Modulation of the microbiota and reduction of S. Suis virulence. What mechanism could be behind it?
Modulation of the microbiota seems to influence the presence of S. Suis and the expression of its virulence factors.
The pig sector events all around the world
Pig health: news and articles on PRRS, PCV2, biosecurity, etc, Pig disease guide, atlas of pathology, clinical cases…
A visual and practical step-by-step guide on how to perform a necropsy on a pig.
All the information about ASF: how to recognize the disease, how it is transmitted, pictures of lesions, latest news, guides, etc.
Description of the most important diseases and conditions in pigs
Images of major swine diseases
Pig disease diagnostic tool
Definition for the most commonly used pig terms
Simulator that calculates the amount of drug to add to the water when using a flow dispenser.
Pig Prices by countries. Pork production and trade. News of the pig market and the raw materials
The latest slaughter pig prices in the most important pig markets. Check the evolution of the historical prices in charts and in several currencies.
Latest quotations for the main commodities used in pig feed. Historical graphs with the pig price and estimated feed price.
Figures & trends in pig numbers, pork production and pork trade.
Global production and trade data for the most important raw materials
Articles on nutrition and pig feeding, characteristics of raw materials and additives for pig feed. Prices of raw materials
Latest quotations for the main commodities used in pig feed. Historical graphs with the pig price and estimated feed price.
Technical sheets of the main raw materials and additives used in swine feed. They include a comparison of nutritional values from various sources, product
Global production and trade data for the most important raw materials
Definition for the most commonly used pig terms
Use this tool to diagnose problems with the feed conversion ratio. Click on the flowchart or on the buttons within the text to navigate through the different parts of the tool.
Articles on genetics and pig reproduction: genetic improvement, genomics, artificial insemination, use of hormones
Compare production data, calculate the number of sow, nursery, and finishing spaces, and visualize your tasks on the work schedule by type of BMS.
Tool that allows you to calculate the replacement rate in your farm
Definition for the most commonly used pig terms
Use this tool to find out why your farrowing rate is less than ideal. Click on the flowchart or on the buttons found within the text to navigate through the different parts of the tool.
Management, pig farm management, work planning in each production stage: management in gestation, grow finish, batch farrowing
Compare production data, calculate the number of sow, nursery, and finishing spaces, and visualize your tasks on the work schedule by type of BMS.
Tool that allows you to calculate the replacement rate in your farm
Definition for the most commonly used pig terms
Design of facilities and equipment for pig farms: building design, climate control, feeding systems, etc.
Definition for the most commonly used pig terms
Use this tool to explore which slurry management strategy best fits your situation. Click on the flow chart or on the buttons within the text to navigate through the different parts of the tool.
Modulation of the microbiota seems to influence the presence of S. Suis and the expression of its virulence factors.
In this article we share the WHO guidelines for hand hygiene, which is a very important part of the day-to-day on a pig farm as incorrect washing leaves some areas dirty.
Time flies and wild boar breed at a faster rate than our ability to control them.
Most infections with occupational diseases occur at slaughter, when humans handle potentially infected meat or body fluids. We’ll introduce two major ones here: erysipelas and S. suis infection.
After over 20 years of research effort, the question of how to balance efforts in Salmonella control among the preharvest, harvest, and post-harvest sectors remains alive, but ‘silver bullets’ for on-farm control of Salmonella in pigs have proven elusive.
In most fattening herds, the biggest risk for the finisher pigs to become infected with Salmonella is the within-farm contamination cycle of Salmonella. The biggest risk for introduction of Salmonella is buying infected piglets.
Several reasons explain the failure of the German Salmonella Monitoring Programme to result in a continuous reduction of the frequency of salmonella-carrying pigs sent to slaughter at a national level.
Exhibition pigs should be isolated from herd mates and observed for clinical signs of influenza for at least seven days after an exhibition to prevent transmission to pigs that did not attend the fair.
The success of the Danish salmonella program in pigs and pork is a result of improvements in slaughterhouse hygiene, more than it can be attributed to control in primary production. Today focus is on the end result, measured as carcass prevalence.
Control programs, which should have started in 2012, have not yet been implemented in most European countries today
After more than a decade there is little to suggest that LA-MRSA poses an imminent threat to public health, even in countries where prevalence is high in pigs.
In the wake of the so-called “swine flu” a European surveillance program was carried out in 2013-2015: H1N1pdm is present in several European countries, and at particularly high prevalence in Britain and Ireland.
Pigs can act as a source of new influenza strains with zoonotic potential, but the increase of the genetic diversity of the swine influenza viruses is largely due to the introduction of influenza strains of human origin. Therefore, it is highly recommended that all staff that has frequent contact with pigs should be vaccinated against influenza.
In the future, the EU will have to define its swine salmonellosis reduction objectives for each country depending on their starting point.
The role that wild birds can play in the spreading of this infection cannot be underrated.
In this article Salmonella critical contamination points in the abattoir will be analyzed, as well as the measures that can be taken with regard to them.