abs-cbnNEWS.com | 02/27/2009 1:08 PM
http://www.abs-cbnnews.com/nation/02/27/09/culling-pigs-ebola-strain-will-take-week
The culling of 6,000 pigs infected with the Ebola Reston virus in Pandi, Bulacan will push through on Saturday (February 28).
Health and agriculture officials said the pigs will be electrocuted, then buried in a 30-meter pit inside the farm.
The media will not be allowed to cover the culling ordered by the government to prevent the possible spread of the disease.
The Department of Health (DOH) said this will also minimize human exposure to the sick pigs.
Health officials said the Ebola Reston virus poses no serious risks to humans.
"Ito po has not caused significant illness in humans, subalit ngayong nakita natin sa baboy, ang DOH ay tinitignan po ang maaring maging epekto sa tao. Sa ngayon, wala pa pong nagkakasakit," said Dr. Eric Tayag, director of the National Epidemiology Center of the Department of Health.
"Tayo, ang trabaho natin hindi ko iniisip na bakit sa atin ang problema, sisiguraduhin natin na lalampasan natin at susulusyunan ito," said Bulacan Governor Jon-jon Mendoza.
The DOH said six pig farm workers have tested positive for Ebola Reston, but are in good health. – report from ANC
Friday, February 27, 2009
Japan reports bird flu outbreak on quail farm
Agence France-Presse | 02/27/2009 11:28 AM
TOKYO - Bird flu has been reported on a central Japanese quail farm but no animals have died and no humans have been infected, an agriculture ministry official said Friday.
The birds were infected with the H7 strain of the virus, he said.
"The outbreak occurred at a quail farm in Aichi prefecture, but no birds have died and no humans have been infected," the official said.
In April and May last year several dead swans tested positive for the more virulent H5N1 strain of bird flu in Hokkaido, northern Japan.
TOKYO - Bird flu has been reported on a central Japanese quail farm but no animals have died and no humans have been infected, an agriculture ministry official said Friday.
The birds were infected with the H7 strain of the virus, he said.
"The outbreak occurred at a quail farm in Aichi prefecture, but no birds have died and no humans have been infected," the official said.
In April and May last year several dead swans tested positive for the more virulent H5N1 strain of bird flu in Hokkaido, northern Japan.
Philippines downplays China's ban on its pork
The Chinese ban on the import of pork from the Philippines should not cause too much concern since the exportation of pork has been suspended for some time already, said the Malacañang (Presidential Palace), and reported by the Philippine Star.
China banned the importation of pork products after pigs infected with the Ebola-reston virus were discovered in Luzon.
Deputy presidential spokesperson Anthony Golez stated in the newspaper that the Philippine government implemented a self-imposed ban on pork exports in December when the first case of the Ebola-reston found in pigs was reported.
"We acted swiftly. So even before these countries announced the ban, we already did it," Golez said.
China banned the importation of pork products after pigs infected with the Ebola-reston virus were discovered in Luzon.
Deputy presidential spokesperson Anthony Golez stated in the newspaper that the Philippine government implemented a self-imposed ban on pork exports in December when the first case of the Ebola-reston found in pigs was reported.
"We acted swiftly. So even before these countries announced the ban, we already did it," Golez said.
US maintains access to Philippine pork market
The Philippine government indicated this week that it will maintain current rules for the administration of its tariff rate quota (TRQ) for pork, preserving US access to a fast-growing market for US pork exports.
This was made public by the US' National Pork Producers Council (NPPC) at its website.
The Philippine government had threatened in recent months to severely restrict pork imports by denying to legitimate Philippine importers the licenses they need to import pork within the country’s 54,210 metric tonne pork TRQ.
In response to that threat, the NPPC filed a petition with the Office of the US Trade Representative in December 2008, requesting removal of the Philippines from the US Generalized System of Preferences (GSP).
Memorandum
In filing the petition, NPPC noted that the Philippine action would have violated World Trade Organization rules and a 1999 Memorandum of Understanding between the United States and the Philippines.
GSP is a programme designed to provide developing countries such as the Philippines with preferential duty access to the US market. In 2007, the Philippines exported $1.1 billion worth of products to the USA under the GSP programme.
