Swine Flu–Revaluating Biosecurity for Swine Farms

Jacob Werner, VMD
Assistant Professor of Veterinary Medicine and Dairy and Animal Science
Attending Veterinarian for Agricultural Animals and Wildlife
Animal Resource Program
Penn State University

With the media reporting increased numbers of swine flu cases daily, it is time for the swine industry to maintain and, perhaps, expand the strict biosecurity procedures already in place.

It is important to stress that this new strain, H1N1, has not been seen in the U.S. swine herd, so NO pigs have been found to be infected or sick with the virus. This is a completely new strain encompassing three different forms of flu: human, avian and swine. There is no evidence that it causes any type of illness in swine, and pork products remain completely safe. These two facts are becoming lost in the maelstrom of publicity about the effect of the virus on humans, and its continued spread around the world. And, unfortunately, many news reports are choosing to show “cute” photos of swine as they report on the implications of the virus to humans. All of this has a negative impact on the swine industry, inferring that swine are at risk.

This widespread attention makes it timely for producers to check their biosecurity measures and make sure they are being enforced. Extra vigilance is vital to protect the U.S. swine population, and to reassure an uneasy public.

The University always maintains very stringent biosecurity in its herds, and in carefully assessing any potential risk from this human virus, we have decided to reevaluate our procedures and pay more attention to visitors and employees who may be demonstrating signs of upper respiratory disease—fever, coughing, aches and pains, etc. These people will be discouraged from entering our facilities.

Swine producers should continue to follow the procedures they have in place to ensure the safety of their herd and their employees, and to prevent the introduction of the new strain of swine influenza virus type H1N1 into operations. Because it is humans who are sick with the virus, you will want to make sure your biosecurity practices place special emphasis on monitoring all persons who have access to your operation for the protection of your animals and your operation’s workers.

As with all biosecurity plans, each should be unique to individual farm settings. There is no “one size fits all” plan. Evaluate your operations, the risks associated with your operations, and consider some or all of the following procedures:

– Limit the access of people to essential personnel (farm employees, veterinarians and essential service people);

– Implement policies that prevent employees presenting signs of flu-like illness from having contact with the pigs or other people on the operation; encourage them to seek medical attention and report if other family members have symptoms;

– Prevent access of international visitors or people who have recently returned from international travel, particularly from travel to Mexico – this should not be limited to people who have had contact with animals, but should include anyone who has traveled internationally;

– Implement a shower in-shower out procedure and the use of farm-specific clothing and footwear for employees entering the barns.  At minimum, employees should don farm footwear and completely wash hands and arms before having contact with the pigs;

– Enforce heightened personal hygiene practices including frequent hand washing for all people in contact with pigs;

– Provide personal protective equipment – face masks or respirators, eye protection, gloves, and enforce their use.

– Establish contact with the herd veterinarian to discuss other biosecurity practices that are merited by this event, and immediately contact your veterinarian with any unusual symptoms.

– Pay attention to proper ventilation to reduce the exposure of pigs to viruses from other pigs and to reduce their exposure to human influenza viruses.

– Vaccinate pigs against the influenza virus.

It is important to remember that USDA makes it clear that swine influenza viruses have never been found to be transmitted by food or through the consumption of pork or pork products. In their statement they reminded everyone that cooking pork to an internal temperature of 160 degrees kills all viruses and other foodborne pathogens. The CDC website has the same information about the safety of eating pork, as does the World Health Organization.

Each day brings new reports of human virus incidences and new speculation about its spread. In today’s world of instant media coverage, it is sometimes hard to discern the facts from the rhetoric.  As we progress through this time of heightened concern, I urge you to check out the facts by turning to trusted sources of information.

There are numerous websites with access to additional information, including the College of Agricultural Sciences with its most recent news release. Visit those listed below to learn more:

http://agsci.psu.edu/news/spotlight/swine-flu

http://www.pork.org/

http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB?contentidonly=true&contentid=2009/04/0130.xml

http://www.cdc.gov/swineflu/?s_cid=swineFlu_outbreak_internal_001

www.who.int/csr/disease/swineflu/en/index.html

http://live.psu.edu/tag/swine_flu

Feedstuffs

Dr. Werner may be contacted at:  jrw140@psu.edu

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