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Swine Health |
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An Overview of Methods for Measuring the Impact of Sanitation Procedures for Swine Transport Vehicles #04532 |
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Today biosecurity protocols are extremely important in order to protect the health status of a herd. In this fact sheet, two methods of measuring the cleanliness of swine transport vehicles are reviewed, and the strengths and weaknesses of each are summarized. |
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An Overview of Rodent Control for Commercial Pork Production Operations #04648 |
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This fact sheet looks at dangers of rodent infestation, rodent behavior and some proactive means of controlling these pests. |
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Biosecurity #04479 |
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This PRV Awareness fact sheet provides a thorough look at the value of an effective biosecurity program in an easy-to-read question-and-answer format. |
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Biosecurity – It Pays #04477 |
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For some down-to-earth tips on developing a mindset and a physical commitment to biosecurity, check out this PRV Awareness fact sheet. |
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Biosecurity to Prevent Pseudorabies #04483 |
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Another PRV Awareness fact sheet, this one takes a look at biosecurity issues specific to the prevention of pseudorabies introduction on a pork operation. |
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Circovirus Infection in Swine #04681 |
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This fact sheet explains what is known about circovirus and related diseases. Much remains unknown concerning the transmission, pathogenesis, epidemiology, and control of risk factors involved in the expression of circovirus associated diseases such as PMWS, PDNS, PRDC, and sporadic cases of PCV2-associated reproductive failure. Circoviruses have been present in swine for several decades (without any apparent clinical disease), and a sufficient explanation for the current rise in the prevalence of circovirus-associated diseases is still lacking. |
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Disease Prevention Guidelines for U.S. Livestock Shows, Agricultural Fairs and Other Agriculture-Related Events |
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Because the risk of disease transmission can increase whenever large numbers of animals and people interact at shows, fairs and other events, APHIS needs the continued assistance of event organizers to help prevent the spread of animal disease. In this fact sheet, APHIS offers guidelines that event planners should follow to minimize the risk of disease spread during the event.
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Foot-and-Mouth Disease |
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Foot-and-mouth disease is a severe, highly communicable viral disease of cattle and swine. This APHIS/USDA fact sheet explains the causes of symptoms of the virus and ways producers can prevent it. |
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Foot-and-Mouth Disease Questions and Answers |
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Answers to some commonly-asked questions about foot-and-mouth disease, what the United States is doing to prevent it, and what travlers can do to avoid bringing FMD into the country. |
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Foot-and-Mouth Disease Vaccine |
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This contains information about the types and availability of FMD vaccines and presents reasons for and against vaccination.
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For Passengers Traveling To The United States From FMD Infected Regions of the World |
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This APHIS/USDA document explains steps travelers from FMD-infected regions need to take to help prevent the accidental introduction of the disease into the United States. |
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Hepatitis E Virus #04710 |
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Hepatitis E virus is the primary cause of enterically-transmitted, non-A, non-B acute hepatits in humans in several developing countries. Swine HEV identified from a pig in the U.S. is genetically very closely related to the two U.S. strains of human HEV, and there is concern for the potential transmission of HEV to humans when pigs are used as an organ or tissue source. This fact sheet examines the virus, its clinical signs, diagnosis, and treatment and prevention of HEV in pigs. |
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Isolation of Incoming Breeding Stock to Prevent Introduction to PRV #04484 |
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Another in a useful series of PRV Awareness fact sheets, this one provides useful detail about isolation facility design and location as well as suggested operating protocols. |
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Methods and Value of Sequencing for Differentiation of Isolates of Porcine Reproductive and Respiratory Syndrome Virus (PRRSV) #04536 |
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This fact sheet provides a look at squencing for differentiation for the PRRS virus, looking at different isolates and why this is important for the pork industry. |
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Postweaning Multisystemic Wasting Syndrome #04534 |
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Since this syndrome was first reported to the swine community in 1997, researchers have been looking for ways to minimize the effects of postweaning multisystemic wasting syndrome (PMWS). This fact sheet looks at the signs, symptoms, pathogenesis, and treatment and prevention of this syndrome, which has mortality rates of 10 to 40 percent. |
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Preventing Pseudorabies Pays #04480 |
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This fact sheet discusses the economic ramifications of PRV infection, using the example of a 1,000-sow operation. |
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Protecting America From Foot-and-Mouth Disease and Other Highly Contagious Livestock Diseases |
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The recent foot-and-mouth disease (FMD) outbreaks in Europe, South America and other areas of the world have underscored the importance of animal health safeguarding activities. This fact sheet explains FMD and ways APHIS is working to keep it and other diseases out of the United States. |
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PRV Eradication Program #04481 |
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This fact sheet delivers, in a question-and-answer format, a review of the PRV Eradication Program, its aims and its impact. |
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Pseudorabies #04482 |
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This fact sheet provides an overview of Pseudorabies in question-and-answer form. It discusses the disease, how it is spread, how it can be prevented and the economic implications of the disease. |
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Pseudorabies Virus – What You Should Know about Vaccination #04486 |
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Get a nuts-and-bolts view on the value of PRV vaccination. |
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Swine Influenza Virus #04535 |
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Swine influenza virus (SIV) infections in swine are common causes of respiratory disease in pigs. This fact sheet provides detailed information on SIV including clinical signs of infection and prevention and treatment techniques. |
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Transport Biosecurity to Prevent PRV #04485 |
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This fact sheet offers information on loading animals as well as step-by-step tips on cleaning and disinfecting vehicles and equipment. |
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Transportation Cleaning and Disinfecting #04533 |
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This fact sheet discusses proper cleaning and disinfection of transportation equipment with step-by-step vehicle cleaning procedures. |
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USDA Reminds Livestock Owners and Private Veterinary Practitioners to Report Unusual Animal Health Symptoms |
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As part of its efforts to protect the United States, APHIS has certified more than 450 foreign animal disease diagnosticians throughout the country. This fact sheet encourages producers and veterinarians to report any unusual animal health symptoms to their local officials.