Delighted
"We are delighted the Philippine government has lived up to its international obligations and given Philippine importers full access to the pork TRQ," said NPPC president Bryan Black.
"In light of that, we have withdrawn our GSP petition. However, we will remain vigilant to ensure the Philippine government continues to give the US pork industry full access to its pork market."
The Philippine decision to maintain its current TRQ administration rules preserves a growing market for US pork exports. US pork sales to the Philippines in 2008 surged by 360% to 25,300 metric tonnes valued at $46 million.
This was made public by the US' National Pork Producers Council (NPPC) at its website.
The Philippine government had threatened in recent months to severely restrict pork imports by denying to legitimate Philippine importers the licenses they need to import pork within the country’s 54,210 metric tonne pork TRQ.
In response to that threat, the NPPC filed a petition with the Office of the US Trade Representative in December 2008, requesting removal of the Philippines from the US Generalized System of Preferences (GSP).
Memorandum
In filing the petition, NPPC noted that the Philippine action would have violated World Trade Organization rules and a 1999 Memorandum of Understanding between the United States and the Philippines.
GSP is a programme designed to provide developing countries such as the Philippines with preferential duty access to the US market. In 2007, the Philippines exported $1.1 billion worth of products to the USA under the GSP programme.
Delighted
"We are delighted the Philippine government has lived up to its international obligations and given Philippine importers full access to the pork TRQ," said NPPC president Bryan Black.
"In light of that, we have withdrawn our GSP petition. However, we will remain vigilant to ensure the Philippine government continues to give the US pork industry full access to its pork market."
The Philippine decision to maintain its current TRQ administration rules preserves a growing market for US pork exports. US pork sales to the Philippines in 2008 surged by 360% to 25,300 metric tonnes valued at $46 million.
Thursday, February 26, 2009
Phils: 3,000 kilos of 'hot meat' seized in Balintawak
abs-cbnNEWS.com | 02/26/2009 1:10 PM
http://www.abs-cbnnews.com/nation/metro-manila/02/26/09/3000-kilos-hot-meat-seized-balintawak
Amid reports of Ebola Reston Virus (ERV) infections among pigs and pig handlers, police seized 3,000 kilos of rotten pork meat at a Quezon City Market Wednesday.
Authorities arrested four vendors who were reportedly unloading from a jeepney 3,000 kilos of rotten pork meat at the MC Market in Balintawak at about 11 p.m. Wednesday evening.
This was after Quezon City Police Department (QCPD) and the Quezon City Health Office conducted meat inspections and found several batches of meat being sold at less than their normal market price. Authorities said that the normal selling price for pork is about P150 per kilo, while "double dead meat" is sold at P90 to P100 only.
The pork flesh was also reportedly smelly, pale, and had no National Meat Inspection Service (NIMS) seal, signs that the meat was unsafe for consumption. Reports by the Quezon City Crime Investigation Detection Unit (CIDU) revealed that the vendors were carrying legitimate meat permits.
Authorities said that the meat was allegedly delivered from Bulacan, and did not pass legal inspections by the NIMS. The Health office also said that the meat could have been carved from sick or dead pigs who may have died from heat stroke.
Health officers said that eating rotten meat, popularly called "botcha", would cause numerous health hazards including diarrhea.
In light of the unabated sale of 'hot meat' on the market, meat inspector Dicoroso Domingo called for harsher penalties for those found selling rotten meat. "Sana yung Congress taasan iyong penalty," he said.
The vendors, meanwhile, reportedly told authorities that they resorted to illegal activities because their businesses were losing money. "Wala na po kasi kaming alam na alternatibong trabaho eh," a female vendor said in an interview with ABS-CBN.
The four suspects were charged for violating the Consumer Act of the Philippines and Republic Act 9296 or the Meat Inspection Code.
Under the Consumer Act of the Philippines, the illegal sale of unsafe products like double-dead meat has a corresponding penalty of P1,000 to P10,000 and not less than six-months but not more than five years of imprisonment. -- with a report from Doland Castro, ABS-CBN News
http://www.abs-cbnnews.com/nation/metro-manila/02/26/09/3000-kilos-hot-meat-seized-balintawak
Amid reports of Ebola Reston Virus (ERV) infections among pigs and pig handlers, police seized 3,000 kilos of rotten pork meat at a Quezon City Market Wednesday.
