Home
News
Swine diseases scarce within imported pork rind
Imports of pork rinds, a snack food made from
deep-fried pork skins, are so well cooked that the risk of transmitting hog
diseases, such as foot-and-mouth disease, swine vesicular disease, African swine
fever and classical swine fever, is non-existent, said the U.S. Department of
Agriculture's Animal and Plant Health Inspection Service.
To be eligible for importation into the United States, APHIS requires all
pork products from regions where these diseases are known to exist to be cooked
or cured in a way that the pathogens are inactivated. After preparing a risk
assessment, APHIS has concluded that the pork skin cooking methods examined
“exceed these requirements.â€
For extra measure, pork rind imports must be
processed at a USDA Food Safety and Inspection Service-approved facility and all
shipments accompanied by a foreign animal disease certificate from the country
of origin.
Related Website
•
USDA
Subscribe here
to the free Pig Progress newsletter
Editor PigProgress
To comment, login here
Or register to be able to comment.