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Swine Production Exam 3 > Biosecurity > Flashcards

Biosecurity Flashcards

1
Q

Biosecurity goal

A

Preventing diseases from entering the operation and if it does enter, preventing the spread

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2
Q

Disease control is a HUGE

A

Challenge

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3
Q

Control _____ of animals, people, equipment and clean and disinfect as much as possible

A

Movement

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4
Q

Why is biosecurity needed? (3)

A
  1. ) Optimal growth can be achieved
  2. ) Increase reproductive performance
  3. ) Decrease medicine and labor costs
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5
Q

3 Areas of Biosecurity

A
  1. ) Bio-exclusion
  2. ) Bio-containment
  3. ) Bio-management
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6
Q

Bio-exclusion prevents…

A

Introduction of disease agents onto the farm and focuses on:
Shower in/shower out
Room disinfecting
All-in/all-out

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7
Q

Bio-containment prevents…

A

Spread of disease agents to neighbors

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8
Q

Bio-management =

A

Minimal clinical disease status

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9
Q

Disease transmission: Greatest threat to swine herds comes from…

A

Other swine

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10
Q

Pathogen examples:

A

viruses
bacteria
protozoa
fungus

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11
Q

The most common way to transmit?

A

Direct transmission

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12
Q

Direct transmission: Contact and exposed to…

A
  • Susceptible animals come into direct/close contact with infected, contagious animals
  • Exposed to air droplets, saliva, nasal, genital mucus, fetal fluids, feces, urine, milk, skin and blood
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13
Q

Indirect transmission: Contact

A

Come in contact with infected/contaminated vehicles, equipment, fomites and vectors

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14
Q

What are fomites?

A

Soil, water, feed, bedding

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15
Q

What are vectors?

A

People (clothing, shoes, body), rodents, birds, cats, dogs, flies, mosquitoes

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16
Q

Animal’s ability to prevent a pathogen from developing or to counteract effects of toxins

A

Immunity

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17
Q

Natural immunity exists without _____.

A

Exposure to disease agent

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18
Q

Active immunity is acquired through _____ or _____.

A

Vaccination or after the body battles an infection

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19
Q

Passive immunity is acquired when _____.

A

Antibodies are passed from one animal to another

20
Q

What is all-in/all-out?

A

Move animals @ same time, same age and during all phases

*Boar and gestation excluded

21
Q

Once a group is made, no…

A

Younger or older pigs may be introduced

22
Q

All-in/all-out decreases…

A

Exposure to disease-causing pathogens

23
Q

All-in/all-out prevents…

A

Disease transmission from older to younger pigs

24
Q

All-in/all-out increases…

A

Average daily gain by maintaining health status

25
Q

All replacement breeding stock should come from…

A

A single source

26
Q

All animals should be isolated for at least _____.

A

30 days

27
Q

Isolation facilities need to be at least _____.

A

500 yards from main herd

28
Q

All animals need to be _____ and _____.

A

Blood-tested and observed for signs of disease

29
Q

Dead pigs are…

A

Disease reservoirs and need to be removed promptly from pens/barns

30
Q

Dead pigs should be delivered to _____.

A

An off-site location where renderers can pick them up

31
Q

_____ shouldn’t have access to dead pigs.

A

Rodents and other animals

32
Q

Building location: Minimum of _____ from other swine operations

A

2 miles

33
Q

Building location should be _____ from other livestock.

A

110 yards

34
Q

Building should be off…

A

From major roads

35
Q

Building should also be…

A

Hilly and protected from wind

36
Q

_____ are more favorable to disease transmission than _____.

A

Cold, humid climates than

hot, dry climates

37
Q

Which two areas are most critical to be kept clean?

A

Boar stud and farrowing house

38
Q

Daily chores are done in order of…

Other conditions to follow:

A
  • Highest health status to lowest
  • Follow “conception” –> “consumption”
  • Wash hands when changing activites
  • Change out contaminated clothing
  • Footbaths
39
Q

Low-risk visitors have…

A

No livestock contact

40
Q

Medium-risk visitors…

A

Routinely visit farms (Ex: mailmen)

41
Q

High-risk visitors…

A

Contact with animals and or animal fluids (Ex: veterinarians

42
Q

Employees should NOT have contact with

A

Pigs outside work

Employees and visitors shower-in before entering and shower-out before leaving

43
Q

Visitors should be kept to a minimum:

A
  • No contact 24-h prior

- Sign-in book

44
Q

_____ can bring a # of diseases.

A

Water

45
Q

To avoid water contamination..

A

Check source and cleanliness

-Chlorinate if doubt

46
Q

Feed biosecurity

A

Know feed origin
Drivers wear clean coveralls and boots
Delivery truck washed
Clean up feed spills

47
Q

Bedding NOT contaminated by…

A

Birds or rodents during storage

Swine Production Exam 3 (6 decks)

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