Chapter 619 — Labeling and Inspection of Meat and Meat Food Products
ORS 619.056 Trichinae treatment required for pork products
No food consisting wholly or in part of pork muscle tissue, such as bologna style sausage, Vienna style sausage, frankfurt style sausage, summer sausage, all other similar sausages or pork products, or prepared products containing pork muscle tissue, except a fresh product consisting wholly of pork muscle tissue, shall be kept, offered or exposed for sale as food for human consumption, unless the pork muscle tissue entering into the products has been subjected to any method of treatment of pork or pork products which will destroy trichinae.
Official sources · 2Tap to view provenance and version history
Provenance
2025 Oregon Revised Statutes — official online source
Official online edition
- Source
- oregonlegislature.gov
- SHA-256
8fc39b25…5064e147- Review
- auto verified
Version history
Earlier statutory text is available in an ingested published ORS edition.
2025 Oregon Revised Statutes — official online source · active · operative text
Official source2023 Oregon Revised Statutes · active · operative text
Official source