Authorities arrested four vendors who were reportedly unloading from a jeepney 3,000 kilos of rotten pork meat at the MC Market in Balintawak at about 11 p.m. Wednesday evening.
This was after Quezon City Police Department (QCPD) and the Quezon City Health Office conducted meat inspections and found several batches of meat being sold at less than their normal market price. Authorities said that the normal selling price for pork is about P150 per kilo, while "double dead meat" is sold at P90 to P100 only.
The pork flesh was also reportedly smelly, pale, and had no National Meat Inspection Service (NIMS) seal, signs that the meat was unsafe for consumption. Reports by the Quezon City Crime Investigation Detection Unit (CIDU) revealed that the vendors were carrying legitimate meat permits.
Authorities said that the meat was allegedly delivered from Bulacan, and did not pass legal inspections by the NIMS. The Health office also said that the meat could have been carved from sick or dead pigs who may have died from heat stroke.
Health officers said that eating rotten meat, popularly called "botcha", would cause numerous health hazards including diarrhea.
In light of the unabated sale of 'hot meat' on the market, meat inspector Dicoroso Domingo called for harsher penalties for those found selling rotten meat. "Sana yung Congress taasan iyong penalty," he said.
The vendors, meanwhile, reportedly told authorities that they resorted to illegal activities because their businesses were losing money. "Wala na po kasi kaming alam na alternatibong trabaho eh," a female vendor said in an interview with ABS-CBN.
The four suspects were charged for violating the Consumer Act of the Philippines and Republic Act 9296 or the Meat Inspection Code.
Under the Consumer Act of the Philippines, the illegal sale of unsafe products like double-dead meat has a corresponding penalty of P1,000 to P10,000 and not less than six-months but not more than five years of imprisonment. -- with a report from Doland Castro, ABS-CBN News
Phils: No salmonella outbreak in hogs in EV – DA
By RANULFO DOCDOCAN, ABS-CBN Tacloban | 02/26/2009 1:09 AM
http://www.abs-cbnnews.com/nation/regions/02/25/09/no-salmonella-outbreak-hogs-ev-–-da
TACLOBAN CITY -- There is no salmonella outbreak in Region 8, announced Dr. Archie Lluz who is Chief of Regional Animal Disease and Diagnostic Laboratory of the Department of Agriculture (DA) in the region.
Lluz said that the results of the laboratory examination on specimens sent to Philippine Animal Health Center at the Bureau of Animal Industry in Manila proved to be negative of salmonella.
The results were identified as "Pasteurella hemolytica" a type of bacterial infection that reportedly causes deaths of swine and is due to bad sanitation and changes in weather conditions.
Pigs with this infection reportedly suffer form loss of appetite, dehydration, fever and diarrhea.
Lluz was referring to the specimens from Tacloban and Babatngon where cases of sick pigs were reported.
In Babatngon, there were 270 reported swine deaths due to this condition.
Swine vaccination were already conducted to avoid the spread of the diseases.
Lluz said however that there remains possibility that some of the dead hogs contracted hog cholera. He said, however that this has yet to be confirmed.
He also said, however, that hog raisers should immediately report sick pigs to local government veterinarians so that necessary measures could immediately be taken.
Never butcher hogs which are sick, Lluz also warned. He said this will only make the spread of the disease easier and wider. Also, the sick hogs must be isolated from the healthy ones, he advised.
He said hog raisiers should always see to it that the environment where the swine are should be sanitary and clean. Lluz said that those affected were those raised in backyard pens and not really those in hog farms.
The agriculture department has received reports of sick hogs and early slaughtering from Babatngon, Tacloban City, Alangalang, Sta. Fe, Palo, Pastrana, Dagami, Burauen, Tabontabon, Lapaz, Mayorga, and Abuyog in Leyte; Sogod in Southern Leyte; Catbalogan, Calbiga, Daram, and Sta. Rita in Samar; and Lope de Vega in Northern Samar.
Agriculture officials in the region reported that hog diseases have spread to 18 towns and one city in Eastern Visayas this month and have affected thousands of backyard hog raisers in the region.
