Responsibilities of pig quarantine supervision in designated slaughterhouses
With the rapid development of China's social economy, people's living standards have improved significantly, and people have put forward stricter requirements for the hygienic quality of raw meat food. Only by vigorously strengthening the supervision responsibility of pig quarantine in designated slaughterhouses can we ensure the safety and peace of mind of slaughtering meat. According to the "Regulations on the Management of Pig Slaughtering", all designated slaughterhouses should vigorously strengthen the supervision of pig slaughter and quarantine to avoid the inflow of sick and dead pork into the market. Therefore, the corresponding post responsibility system should be established to achieve the institutionalized restraint effect and ensure the safety and reliability of pig slaughter.
1 Admission post responsibilities
Take inspection and quarantine measures before slaughtering pigs, that is, conduct a comprehensive inspection of the pigs to be slaughtered before slaughtering, including the verification of inspection materials, to ensure that the source of pigs is free of epidemics, whether the immunization measures taken are within the validity period, and whether there are patients. In addition, the daily activities, rest, foraging and various physiological indexes of pigs should be examined in detail. This post is set at the entrance of the designated slaughterhouse before entering the slaughterhouse for disinfection. Check the pigs entering the field one by one, and those who are abnormal are strictly prohibited from entering the field. Check the quarantine certificate and punish those who violate the animal epidemic prevention law. It is very important to master the health status of pigs to be slaughtered comprehensively and carefully through pre-factory inspection.
2 pre-slaughter job responsibilities
In the post responsibilities of pig slaughtering in designated slaughterhouses, the measures of "three views and one inspection" should be implemented for the same batch of pigs entering the market. The "three views" mainly include appearance observation, static observation and dynamic observation. First, appearance observation: check the gloss of its surface body hair and observe whether its mental state is normal. Second, static observation: This observation mainly includes the observation of sleeping posture and lying posture of slaughtered pigs. Normally, healthy pigs without any symptoms often lie on their sides, with their heads lying flat on the ground and their limbs naturally extended. When crawling, their legs often bend under their abdomen. 3. Dynamic observation: Observe whether the pig to be slaughtered has dyspnea, cough, wheezing, trembling, salivation, etc. Observe whether the walking gait is normal, whether the posterior branch is paralyzed, whether the back is bent, and whether the waist is arched. Observe whether the diet is normal and whether it is difficult to eat and swallow. In addition, the "first inspection" is to select suspected sick pigs from the pig inspection and take individual inspection. This kind of examination can rely on the examination of mental state and posture; Inspection of skin and fur; Check the breathing condition; Check the body temperature (you can touch the root and tip of the ear to determine whether there is body heat caused by infectious diseases); Pulse check; Mucosal examination (to observe whether there is canceration, redness, yellowing, paleness or swelling, secretion, etc. in the visible range of mucosa. ); Fecal and urine examination (whether there is constipation, diarrhea, hematuria, etc.). ). In the whole inspection process, it is especially necessary to pay more attention to the characteristics of infectious diseases, and laboratory diagnosis can be used for inspection when necessary. This post is generally set in the pig observation circle.
In the post responsibilities before slaughter, the key point is to quarantine the pigs to be slaughtered, observe the changes of their groups and individuals, clearly grasp the real-time static and dynamic changes, ask questions and measure them one by one, and classify the corresponding pigs to be slaughtered according to the final quarantine results. Those who pass the quarantine inspection shall be transported to the waiting circle; On the other hand, pigs suspected of carrying infectious diseases that fail to pass the quarantine inspection should be transported to the isolation circle; In addition, pigs that died of illness and unknown causes should be sent to the destruction treatment room.
3 workshop job responsibilities
This position is located in the pig slaughtering workshop, and its responsibilities mainly include the inspection of pig head, hoof, skin, viscera and carcass. Only after passing the inspection can the inspection seal be stamped and allowed to leave the factory; Measures such as cutting, high-temperature treatment or direct destruction should be taken for unqualified meat.
4. Separation of job responsibilities
In the inspection of pigs, epidemic problems are found. If there are many infectious diseases, they should be slaughtered or observed in isolation in time, and the places, vehicles and tools where sick pigs have appeared should be thoroughly disinfected. If the pigs to be slaughtered are found to carry infectious diseases before slaughter, the following measures can be taken: if the infectious diseases are anthrax, the body temperature of the pigs raised in the same group should be measured immediately, and if the body temperature is normal, they should be arranged to be slaughtered at the designated place; If the problem is abnormal, it is necessary to observe it in isolation and arrange slaughter when it is clear that it is not anthrax. As long as the pigs injected with anthrax vaccine can be slaughtered in 2 weeks; The foot-and-mouth disease infectious disease, whether diagnosed or suspected, should be slaughtered in time, and all the pigs raised in the same group should be slaughtered, and at the same time, harmless treatment measures should be taken. This post should be provided with an isolation ring.
5. Job responsibilities of emergency slaughter
As long as one or two infectious diseases are detected, or diseases that will cause harm to human beings and livestock, corresponding treatment measures should be taken according to the type and degree of harm.
General infectious diseases that have no influence on meat safety after 5. 1 diagnosis need to be slaughtered in time. Such as common infectious vesicular disease, brucellosis and pasteurellosis in pigs, as well as poultry cholera and livestock with damaged material characteristics and rapidly rising temperature, should be slaughtered in time.
5.2 As long as it is diagnosed as a serious infectious disease, such as anthrax, rabies, swine fever and other diseases, strict prevention and control measures should be taken and close isolation observation should be made. With the approval of the relevant departments. It needs to be culled without bleeding, and then treated harmlessly. Most of this position is located in the workshop.
6. Harmless treatment of job responsibilities
6. 1 In the trimming treatment room, locally diseased meat can be trimmed, and the cut tissue can be treated harmlessly in time to avoid subsequent harmful effects.
6.2 In the high-temperature treatment room, conduct comprehensive supervision and quarantine work on the meat that needs high-temperature treatment.
6.3 Destroy pigs, slaughtered meat, organs and tissues in the workshop. , caused by infectious diseases or the cause of death is unknown, should be harmless destruction, and take strict inspection and supervision measures.
Concluding remarks
In short, on the basis of the post responsibilities of pig quarantine supervision access, pre-slaughter, workshop, isolation, emergency slaughter and harmless treatment in designated slaughterhouses, we will continue to strengthen the regular training of relevant supervisors and comprehensively improve their theoretical level and practical operation skills. In addition, it is necessary to expand the investment in hardware and equipment, improve the testing level, constantly improve the quarantine supervision mechanism, and earnestly implement the post responsibility of pig quarantine supervision in designated slaughterhouses.