How to prevent pathogens in pig feed
![[Photo: Mark Pasveer]](https://www.pigprogress.net/app/uploads/2021/04/001_174_rb-image-2809110-848x565.jpeg)
US researchers have released a review to identify and describe biological hazards that might be present in swine feed – and of course how to avoid them.
In an article in the Journal of Swine Health and Production, a publication by the American Association of Swine Veterinarians (AASV), a group of researchers led by Dr Steve S Dritz, Kansas State University, sum up the hazards, the locations of potential entry of these biological hazards as well as suggested practices for a biosecurity plan for feed mills manufacturing swine feed.
They write that the development of a feed mill biosecurity plan can minimise the risk of introduction of biologic hazards and limit potential economic losses from animal or human pathogens such as Salmonella and Porcine Epidemic Diarrhoea virus (PEDv).
Examples of potential hazardous contamination sources are e.g. screw conveyors, trucks, rusty surge bins, bucket elevators or leftover material at the top of a bulk feed truck.
Pig Progress put together articles on biosecurity and strategies to minimise the effect of pathogens in the pig house. Click here to view this section. Read more..
A biosecurity plan should be detailed
The researchers write that a biosecurity plan should be detailed and contain hazard controls at each step of the manufacturing process. Biologic hazards can cause illness or injury in humans or animals. These hazards can be introduced through a number of means, including ingredients, manufacturing equipment, or people, so controls must aim to prevent or reduce their prevalence.
In the United States, the ‘Food Safety Modernization Act’ requires most feed mills to identify and control hazards. A biosecurity plan can serve as an effective prerequisite programme to reduce the likelihood of a biological hazard occurrence by identifying ingredient specifications, sampling methods, analytical procedures, receiving guidelines, equipment cleanout, production parameters, load-out, and sanitation procedures.
The article is written by Roger A. Cochrane, MS; Steve S. Dritz, DVM, PhD; Jason C. Woodworth, MS, PhD; Charles R. Stark, MS, PhD; Anne R. Huss, MS, PhD; Jean Paul Cano, DVM, PhD; Robert W. Thompson, DVM, MS; Adam C. Fahrenholz, MS, PhD; Cassandra K. Jones, MS, PhD.
Join 18,000+ subscribers
Subscribe to our newsletter to stay updated about all the need-to-know content in the pigsector, three times a week.
