Pork is a product with high market demand in China, so it is of great significance to do a good job in the inspection and quarantine of slaughtering. Strict implementation of pig slaughtering, quarantine and harmless treatment can prevent sick and dead pork from flowing into the sales market, reduce the risk of disease transmission, and solve the problem of environmental pollution from sick and dead pig carcasses, which is a key link to ensure the safety of livestock products and the healthy and stable development of the pig industry. At the Leman China Swine Conference, some experts analyzed and summarized the technical points of pig slaughtering and quarantine, including pig slaughtering and quarantine procedures, quarantine preparations before slaughter, quarantine technologies during slaughter and quarantine priorities of common diseases of pigs, etc., which can provide certain references for pig slaughtering and quarantine work, so as to ensure pork food safety and help the healthy development of pig industry.

1.Quarantine preparation of live pigs before slaughter

1.1 Source and transportation requirements of live pigs

The source of live pigs is a key part of the slaughtering and quarantine technology of live pigs. In general, pigs should come from certified farms, which usually have a sound feeding management system and disease prevention and control measures to ensure the health of the pigs.

In addition, the source and transportation requirements of live pigs are also closely related to food safety. Food safety should start from the source, live pigs as the source of pork products, its source and the health and safety of the transportation process is directly related to the quality and safety of the final product.

1.2 Preparation of slaughterhouse facilities and equipment

In terms of slaughterhouse facilities, the slaughtering area, quarantine area, waste treatment area, etc., should be reasonably planned to ensure that the functions of each area are clear and do not interfere with each other.

In terms of equipment preparation, slaughterhouses should use advanced slaughtering equipment, such as automated slaughter lines, mechanical hair removal machines, etc., to improve slaughtering efficiency and quality.

2.Quarantine techniques during pig slaughter

2.1 Pre-mortem quarantine and criteria

In the pre-slaughter quarantine, the source of the pig should be strictly examined to ensure that it comes from a formal farm and has a complete breeding record.

In terms of criteria, pre-slaughter quarantine mainly includes observation and analysis of the appearance, behavior and temperature of live pigs.

2.2 Post-mortem quarantine and criteria

According to the post-mortem quarantine and certification standards, quarantine personnel are required to conduct a series of inspections and assessments of pigs after slaughter. These standards usually include the appearance, smell, color, texture and other aspects of the meat. In practice, quarantine personnel also need to combine data, cases and analytical models to assist in judgment.

3. Technical points of pig slaughtering and quarantine

3.1 Approach inspection

In the pig slaughtering and quarantine work, the entrance inspection is a very important work, not only to inspect the qualified pork, but also to inspect the pigs purchased from the epidemic area.

3.2 Quarantine before slaughter

Before slaughter, the pig's diet should be checked to see if there is a loss of appetite or overeating, to ensure that the pig does not vomit, swallowing difficulties and other phenomena during the eating process. In addition, it is also necessary to observe whether the pig has lameness, refusal and other phenomena.

3.3 Post-slaughter inspection

(1) After blood collection, quarantine personnel shall conduct an autopsy of the pig's jaw to determine the presence of anthrax; The pig is gutted to see if there are parasites, if there are parasites, mark and send for re-examination. (2) During the treatment of pig leg hair after slaughter, the pig skin should be thoroughly checked for hyperemia, bleeding necrosis and other lesions. (3) To check the internal organs of the pig, the belly of the pig should be cut first, and the viscera should be checked in the order of removal.

3.4 Disposal of post-mortem quarantine results

After all the quarantine steps are completed, the final reinspection work needs to be carried out to avoid missing or false inspection. If the conditions are met, the animal product quarantine Certificate shall be issued and the inspection seal affixed before it can enter the market.

3.5 Records

From the final quarantine of live pigs to slaughter, detailed records should be made of the owner of the cargo, the source of the live pigs, the immunization mark, the origin of the quarantine certificate, the quarantine declaration form, the quarantine status of each quarantine post and the treatment of the results. All relevant information is stored for at least 24 months.

4.Conclusion

To sum up, pig slaughtering and quarantine is a key step to ensure the safety and health of livestock and poultry products, which can effectively control the spread of livestock and poultry diseases and is an important part of consumer health protection. With the rapid development of China's animal husbandry and the improvement of people's lives, people are paying more and more attention to the quality and safety of food, especially the meat products with pork as the main body, and its quality and safety issues have become a hot topic in the current society.

If you would like to learn more about the pig industry, please visit the Leman China Swine Conference website for more information.

Source: PIGS TODAY

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