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Potential animal health hazards of pork and pork products.

Authors
  • Farez, S1
  • Morley, R S
  • 1 Animal and Plant Health Risk Assessment Network, Canadian Food Inspection Agency, Nepean, Ontario, Canada.
Type
Published Article
Journal
Revue scientifique et technique (International Office of Epizootics)
Publication Date
April 1997
Volume
16
Issue
1
Pages
65–78
Identifiers
PMID: 9329109
Source
Medline
License
Unknown

Abstract

The animal health hazards associated with the importation of pork and pork products include four viral agents: foot and mouth disease, classical swine fever (hog cholera), African swine fever, and swine vesicular disease viruses. The safety of importing pork from a zone infected with one or more of these diseases can be adequately determined only through risk assessment. This also applies for the safety of importing pork products which have undergone some form of processing (fully cooked pork products are not counted here). For each disease, the agent (pH and temperature lability), target organs, agent survival in pork and pork products, and agent quantification are discussed. Agent quantification is an input of the risk assessment which measures the viral titres in waste pork and pork products in relation to the oral infective dose estimated for each disease. Two other viral diseases, transmissible gastroenteritis of pigs and porcine reproductive and respiratory syndrome, are presented to illustrate why these two diseases are not hazards when associated with pork and pork products.

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