Oregon Code § 619.056·Enacted ·Last updated March 01, 2026
Statute Text
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. [1973 c.174 §7]
Plain English Explanation
This Oregon statute addresses Trichinae treatment required for pork products. AI-powered analysis coming soon.
Key Points
01Part of Oregon statutory law
02Referenced as Oregon Code § 619.056
03Subject to legislative amendments
04Consult a licensed attorney for application to specific cases
Frequently Asked Questions
This section of Oregon law addresses Trichinae treatment required for pork products. Read the full statute text above for details.
This page reflects the current text as of our last update. Always verify with the official Oregon legislature website for the most current version.
The formal citation is Oregon Code § 619.056. Use this format in legal documents and court filings.
Browse related sections using the links below, or search all Oregon statutes on FlawFinder.