October is recognized as National Pork Month and today we’re taking a tour of a bio-secure pork farm. WCIA 3’s ag reporter Stu Ellis has more in this morning’s report From the Farm.
No longer do hogs frolic in mud holes on hot days, but spend their time in temperature controlled facilities where priority is placed on disease prevention. And that means outside the building is considered dirty and inside the building is clean. The introduction of disease can spread rapidly and kill hundreds or thousands of hogs. So todays pork farms are locked and entry is limited to only those working there.
Employees and managers all leave footwear outside, remove all clothing, shower with germicidal soap, and then wear uniforms and boots that are cleaned daily inside the facility to ensure no germs enter.
All personal property, including lunch, passes through an ultra violet light chamber to kill germs.
All supplies needed for the hogs enter through a fog chamber that also kills germs and bacteria.
Hog feed comes from a bio-secure feed mill and delivery trucks are sprayed as they approach the pork operation to ensure disease is not introduced if it was picked up at a prior stop.
General Manager John McIntyre of Pike Pig Systems near Pittsfield says the biosecurity is costly, but necessary to ensure consumers get a good healthy product at the grocery store.
There is a lot of cost, but we feel it is very important to have proper biosecurity. PRRS breaks, PED breaks, things like that are extremely expensive, and we try to prevent all that we can.
That’s our report from a bio-secure pork farm, I’m Stu Ellis with WCIA3 your local news leader.