes. If yours does, consider picking it up just before the event and keeping it cool using ice-filled coolers or other chilling methods.
• Store the pig in your refrigerator or an insulated cooler filled with ice to keep it out of the "Danger Zone"—the temperature range between 40°F and 140°F where bacteria grow quickly and could cause illness.

Thawing your pig safely:

• Depending on its size, a frozen pig can take several days to thaw completely.
• For a whole pig, use your refrigerator or a cooler filled with ice to thaw it gradually. Ensure the ice stays solid throughout the process—melted ice indicates temperatures have risen above safe levels. Regularly replenish the ice and clean your cooler thoroughly before and after use.
• If you're unable to safely thaw the pig at home, try to pick it up already thawed just before the event or ask the seller to hold it until you’re ready.

Follow the four essential food safety steps:

• Wash: After handling the raw pig, be sure to scrub your hands, tools, and surfaces with hot, soapy water.
• Separate: Raw pig juices carry dangerous pathogens that can spread easily. Always keep raw pork away from ready-to-eat foods to avoid contamination.
• Cook: The USDA recommends cooking pork to an internal temperature of 145°F, followed by a 3-minute resting period. Use a food thermometer to check multiple spots. Once cooked, serve the carved portions within 1-2 hours.
• Chill: After cooking, promptly divide leftovers into shallow containers and refrigerate them within 2 hours—or sooner if the ambient temperature exceeds 90°F.

Still have questions?

If you're unsure about anything related to food safety, don't hesitate to reach out to experts who can provide guidance tailored to your needs.

• For non-meat food items (cereals, seafood, fruits, juices, etc.): Contact the FDA’s Food and Cosmetic Information Center at 1-888-SAFEFOOD (toll-free). They're available Monday through Friday from 10 AM to 4 PM ET (excluding Thursdays from 12:30 PM to 1:30 PM ET and federal holidays).
• For meat, poultry, and egg-related queries: Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email, or chat live at ask.usda.gov. Their hours are 10 AM to 6 PM Eastern Time, Monday through Friday, offering support in both English and Spanish.

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