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Producer/Public Health |
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INFLUENZA: People, Pigs and Public Health #04726 |
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Animal Care |
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Animal Ethics #03524 |
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This paper is a discussion of the role of ethics in animal agriculture. It discusses production trends and ways producers can respond to these changes and advancements. |
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Animal Welfare Position Statement #2002-04685 |
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The National Pork Board continues to support sound science as the only basis for animal welfare guideline decision-making. This Factsheet gives background information on evaluating animal welfare on the farm, and the National Pork Board’s position statement on animal welfare. |
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Facts On Animal Welfare: A guide for customers #04713 |
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Maintaining the pork industry tradition of responsible animal care through applying scientifically sound animal care guidelines #03525 |
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Producers take pride in providing proper care to the swine on their farms. This fact sheet outlines the principles considered important for good husbandry and management on swine operations today. |
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National Pork Board Resolution on SWAP #04026 |
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Neonatal Management Practices #04684 |
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The neonatal stage of a piglet is a crucial time, and this factsheet highlights some costs and benefits of neonatal processing practices. This is designed for discussion about the role of such practices in agriculture. |
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Sows and Space #04725 |
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Swine Stress and Pathogen Shedding #03526 |
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Meeting consumer concerns about food safety and animal welfare have been identified as key points for future livestock production. In particular, meat safety has emerged as an absolute but minimum requirement for the future success of livestock and meat production. There are pathogens in raw meat that have long been traced to farm animals and can cause human illness. |
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Swine Welfare Assurance Program (SWAP) Frequently Asked Questions and Answers #04683 |
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Welfare of Pigs During Transport #03527 |
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A review of the most important scientific information on pig welfare during transport and to provide practical information. |
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On-Farm Pork Safety |
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Antibacterial Resistance and Antibiotic Use in Animals #04528 |
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This fact sheet looks at antimicrobial resistance, offers means of confronting the issue and provides 11 key points to consider. |
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Basic Guidelines of Judicious Therapeutic Use of Antimicrobials in Pork Production for Pork Producers #04647 |
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This checklist based on the veterinarian’s basic guidelines for judicious therapeutic use of antimicrobials, helps producers ensure proper use of medications. |
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Basic Guidelines of Judicious Therapeutic Use of Antimicrobials in Pork Production for Swine Practitioners |
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Geared toward the swine veterinarian, the fact sheet offers guidelines on proper antimicrobial use. |
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How Do Violative Residues Happen in Swine? #03550 |
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Knowing how violative residues happen in swine involves understanding two subject areas: pharmacokinetics and withdrawl times. Explanations on how these are determined and how management practices can alter withdrawl times. |
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National Pork Board Position on Antimicrobial Use in Pork Production, July 2002 #04682 |
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Review: Salmonella in the pork production chain #03558 |
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This fact sheet addresses Salmonella and how it affects each sector of the pork chain. |
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Toxoplasma #04494 |
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This fact sheet provides detailed information on Toxoplasmosis and discusses control strategies to prevent infection |
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Trichinae #04377 |
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Provides basic information about Trichinae and the Trichinae Herd Certification program. |
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Post Harvest Pork Safety |
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An Overview of Methods for Measuring the Impact of Sanitation Procedures for Swine Transport Vehicles #04532 |
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Today biosecurity protocols are extremely important in order to protect the health status of a herd. In this fact sheet, two methods of measuring the cleanliness of swine transport vehicles are reviewed, and the strengths and weaknesses of each are summarized. |
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Feed Withdrawal Prior to Slaughter: Effects on Pork Quality and Safety #04672 |
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Findings of the National Pork Board Salmonella Intervention Assistance Program for Small and Very Small Plants #04664 |
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HACCP Plan Reassessment for Smaller Processing Plants #04617 |
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Handwashing and General Employee Hygene #04620 |
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Implementing a Recall Program for Small Processors #04452 |
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A recall is a voluntary procedure by a company to remove adulterated products that may pose health hazards to consumers from the marketplace. This fact sheet discusses when a recall should be issued, how to initiate a recall and what affects a recall will have on a business. |
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Industry Guidelines to Prevent Contamination from Listeria monocytogenes #04497 |
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This fact sheet provides practical guidelines for preventing contamination of products from Listeria monocytogenes, including information on controlling contamination on product surfaces and preventing the growth of the organism in the plant environment. |