DA officials said that unrestricted slaughtering of sick animals has triggered the spread of swine diseases.
Pork vendors in Tacloban are already complaining. They said there is a marked decrease in their sales because many consumers now refrain from buying pork for fear of salmonella.
There is no salmonella outbreak yet, reiterated DA officials. They also said that this type of infection can be treated by antibiotics.
http://www.abs-cbnnews.com/nation/regions/02/25/09/no-salmonella-outbreak-hogs-ev-–-da
TACLOBAN CITY -- There is no salmonella outbreak in Region 8, announced Dr. Archie Lluz who is Chief of Regional Animal Disease and Diagnostic Laboratory of the Department of Agriculture (DA) in the region.
Lluz said that the results of the laboratory examination on specimens sent to Philippine Animal Health Center at the Bureau of Animal Industry in Manila proved to be negative of salmonella.
The results were identified as "Pasteurella hemolytica" a type of bacterial infection that reportedly causes deaths of swine and is due to bad sanitation and changes in weather conditions.
Pigs with this infection reportedly suffer form loss of appetite, dehydration, fever and diarrhea.
Lluz was referring to the specimens from Tacloban and Babatngon where cases of sick pigs were reported.
In Babatngon, there were 270 reported swine deaths due to this condition.
Swine vaccination were already conducted to avoid the spread of the diseases.
Lluz said however that there remains possibility that some of the dead hogs contracted hog cholera. He said, however that this has yet to be confirmed.
He also said, however, that hog raisers should immediately report sick pigs to local government veterinarians so that necessary measures could immediately be taken.
Never butcher hogs which are sick, Lluz also warned. He said this will only make the spread of the disease easier and wider. Also, the sick hogs must be isolated from the healthy ones, he advised.
He said hog raisiers should always see to it that the environment where the swine are should be sanitary and clean. Lluz said that those affected were those raised in backyard pens and not really those in hog farms.
The agriculture department has received reports of sick hogs and early slaughtering from Babatngon, Tacloban City, Alangalang, Sta. Fe, Palo, Pastrana, Dagami, Burauen, Tabontabon, Lapaz, Mayorga, and Abuyog in Leyte; Sogod in Southern Leyte; Catbalogan, Calbiga, Daram, and Sta. Rita in Samar; and Lope de Vega in Northern Samar.
Agriculture officials in the region reported that hog diseases have spread to 18 towns and one city in Eastern Visayas this month and have affected thousands of backyard hog raisers in the region.
DA officials said that unrestricted slaughtering of sick animals has triggered the spread of swine diseases.
Pork vendors in Tacloban are already complaining. They said there is a marked decrease in their sales because many consumers now refrain from buying pork for fear of salmonella.
There is no salmonella outbreak yet, reiterated DA officials. They also said that this type of infection can be treated by antibiotics.
Wednesday, February 25, 2009
Phils: 'Hot meat' seized in Pasay City
abs-cbnNEWS.com | 02/25/2009 12:24 PM
Amid nationwide investigations into the Ebola Reston Virus (ERV) contamination among pigs and pig handlers, authorities seized more than 200 kilograms of rotten pork meat at a local market in Pasay City Wednesday.
Local officials arrested Rafael Fruelda in Barangay 186 in Maricaban, as he was loading a bundle of alleged rotten pork meat onto a tricycle. The suspect admitted that the meat had been taken from already dead pigs. The tricycle driver, meanwhile, had reportedly escaped.
Godofredo Villafranca, a veterinarian at the Pasay City Veterinarian Office, confirmed that the meat was rancid, saying that although Fruelda had a valid meat permit, the pork had not passed through a legal slaughterhouse.
Authorities found that the meat was bloody and did not have a National Meat Inspection Service (NMIS) seal, making the pork unsafe for consumption. The meat was reportedly disposed and fed to crocodiles.
Fruelda was charged with violations to the Meat Inspection Code and Consumer Act of the Philippines.
The Pasay City Veterinary Office reportedly said it is planning to appeal to government officials to impose more penalties and higher fines on those found selling rotten meat.
