Verification of Good Production Practices that Reduce the Risk of Exposure of Pigs to Trichinella
2002
Pyburn, D.G. | Gamble, H.R. | Anderson, L.A. | Miller, L.E.
Control of Trichinella infection in pork has traditionally been accomplished by inspection of individual carcasses at slaughter or by post-slaughter processing to inactivate parasites. A decline in the prevalence of this parasite in domestic swine during the last 20 to 30 yr coupled with improvements in pork production systems offer the opportunity to document pork safety at the farm level. We report here on a certification pilot study using an on-farm audit to document good production practices for swine relative to the risk of exposure to trichinae. Based on the results, improvements in the program have been made and further studies will be undertaken prior to launching the voluntary Trichinae Certification Program in the U.S.
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