Feed Ingredients and the Threat of Foreign Animal Disease

With African Swine Fever in other parts of the world, there is renewed focus on the prevention of foreign animal diseases. One way to reduce the possibility of disease transmission is to know how long certain feed ingredients have been stored before allowing their use on pig farms. Dr. David Pyburn, Senior Vice President of Science and Technology, National Pork Board, outlines this peer-reviewed research and the strategies for pig farmers.

Seven Key Questions to Ask Your Feed Supplier

In the wake of ongoing outbreaks of African swine fever in China, pork industry experts from the National Pork Board, the National Pork Producers Council, the American Association of Swine Veterinarians and the Swine Health Information Center, are collaborating to help U.S. pig farmers safeguard herds from this costly disease. This includes paying particular attention […]

African Swine Fever Risk: Imported Feed Ingredients

With the expansion of the African swine fever outbreak in China, the Pork Checkoff is working with the National Pork Producers Council, the American Association of Swine Veterinarians, the Swine Health Information Center and USDA to keep the disease out of the United States. This includes a focus on imported feed ingredients as a significant risk. National Pork Board vice president of science and technology Dr. David Pyburn says a viral disease pathogen has the potential to survive the shipping process. A new risk assessment resources is available at www.pork.org/FAD.