1 Problems in pig quarantine in slaughterhouse
In recent years, China's pig breeding industry has been further developed, but slaughterhouses in many places have not yet established special quarantine rooms and slaughter rooms, nor have they set up special disinfection equipment, which makes it difficult for the quarantine and disinfection results of pigs to meet the expected standards. In addition, local pig slaughterhouses still have problems such as insufficient comprehensive quality of personnel and backward equipment, which makes it difficult to meet the relevant quarantine and disinfection standards and effectively guarantee the quality and safety of meat products.
2 Several measures to improve the quarantine and disinfection effect of pigs in slaughterhouses
2. 1 Do a good job in slaughterhouse infrastructure construction.
The effect of infrastructure construction is an important material basis for pig quarantine and disinfection. If the slaughterhouse has some problems such as poor equipment and backward disinfection places, it will not be able to meet the needs of quarantine and disinfection, and it will be difficult to obtain good quarantine and disinfection results for pigs. Therefore, all slaughter enterprises need to do a good job in infrastructure construction of pig slaughterhouses. China's "Regulations on the Management of Pig Slaughtering" requires that pig slaughterhouses must have waiting rooms, slaughter rooms, emergency slaughter rooms, pig slaughtering equipment and vehicles, as well as inspection equipment and disinfection facilities that meet national regulations. Harmful pigs and sick pigs also need to be effectively treated at the first time. Therefore, slaughterhouses should also do a good job in the construction of various infrastructures. Only in this way can we lay a good foundation for the harmless treatment of pigs and pig products.
2.2 Master quarantine technology.
First of all, it is necessary to master the quarantine link of pigs before slaughter, mainly through the mode of clinical examination. The specific steps are as follows: ① Verification. After pigs enter the slaughterhouse, they should check the relevant certificates, including the quarantine certificate of origin, the certificate of no epidemic area, and the animal immunity certificate. If the pig is imported from other places, it is also necessary to check the immunization certificate of the entry and exit animals of the pig to ensure the health of the pig. In addition, detailed records should be made after pigs enter the site to ensure that pigs do not carry diseases.
② Pre-slaughter quarantine. In the process of pre-slaughter quarantine, it is necessary to do a good job of group inspection, judge the trend and diet of all pigs, and then mark whether there are suspicious individuals in the pigs and wait for the next move. Before individual isolation, it is necessary to check the above suspicious individuals.
③ Quarantine after slaughter. After the completion of pig quarantine, sensory quarantine should be carried out first, and laboratory immunization should be carried out for pigs that may get sick. Among them, sensory quarantine mostly determines the epidemic range of slaughtered animals by the butcher's naked eye observation of carcasses and internal organs. By observing the skin, muscle, fat and swollen throat of the carcass, we can check whether there is pasteurellosis. Subsequently, the equipment was used to cut the carcass, and the colors of skin, muscle, fat and joints of the carcass were observed. If the throat of the carcass is swollen, it is necessary to check for pasteurellosis. Touch the organs of the corpse with your hands to find out if there is induration in the deep tissues and organs. You can also diagnose pig lung diseases by touching them. If the meat quality has changed significantly or has rotted, it should also be judged by the smell. Uremic raw pork also contains urine smell, which can be used as a diagnostic basis.
④ Post-treatment after inspection. Some qualified pork can be stamped with inspection seal, indicating that these pork can be sold and eaten. Some inspection results show that there are minor infectious diseases that need pollution-free treatment, such as freezing or high temperature mode to eliminate the disease. If serious infectious diseases are found in the quarantine process, meat products that are still inedible after pollution-free treatment can be treated as industrial oil to avoid affecting consumers and make full use of the economic value of meat products. For infectious diseases, such as swine fever, it needs to be buried or burned under the supervision of staff to ensure the healthy and stable development of the meat market.
2.3 Do a good job of disinfection.
① Selection of disinfection drugs. In the process of selecting disinfection drugs, we must first ensure that the drugs are harmless to pigs, and then require the drugs to have very strong bactericidal ability. Generally, slaughterhouses need to choose 2-3 kinds of drugs properly, because if the same disinfectant is used frequently in the same place, the bacteria in that place will develop drug resistance and the disinfectant will lose its own application effect. When the slaughterhouse is disinfected, drugs such as bromogeramine and caustic soda are mainly used.
② Selection of disinfection time. Disinfection work is mainly divided into two modes: temporary disinfection and conventional disinfection, in which temporary disinfection is temporary. In case of large-scale epidemic situation or epidemic trend, emergency disinfection measures should be taken in time to carry out temporary disinfection. Routine disinfection includes regular routine disinfection, and it is necessary to make regular and targeted disinfection work plans according to the working conditions of slaughterhouses to help slaughterhouses effectively eliminate pathogenic bacteria. Therefore, slaughterhouses need to pay more attention to disinfection work and complete all disinfection work within the specified time to avoid the spread of diseases.
③ Disinfection during slaughter. For slaughterhouses, in addition to disinfection of pigs, it is also necessary to disinfect slaughterhouses, transport vehicles, auxiliary passages and equipment. During the disinfection of transport vehicles, it is required to set up a special disinfection pool at the entrance of the slaughterhouse. After the pig unloading work is completed, the transport vehicle is completely washed with the water in the disinfection pool, and after the disinfection water is dry, it is sprayed with peracetic acid for disinfection. When the equipment and utensils used for slaughter are disinfected, it is usually carried out with hot alkaline water solution. After the slaughtering utensils are boiled, they are treated with bromogeramine solution to achieve good disinfection effect.
3 Conclusion
The effect of pig quarantine and disinfection in slaughterhouses will directly affect the quality and safety of meat products, which requires slaughterhouses in China to pay more attention to these two aspects and strengthen the existing epidemic prevention and disinfection measures in slaughterhouses through various measures. Only in this way can we ensure the safety of meat products and have certain positive significance for the further development of pig breeding industry in China.