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Swine (Finals) > Biosecurity Measures > Flashcards

Biosecurity Measures Flashcards

1
Q

the set of practical measures taken to prevent
entrance of infection into a pig farm and control the spread of infection within that
farm

A

Biosecurity of pigs at the farm level

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2
Q

the goal of a biosecurity program

A

to keep out pathogens that the herd has not
been exposed to and to minimize the impact of endemic pathogens

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3
Q

Factors affecting the application of biosecurity measures among farms

A
  1. Geographic location of the farm
  2. Proximity to other pig farms
  3. Epidemiological situation
  4. Type of swine operation
  5. Level of technology used for
    production
  6. Other farm personnel employed on the farm
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4
Q

the development and implementation of a biosecurity program provides

A
  • Essential component of many on-farm food safety programs
  • Greater consumer acceptability of the quality and safety of the food supply
  • Healthy animals that are more productive
  • Improved animal welfare
  • Improved efficiency and profitability for the pork producer
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5
Q

Pork Production Facility

A

Buildings and Structures
Consumable Supplies and Equipment
Owners, Workers, Veterinarians, Consultants, Visitors
Transportation of Pigs
Management Procedures
Land Area Used for Pork Production

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6
Q

Biosecurity is made up of three separate, but often blended, sets of actions and
overlapping components

A
  1. Bio-exclusion
  2. Bio-containment
  3. Bio-management
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7
Q

The purpose of bio-containment

A

preventing the spread of disease agents to
neighbors or even long distance transfer, but also the very important process of
protecting the food supply for consumers

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8
Q

This component is extremely important in any pig production system and
often is the “right thing to do” for neighbors and other pig producers in a community.

A

bio-containment

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9
Q

simply preventing the introduction of unwanted disease agents in to the farm or system

A

Bio-exclusion

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10
Q

the combined effort to control economically important
infectious diseases that are already present in the farm population

A

Bio-management

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11
Q

This is where most producers focus.

A

Bio-exclusion

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12
Q

Bio-management key components include

A

a) Room disinfection
b) Vaccines
c) All-in/all-out pig movement
d) Other procedures designed to reduce the pathogen level or enhance
immunity levels in the pigs

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13
Q

To develop a useful biosecurity plan, it is necessary to know

A
  1. Prevalence of disease that can affect your herd
  2. How each disease is transmitted
  3. How each disease can be controlled
  4. How to prevent each disease from entering the herd
  5. Potential cost of an introduction and outbreak
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14
Q

Option 1

A

Replacing entire sow herd

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15
Q

Option 2

A

Partial replacement of sow herd

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16
Q

Strategies for biosecurity of the pigs and farm should be developed by using a
Hazard Analysis of Critical Control Point (HACCP) approach

A

Larger Farms

17
Q

HACCP

A

Hazard Analysis of Critical Control Point

18
Q

one of the main factors that increases the risk of herd acquiring a new disease

A

proximity of the farm to other live pigs

19
Q

affect
the success of biosecurity plans

A

the positioning of buildings within the unit, position of ventilation inlets and outlets, people movement, isolation procedures, pig movement, and other factors

20
Q

Factors influencing risk of a breakdown in biosecurity program due to location of pig farm

A
  1. Pig farms nearby
  2. Local pig density
  3. Other possible sources of contamination
  4. Type of terrain
  5. Roads
  6. Other animals
  7. Climate
21
Q

Aerosol and airborne spread of infections depends on these factors

A
  1. Type of pathogen
  2. Number and density of animals excreting and susceptible to infection
  3. Method of housing
  4. Droplet size
  5. Relative humidity
  6. Ambient temperature
  7. Ventilation fans
  8. Wind speed
  9. Wind direction
  10. Sunlight
  11. Topography
  12. Natural barriers
  13. Methods of manure application
22
Q

Swine disease can be spread in a number of ways, including

A
  1. Through diseases swine or healthy swine incubating disease, or unaffected carriers
  2. Through new replacement gilts and boars
  3. Purchased semen
  4. Through other farm animals, insects, pets, birds, and wild animals
  5. On the clothing and shoes of visitors and employees moving fromfarmto farm
  6. On employees who did not follow all the biosecurity procedures of the farm
  7. Any employee or visitor who has had recent direct contact with other pigs
  8. On contaminated feed, water, bedding, and soil
  9. From the carcasses of dead animals
  10. On contaminated equipment and vehicles used on the farm
  11. On contaminated veterinary equipment
  12. Any equipment that has been in contact with pigs from another site
  13. On contaminated commercial vehicles hauling culls, slaughter, or growing pigs
  14. Delivering feed (truck or even more so the driver) in airborne particles and dust
    blown by the wind
  15. On consumable supplies entering the farm
23
Q

fence that surrounds your outdoor pig facility is recommended, especially if other pigs are close to your farm.

A

“pig proof”

24
Q

Assessing Visitor Risk and Controlling Access

A
  1. Risk Assessment
  2. Entrance to Farm
  3. Signage
  4. Parking Area
  5. Unauthorized Entry by Intruders
  6. Authorized Visitors
  7. Farm Employee
25
Q

method of evaluating the likelihood and severity of the risk posed by a visitor

A

Risk Assessment

26
Q

can help get the importance of the biosecure message across to both visitors
and farm employees

A

signs

27
Q

Information to be recorded in a visitor’s log includes

A
  1. A place the visitor can check that confirms he or she understands and will
    abide by all the policies and procedures for biosecurity of the farm
  2. Date of visit
  3. Name of visitor
  4. Address of visitor
  5. Company name
  6. Purpose of visit
  7. Date of last contact with pigs
  8. Time of arrival at farm and time of departure from farm
  9. Signature
28
Q

means anyone working on the farm

A

farm employee

29
Q

SOP

A

standard operating procedures

30
Q

Bacterial Standards for Potable Water

A
  1. Total absence of Escherichia coli in 100 ml
  2. Less than 10 coliforms in 100 ml
  3. A total bacterial count (after incubation at 37°C for 18 to 24 hours) or less
    than 10 organisms per ml
31
Q

The method used for disposal of dead pigs and afterbirth can create a
biosecurity hazard.

A

Dead Pig Postmortem and Disposal

32
Q

Dead Pig Postmortem and Disposal methods

A

burial, rendering, composting, and incineration

Swine (Finals) (3 decks)

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