We Pigs News for 04-24-2018

What To Put In Your Guinea Pig First Aid/Medical Care Kit

Why You Should Consider Not Eating Pork – Collective Evolution

These two factors make pork meat inherently more toxic to consume, and in our current environment, we really don’t need to expose our bodies to even more toxins if we don’t have to. According to an investigation by Consumer Reports, 69% of all raw pork samples tested were contaminated with a dangerous bacteria known as Yersinia enteroclitica. Ground pork was more likely to be contaminated than pork chops, and also tested positive for other contaminants, including a controversial drug called ractopamine, which is banned in China and Europe. Many of the bacteria found in the pork were actually resistant to multiple antibiotics, which means, if you were to get sick, treatment would be difficult. The study does indicate that if you cook pork properly, you can reduce the risk of the these parasites affecting you, but there is no guaranteed temperature for safety when it comes to pork. 

If you still choose to consume pork, follow the below guidelines to increase safety. When cooking pork, use a meat thermometer to ensure that it reaches the proper internal temperature, which kills potentially harmful bacteria: at least 145° F for whole pork and 160° F for ground pork. Keep raw pork and its juices separate from other foods, especially those eaten raw, such as salad. Wash your hands thoroughly after handling raw meat. One way to do that is to buy certified organic pork, from pigs raised without antibiotics or ractopamine. 

Most, if not all, of the pork we consume is factory farmed. So for most all industrially raised pork, I believe there is enough scientific evidence to justify the reservations or outright prohibitions in many cultures against consuming it. Granted, the occasional consumption of pork might be fine, but it’s a risk, and the more you consume it the more likely it is that you will eventually acquire some type of infection. 

Keywords: [“pork”,”pig”,”more”]
Source: http://www.collective-evolution.com/2014/11/23/why-you-should-never-eat-pork

BOAH: Indiana Entry Health Requirements: SWINE

The following is a summary of Indiana’s animal health laws governing the transportation of swine into Indiana. PIN TagsBeginning Jan. 1, 2015, many major U.S. pork packers and processors will require a USDA-approved, official premises identification number swine tag on all breeding swine they purchase. Tags are considered official ID, and must not be removed at any point in the life of the animal. In Indiana, the premID number is issued by the Indiana State Board of Animal Health. 

Animals traveling directly to a licensed market that do not move interstate from that facility unless accompanied by a CVI. Animal traveling to a facility for veterinary treatment that will return to the state-of-origin. The CVI must be issued by a licensed and accredited veterinarian within the 30 days immediately prior to the date of the animal entering Indiana. A permit must be obtained prior to transporting the animals into Indiana. BrucellosisCurrently, no brucellosis testing is required for animals originating from anywhere within the United States. 

If you are planning to import swine to Indiana from an area that is not designated brucellosis-free under the national brucellosis eradication program, contact BOAH at 317-544-2400, or toll free at 877-747-3038, for testing requirements. Pseudorabies Currently, no pseudorabies testing is required for animals originating from anywhere within the United States. If you are planning to import swine to Indiana from an area that is not designated Stage IV or Stage V under the national Pseudorabies eradication program, contact BOAH at 317-544-2400, or toll free at 877-747-3038, for testing requirements. If the animal is to be entered in a livestock exhibition in Indiana, see also the Indiana exhibition requirements. 

Keywords: [“animal”,”Indiana”,”swine”]
Source: http://www.in.gov/boah/2452.htm

National Animal Disease Information Service –

No one system of pig keeping is immune from tail biting. Slatted systems have seen a prevalence of 2% of pigs affected whilst on straw the figure is only 0.4%. Indoor derived growing pigs are 50% more likely to be tail bitten than those born outdoors. Damage to pigs’ tails by pen mates contributes a major loss to the pig industry. In a batch systems, losses as high as 30% of pigs have been experienced – out of a batch of 700 pigs, 208 either died, were destroyed or were condemned at slaughter! 

Fig 2 Undocked pigs in deep straw systems are not immune from tail biting. BPHS data derived from regular slaughterhouse monitoring at the main pig abattoirs in England indicates that the recorded incidence of tail bitten pigs presented for slaughter is much lower than the clinical surveillance suggests. In many cases, a single rogue animal can be identified that has started the problem in a group – usually the smallest pig – although if not spotted early this animal may get lost in the group that join in. The inability of some pigs to find a comfortable draught free lying area is one of the major triggers for tail biting recognised on farm. As a rule of thumb any pig that is known to have been tail bitten and is lame due to joint swelling requires on farm euthanasia. 

Quite apart from attempting to fulfil behavioural needs of the pigs, a number of features can be applied to reduce the incidence and impact of tail biting. Tail bitten pigs present a major challenge to the slaughterer with secondary infection spreading via the blood stream/lymphatic system to any part of the body. If no tail is left, an open wound exists or there is evidence of swelling/abcessation around the base of the tail the pig should not be presented for slaughter for human consumption. 

Keywords: [“pig”,”tail”,”biting”]
Source: http://www.nadis.org.uk/bulletins/tail-biting.aspx

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.