NMIS chief veterinarian Dr. Ana Maria Cabel had earlier issued a statement blaming low fines for the continued sale of banned ‘hot meat.’ Under the Consumer Act of the Philippines, the illegal sale of unsafe products like double-dead meat has a corresponding penalty of P1,000 to P10,000 and not less than six-months but not more than five years of imprisonment.
In a statement issued Monday, the Department of Health urged consumers to buy pork meat tagged with the National Meat Inspection Service Seal (NMIS). Double-dead pork, popularly called “botcha”, are usually smelly, cold, pale and cost almost half the original market price. The NMIS has reportedly tightened its control on unsafe pork sale practices and prevent the entry of double dead meat into the market. -- with a report from Dominic Almelor, ABS-CBN News
as of 02/25/2009 1:11 PM
Amid nationwide investigations into the Ebola Reston Virus (ERV) contamination among pigs and pig handlers, authorities seized more than 200 kilograms of rotten pork meat at a local market in Pasay City Wednesday.
Local officials arrested Rafael Fruelda in Barangay 186 in Maricaban, as he was loading a bundle of alleged rotten pork meat onto a tricycle. The suspect admitted that the meat had been taken from already dead pigs. The tricycle driver, meanwhile, had reportedly escaped.
Godofredo Villafranca, a veterinarian at the Pasay City Veterinarian Office, confirmed that the meat was rancid, saying that although Fruelda had a valid meat permit, the pork had not passed through a legal slaughterhouse.
Authorities found that the meat was bloody and did not have a National Meat Inspection Service (NMIS) seal, making the pork unsafe for consumption. The meat was reportedly disposed and fed to crocodiles.
Fruelda was charged with violations to the Meat Inspection Code and Consumer Act of the Philippines.
The Pasay City Veterinary Office reportedly said it is planning to appeal to government officials to impose more penalties and higher fines on those found selling rotten meat.
NMIS chief veterinarian Dr. Ana Maria Cabel had earlier issued a statement blaming low fines for the continued sale of banned ‘hot meat.’ Under the Consumer Act of the Philippines, the illegal sale of unsafe products like double-dead meat has a corresponding penalty of P1,000 to P10,000 and not less than six-months but not more than five years of imprisonment.
In a statement issued Monday, the Department of Health urged consumers to buy pork meat tagged with the National Meat Inspection Service Seal (NMIS). Double-dead pork, popularly called “botcha”, are usually smelly, cold, pale and cost almost half the original market price. The NMIS has reportedly tightened its control on unsafe pork sale practices and prevent the entry of double dead meat into the market. -- with a report from Dominic Almelor, ABS-CBN News
as of 02/25/2009 1:11 PM
Tuesday, February 24, 2009
Phils: Inspection widened after spread of Ebola strain
By karen_flores
Created 02/24/2009 - 09:18
abs-cbnNEWS.com | 02/24/2009 9:18 AM
Following the order to depopulate 6,000 pigs with Ebola Reston Virus (ERV) in certain farms in Bulacan, the Department of Agriculture (DA) has decided to expand its monitoring and surveillance to neighboring provinces.
Director Dave Catbagan of the DA's Bureau of Animal Industry (BAI) said they will be begin their inspection of hog farms in the whole of Central Luzon, Calabarzon, and Pangasinan province in the Ilocos region after the disposal of the 6,000 infected pigs in Pandi, Bulacan.
Catbagan said the slaughter is set to be commenced within the week, with the ocular inspection of the pig farms in Pandi scheduled today.
"As a precautionary measure, while there are many questions left unanswered, these ERV-contaminated pigs should be extinguished so we can move forward and study the virus," Catbagan said in an interview at ABS-CBN's "Umagang Kay Ganda."
DA Secretary Arthur Yap reported Monday in a press conference that there is an ongoing spread of the ERV among pigs in Pandi, Bulacan, while quarantine of the hog farm in Palauig, Pangasinan has been lifted after finding no traces of viral transmission.
Meanwhile, Catbagan said the DA, along with health experts, will continue their study of the ERV's symptoms and effects on pigs, and possibly to humans. The joint investigation started last January 5.