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Introduction to HACCP for Meat and Poultry Processors #04309 |
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The Hazard Analysis Critical Control Point (HACCP) concept is a systematic, science-based process control system for food safety. This fact sheet desribes the history of the system and the steps needed to implement HACCP in a processing facility. |
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Meat Inspection #04313 |
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This fact sheet reviews the meat inspection process and programs. |
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Meat Plant Sanitation #04616 |
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From the very beginning a plant must be committed to sanitation, beginning with construction of the facility for ease of sanitation through the development of a properly maintained plant sanitation program. This fact sheet reviews important aspects of sanitation a plant must consider in order to sustain profitability and reputation. |
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Modified Atmospheric Packaging (MAP): Microbial Control and Quality #04667 |
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Pork Irradiation Project #04286 |
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This fact sheet reviews the advantages of irradiation technology in improving food safety. |
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Pork Irradiation Safety #04284 |
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This fact sheet provides an overview of irradiation, including a look at research on the technology and potential benefits. |
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Pre-Shipment Record Review Options for Small Processors #04451 |
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Because many small operations lack the appropriate personnel to conduct HACCP under traditional means, novel approaches are required to meet certain regulatory requirements. This publication describes clarifications of the Final Rule by USDA that give small processors the flexibility to pursue non-traditional avenues of meeting regulatory requirements |
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Review: Salmonella in the Pork Production Chain #03558 |
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There is currently an explosion of research activity on food safety, including Salmonella contamination of pork and
pork products. Salmonellosis is considered to be one of the most common foodborne illnesses in humans, with worldwide
distribution and increased incidence in the United States during the last years. |
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Safety of Cured Pork Products #04275 |
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This document talks about methods of curing and residual nitrite use. It also addresses nitrite’s role in human health. |
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Traceability for the Pork Industry: Challenges and Opportunities #04666 |
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Trichinae #04377 |
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Provides basic information about Trichinae and the Trichinae Herd Certification program. |
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Verification and Validation of HACCP Plans in U.S. Meat Processing Facilities #04618 |
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What Will HACCP Mean to My Business #04372 |
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This fact sheet discusses the impact of HACCP on processors including responsibilities, standard operating procedures and more. |
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Pork Quality |
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Comparison of European and American Systems of Production and Consumption of Dry-Cured Hams #04661 |
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This factsheet takes an in-depth look at production of ham, and the various types of processes in which they are cured and presented to consumers. The information, offered by Pork Checkoff and AMSA, spans various countries and their techniques in dry-cured hams. |
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Consumer Attitudes Towards Color and Marbling of Fresh Pork #04520 |
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Because color is an indicator of pork quality, consumers use it as a primary cue for making purchase decisions. This fact sheet examines the factors that affect the color of meat, colors consumers will accept or reject and attitudes towards marbling in fresh pork. |
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Consumer Attitudes: What They Say and What They Do #04621 |
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Cooked Color in Pork #04637 |
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This fact sheet addresses color of cooked pork in relation to cooking temperatures, and improved consumer pork experience. |
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Critical Points Affecting Fresh Pork Quality within the Packing Plant #04328 |
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This fact sheet provides eight pages of information on transport, lairage, stunning and carcass handling, detailing their impact on meat quality at the packing plant. |
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Current Issues for Country Cured Hams #04624 |
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Country-cured hams are a small, yet significant part of the pork industry. Now, more than ever, country-cured ham processors are evaluating their processes on a more scientific basis. This fact sheet contains information that will give the industry a greater understanding of this unique process and more information on the documentation and validation of the safety of this process. |
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Direct Marketing of Meat Products #04665 |
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This is a guideline for producers interested in adding value to their products through direct marketing to consumers. It is designed for first-time marketers, and takes a step-by-step approach to planning your strategy. |
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Does the Feeding of Biotechnology-Derived Crops Affect the Wholesomeness and Nutritional Value of Pork Products? #04651 |
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Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation #04662 |
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In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. This Pork Checkoff/AMSA factsheet outlines parameters to achieve validation to minimize E. coli O157:H7 risks and meet USDA-FSIS regulations. |
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Ethnic Marketing of Pork #04523 |
