Como veterinario, usted es esencial para ayudar a los productores de cerdos a mantener su rebaño sano y defenderse de enfermedades como la peste porcina africana, altamente contagiosa. Debido a que esta enfermedad viral nunca se ha detectado en Estados Unidos, es fácil caer en la complacencia. Lograr que todos los tipos de dueños de cerdos conozcan las acciones preventivas que deben tomar —y las señales de la enfermedad— es fundamental para proteger al rebaño y al suministro
Su papel en la protección de nuestro rebaño porcino
Alerta a los dueños de cerdos sobre las fuentes de transmisión directa e indirecta de la peste porcina africana.
Capacite a los productores y a los responsables de salud porcina en cada sitio para que reconozcan los signos clínicos del virus.
Trabaje con el responsable de bioseguridad en los lugares de producción para redactar o actualizar un plan de bioseguridad específico para cada sitio.
6 pasos clave de prevención
Proteja al rebaño de la peste porcina africana.
Los viajes y el comercio internacionales aumentan los riesgos sanitarios para el rebaño porcino nacional. Aunque las personas no pueden contraer la peste porcina africana, sí pueden transportarla y propagarla en la ropa, el calzado, el equipo y de otras maneras.
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6
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Paso 6: Mantenga a los cerdos alejados de la fauna silvestre.
Los jabalíes pueden portar la peste porcina africana y otras enfermedades. Los productores deben evitar que su rebaño tenga cualquier contacto con los jabalíes. Asegúrese de que los productores almacenen el alimento en lugares donde la fauna silvestre no pueda acceder ni contaminarlo.
Step 5: Clean and disinfect all equipment and vehicles entering or leaving your site.
Let your clients know that the virus can stay on vehicles and equipment, and how critical it is for them to clean and disinfect all equipment vehicles coming onto or exiting their sites.
Step 4: Keep pigs away from trash and prevent anyone eating in animal areas.
Swine should not eat from trash as it can be contaminated. African swine fever virus survives for extended periods in pork and pork meat products and can be a source of spread. Also, alert your clients about restricting all outside food products to a specific area of the facility away from animals.
Step 3: Wear clean coveralls and boots at each site.
As the virus can stay on clothing, this step limits disease spread for anyone moving among different sites. Farmers should be aware that all visitors must wear clean clothes and shoes at all pig production facilities and farms.
Step 2: Require workers and visitors to routinely wash hands or shower-in and shower-out.
Alert producers that employee entry and scheduled repairs are high-risk exposures for biosecurity. All individuals need to follow correct protocols and remove all clothing and accessories on a designated dirty side and dress only in laundered items on the clearly marked clean side. Handwashing and honoring clean/dirty lines are critical.
Step 1: Limit on-farm traffic.
Caution your clients to limit traffic as much as possible. Encourage them to keep detailed records of all people, vehicles, and equipment at their farm and all pig production facilities. Alert them to the importance of training and clearly communicating rules to workers and visitors, and being vigilant in enforcing enhanced biosecurity practices.
Biosecurity Basics: Tell Your Clients
Update their biosecurity plan and implement an ongoing African swine fever training program for personnel.
Each site’s biosecurity manager is responsible for developing and updating an enhanced written biosecurity plan with the help of their herd veterinarian. This person is accountable for training and communicating biosecurity measures in a language each person who enters the site can understand. The biosecurity manager and essential personnel also need to be trained about biosecurity measures to keep the virus out.
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Restrict access to production sites.
Limit their site’s entry points and protect each with lockable gates. Lock buildings when no one is present. Establish a perimeter buffer area (PBA) to serve as an outer barrier around buildings to limit movement of the virus near animals. Designate a clearly marked parking area outside the PBA. People and vehicles moving through PBA access points must follow cleaning, disinfection, and other biosecurity measures. Producers should create one or more line of separation as a control boundary to prevent movement of the virus into animal areas.
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Enhance employee biosecurity practices.
Limit access to people who are essential to the production site. Everyone crossing the line of separation (LOS) arrives having showered and wearing clean clothing and footwear. All individuals crossing that line should sign an agreement to follow the rules. Require those crossing a LOS access point to complete an entry logbook, and the logbook is monitored, and information is maintained. All individuals crossing at designated areas follow biosecurity plan procedures.
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Ensure strict movement-of-animal protocols.
Pigs and semen, if applicable, come with documented and verified sources of having no foreign animal disease. No animals from a regulatory-controlled area can be introduced onto the site for at least seven days before moving any animals to another pork production site with animals. Work with your clients on a contingency plan for interrupted animal movement. Animals leaving the production site can only move in one direction across any line of separation at one time. Contaminated areas must be cleaned and disinfected.
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Prevent feed contamination and control wildlife, rodents, and flies.
Ensure that grain and feed are delivered, stored, mixed, and fed in ways to prevent contamination. Encourage farmers to clean up and dispose of feed spills immediately to prevent wildlife attention. Facilities should be designed to prevent all animals, including birds, from crossing into secure areas and contacting pigs. Everyone needs to work to support the documented rodent and fly control programs.
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Put in place proper carcass disposal and manure management practices.
Your clients need to dispose of dead animals to prevent the attention of wildlife, rodents, and other scavengers. Ensure rendering vehicles don’t enter the perimeter buffer area. Manure should be removed to prevent exposure of the herd to disease agents. Work with clients on a plan to store manure on-site if it cannot be moved off-site as a result of an outbreak.
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