Clean, cooked pork still safe
In an interview at ABS-CBN's "Umagang Kay Ganda," Health Secretary Francisco Duque III said it is still safe to eat pork amid the ERV scare, provided that the four guidelines set by the DA and the Department of Health are followed. According to him, these include the following:
1. Make sure the meat is thoroughly cooked, leaving no raw areas (usually indicated by red or pink spots). Juices secreted by the meat should be clear.
2. Proper handling and preparation of food should always be followed.
3. Unusual occurences such as herds of pigs dying or getting sick should be reported to the proper authorities (DA and DOH).
4. Avoid buying double-dead meat, which is banned from being sold in markets.
Created 02/24/2009 - 09:18
abs-cbnNEWS.com | 02/24/2009 9:18 AM
Following the order to depopulate 6,000 pigs with Ebola Reston Virus (ERV) in certain farms in Bulacan, the Department of Agriculture (DA) has decided to expand its monitoring and surveillance to neighboring provinces.
Director Dave Catbagan of the DA's Bureau of Animal Industry (BAI) said they will be begin their inspection of hog farms in the whole of Central Luzon, Calabarzon, and Pangasinan province in the Ilocos region after the disposal of the 6,000 infected pigs in Pandi, Bulacan.
Catbagan said the slaughter is set to be commenced within the week, with the ocular inspection of the pig farms in Pandi scheduled today.
"As a precautionary measure, while there are many questions left unanswered, these ERV-contaminated pigs should be extinguished so we can move forward and study the virus," Catbagan said in an interview at ABS-CBN's "Umagang Kay Ganda."
DA Secretary Arthur Yap reported Monday in a press conference that there is an ongoing spread of the ERV among pigs in Pandi, Bulacan, while quarantine of the hog farm in Palauig, Pangasinan has been lifted after finding no traces of viral transmission.
Meanwhile, Catbagan said the DA, along with health experts, will continue their study of the ERV's symptoms and effects on pigs, and possibly to humans. The joint investigation started last January 5.
Clean, cooked pork still safe
In an interview at ABS-CBN's "Umagang Kay Ganda," Health Secretary Francisco Duque III said it is still safe to eat pork amid the ERV scare, provided that the four guidelines set by the DA and the Department of Health are followed. According to him, these include the following:
1. Make sure the meat is thoroughly cooked, leaving no raw areas (usually indicated by red or pink spots). Juices secreted by the meat should be clear.
2. Proper handling and preparation of food should always be followed.
3. Unusual occurences such as herds of pigs dying or getting sick should be reported to the proper authorities (DA and DOH).
4. Avoid buying double-dead meat, which is banned from being sold in markets.
Phils: State to undertake first large-scale animal culling
Business World
http://www.bworldonline.com/BW022409/content.php?id=071&src=2
THE GOVERNMENT would cull some 6,000 hogs from a swine farm north of Metro Manila following a confirmed outbreak of Ebola Reston virus (ERV), making it the first disease-related large-scale destruction of domestic animals.
"A depopulation will be carried out in Bulacan province... to prevent the spread of Ebola within and outside the farm," Health Secretary Francisco T. Duque III said in a press briefing yesterday.
The hogs would be immediately culled after procedures to ensure animal, operator and biosecurity safety.
Mr. Duque said the culling would have a minimal impact on pork supply given an estimated 13 million head of pigs nationwide.
Animal and public health experts from the World Health Organization, World Organization for Animal Health, Food and Agriculture Organization of the United Nations, and the Agriculture and Health departments have collected animal and human blood and tissue samples from two hog farms in Bulacan and Manaoag, Pangasinan province last month.
Meanwhile, an additional human sample from Cabanatuan City, Nueva Ecija province was tested positive for ERV, bringing the people who have been infected to six.
"He [patient] does not recall any direct contact with sick pigs but remembers having flu-like illness in the past 12 months. There is no evidence that the flu-like symptoms can be attributed to ERV infection," the agencies said in a joint statement.
Mr. Duque said Ebola Reston "poses a low risk to human health at this time."
"This now confirms the earlier tests done by the Research Institute for Tropical Medicine that Bulacan has an ongoing viral transmission," read a statement issued also yesterday.
