July 10, 2008


APHIS finds imported pork rinds free of swine diseases

Imported pork rinds, a snack food made from deep-fried pork skins, are so well-cooked that there is no risk of swine diseases transmission, said the USDA's Animal and Plant Health Inspection Service.

In view of this, APHIS is proposing to allow importation of pork rinds from regions where foot-and-mouth disease (FMD), swine vesicular disease (SVD), African swine fever (ASF) and classical swine fever (CSF) are considered to exist.


To be eligible for importation into the US, 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."


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.

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