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As the ethnic make-up of the U.S. rapidly becomes more diverse, new marketing opportunities are opening up for packers and processors. This fact sheet discusses steps the pork industry can take to effectively meet the needs of various ethinic groups. |
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Extension of Chilled Pork Storage Life #04282 |
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An eight-page fact sheet, this publication offers keys to maximizing storage life and factors impacting the shelf-life of chilled pork. |
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Feed Withdrawal Prior to Slaughter #04672 |
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This fact sheet addresses feed withdrawal effects on pork end products, including changes in pH, WHC, color and PSE incidence. |
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Functionality of Non-Meat Ingredients Used in Enhanced Pork #04527 |
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Enhanced pork is the process of adding non-meat ingredients to fresh pork to improve the eating quality of the final product. This fact sheet examines the major ingredients used in enhanced pork and summarizes their effects on different quality attributes. |
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Impact of Paylean on Pork Quality #04670 |
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Marbling and Pork Tenderness #04310 |
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This fact sheet discusses the pros and cons of marbling in retail meats and the effects on pork tenderness. Includes a scale for measuring marbling. |
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Meat Display Lighting #04623 |
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The key to retail meat display is to present pork products in an attractive and saleable format. The role of lighting is to show the true quality of the product, without detracting from appearance or deceiving the customer about product quality. This fact sheet discusses how lighting influences the perceived color of and quality of pork products. |
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Modified Atmospheric Packaging (MAP) #04667 |
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This fact sheet looks at Modified Atmospheric Packaging (MAP), and its affect on microbial control and quality. |
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New Product Guidelines #04622 |
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Overwhelmingly, most industry executives will agree that new product develop is the key to economic viability and survival. This fact sheet covers the essential elements of developing and launching a successful new product. |
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Nutritional Influences on Pork Quality #04422 |
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Organic Pork Standards #04524 |
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The demand by consumers for organic foods has grown tremendously in the past few years. This fact sheet describes the standards producers, packers and processors must meet for their product to be considered organic. |
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Pork Irradiation Project #04286 |
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This fact sheet includes information about the impact of irradiation on pork quality, concluding that irradiation does not negatively effect the quality of meat products. |
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Pork Quality Targets #04366 |
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This fact sheet defines six pork quality targets: color, pH, tenderness, flavor, intramuscular fat (marbling) and drip loss. |
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Procedures for Estimating Pork Carcass Composition #04341-A |
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This fact sheet describes several methods of pork carcass evaluation used by the industry to improve productivity and carcass merit and to realize value differences at the market place. |
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Safety of Cured Pork Products #04275 |
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This document talks about methods of curing and residual nitrite use. It also addresses nitrite’s role in human health. |
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Sensory Evaluation of Pork #04526 |
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Understanding the eating qualities of pork is an important component of improving its competitiveness. This fact sheet describes trained and consumer sensory evaluation techniques that can be used to test the eating characteristics of pork. |
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The Impact of Genetics on Pork Quality #04341 |
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This fact sheet looks at four key pork quality traits – color, ultimate pH, water-holding capacity and intramuscular fat – and the effect of various genetic sources on these traits. |
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The Role of Carcass Chilling in the Development of Pork Quality #04521 |
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This fact sheet resulted from the presentations made at the National Pork Board Workshop by the same name and is a comprehensive look at chilling methods and how they impact quality and shelf life. |
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Traceability for the Pork Industry: Challenges and Opportunities #04666 |
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Utilization of Pale, Soft and Exudative Pork #04671 |
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The pork industry has faced challenges of PSE (pale, soft, and exudative) pork as it has shifted to leaner hog production. This Pork Checkoff/AMSA factsheet examines PSE pork, offers techniques for utilization of the lower quality product, and decreasing chances of PSE occurrence. |
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Variation in Pork Lean Quality #04522 |
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Lean quality factors in pork affect product attractiveness to potential customers, processing characteristics for value-added product manufacture and the ultimate palatability and satisfaction of pork products to consumers. This fact sheet focuses on variations in factors such as muscle color, texture, marbling and functionality. |
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Water Holding Capacity of Fresh Meat #04669 |
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This fact sheet addresses the water-holding capacity of fresh meat and the effects on yield and quality on the end product. |
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What is “Warmed-Over Flavor”? #04373 |
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This fact sheet discusses one of the primary causes of quality deterioration in cooked, refrigerated and pre-cooked, frozen products. It includes a discussion of the means of delaying warmed-over flavor in pork. |
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