There is a newer version of the Oregon Revised Statutes
2013 Oregon Revised Statutes
Volume : 13 - Water Resources, Agriculture and Food
Chapter 619 - Labeling and Inspection of Meat and Meat Food Products
Section 619.056 - Trichinae treatment required for pork products.
OR Rev Stat § 619.056 (2013) What's This?
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]
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