Don’t Let Foodborne Illness Hog Your Next Pig Roast

There’s something magical about hosting a gathering with loved ones, especially when delicious food is involved. While some people opt for backyard barbecues or pig roasts, these events can sometimes lead to food safety issues. To ensure your pig roast is both enjoyable and safe, proper planning and preparation are key.

When buying a pig:

• You can either purchase a live pig and arrange for processing at an inspected facility or work with a custom operator. These pigs can be sourced from local farms, often requiring coordination ahead of time. Alternatively, you might find whole pig carcasses available at butcher shops or grocery stores—just be sure to inquire in advance.
• Ask the seller to wrap the pig in food-grade plastic to shield it from contaminants like dust and dirt while preventing the spread of harmful bacteria via its juices.
• Given that many whole pigs exceed standard fridge sizes, consider picking up the pig just prior to the event if refrigeration isn’t feasible. In such cases, use coolers filled with ice to keep the meat chilled below 40°F, which helps avoid bacterial growth in the "Danger Zone" between 40°F and 140°F.

Thawing a pig safely:

• Depending on its size, a frozen pig may require several days to thaw adequately before cooking.
• Whole pigs can be thawed in the refrigerator or submerged in ice within a well-cleaned cooler. Ensure the ice remains intact throughout the process; melting indicates unsafe temperatures. Regularly replenish ice as necessary.
• If safe thawing isn’t possible, plan to collect a thawed pig shortly before the event or request the vendor store it until retrieval.

Follow the four core food safety principles:

• Clean: After handling raw pig, thoroughly wash hands, utensils, and surfaces with hot, soapy water.
• Separate: Raw pig juices carry harmful pathogens that can cause illness. Keep the raw pig entirely separate from any ready-to-eat foods to prevent contamination.
• Cook: The USDA recommends cooking pork products to a minimum internal temperature of 145°F, followed by a three-minute rest period. Use a food thermometer to check multiple spots inside the meat. Serve carved portions within one to two hours.
• Chill: Once cooked, promptly remove leftover portions, portion them into shallow containers, and refrigerate within two hours—or within one hour if ambient temperatures exceed 90°F.

Need more guidance?

Feel free to reach out to a food safety expert for personalized advice tailored to your situation.

• Non-meat products (e.g., cereals, fish, produce): Contact the FDA’s Food and Cosmetic Information Center at 1-888-SAFEFOOD (toll-free) weekdays from 10 AM to 4 PM EST (excluding Thursdays from 12:30 PM to 1:30 PM EST and federal holidays).
• Meat, poultry, and egg products: Reach the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), send an email, or engage in live chats via ask.usda.gov from 10 AM to 6 PM EST, Monday through Friday, in both English and Spanish.

Remember, prioritizing food safety ensures everyone enjoys the occasion without worrying about health risks!

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