The cost of culling would be shouldered by the government, said Davinio P. Catbagan, director of the Bureau of Animal Industry (BAI). Mr. Yap refused to disclose the actual amount.
The department has spent less than P10 million to keep the tested farms in operation, Mr. Yap said.
In a separate interview, Albert R. T. Lim, Jr., president of the National Federation of Hog Farmers, Inc., said fatteners and piglets cost an average of P3,000-P4,000 per head, boars cost P25,000-P30,000, and sows cost P14,000-P15,000.
That will be the first large-scale eradication of animals because of a disease, Samuel B. Animas, chief of BAI’s animal health division, said in a separate phone interview.
"Only one to three pigs are slaughtered at a time in backyard farms during the foot and mouth disease infection [in the 1990s]," he added.
Ebola Reston, which is only found in the Philippines, had been confined to monkeys. The latest detection among pigs is the first time the virus has jumped species.
Hog farmers from Bulacan, whose movement would not be limited, will engage in self-monitoring for 21 days from leaving the farm.
Meanwhile, Agriculture Secretary Arthur C. Yap has lifted the quarantine in a hog farm in Manaoag since there were "no evidence of ongoing viral transmission."
Ebola Reston, a sub-type of the deadly Ebola in Africa, was first discovered in the Philippines in 1989 among crab-eating macaques being exported to the Hazleton Laboratories in Reston, Virginia, USA.
Late in October, the Foreign Animal Disease Diagnostic Laboratory of the US Department of Agriculture reported to the Philippine Agriculture department that six out of 28 pig tissue samples taken from four different hogs in Luzon island were tested positive of the Ebola strain.— Neil Jerome C. Morales
http://www.bworldonline.com/BW022409/content.php?id=071&src=2
THE GOVERNMENT would cull some 6,000 hogs from a swine farm north of Metro Manila following a confirmed outbreak of Ebola Reston virus (ERV), making it the first disease-related large-scale destruction of domestic animals.
"A depopulation will be carried out in Bulacan province... to prevent the spread of Ebola within and outside the farm," Health Secretary Francisco T. Duque III said in a press briefing yesterday.
The hogs would be immediately culled after procedures to ensure animal, operator and biosecurity safety.
Mr. Duque said the culling would have a minimal impact on pork supply given an estimated 13 million head of pigs nationwide.
Animal and public health experts from the World Health Organization, World Organization for Animal Health, Food and Agriculture Organization of the United Nations, and the Agriculture and Health departments have collected animal and human blood and tissue samples from two hog farms in Bulacan and Manaoag, Pangasinan province last month.
Meanwhile, an additional human sample from Cabanatuan City, Nueva Ecija province was tested positive for ERV, bringing the people who have been infected to six.
"He [patient] does not recall any direct contact with sick pigs but remembers having flu-like illness in the past 12 months. There is no evidence that the flu-like symptoms can be attributed to ERV infection," the agencies said in a joint statement.
Mr. Duque said Ebola Reston "poses a low risk to human health at this time."
"This now confirms the earlier tests done by the Research Institute for Tropical Medicine that Bulacan has an ongoing viral transmission," read a statement issued also yesterday.
The cost of culling would be shouldered by the government, said Davinio P. Catbagan, director of the Bureau of Animal Industry (BAI). Mr. Yap refused to disclose the actual amount.
The department has spent less than P10 million to keep the tested farms in operation, Mr. Yap said.
In a separate interview, Albert R. T. Lim, Jr., president of the National Federation of Hog Farmers, Inc., said fatteners and piglets cost an average of P3,000-P4,000 per head, boars cost P25,000-P30,000, and sows cost P14,000-P15,000.
That will be the first large-scale eradication of animals because of a disease, Samuel B. Animas, chief of BAI’s animal health division, said in a separate phone interview.
"Only one to three pigs are slaughtered at a time in backyard farms during the foot and mouth disease infection [in the 1990s]," he added.
Ebola Reston, which is only found in the Philippines, had been confined to monkeys. The latest detection among pigs is the first time the virus has jumped species.
Hog farmers from Bulacan, whose movement would not be limited, will engage in self-monitoring for 21 days from leaving the farm.
Meanwhile, Agriculture Secretary Arthur C. Yap has lifted the quarantine in a hog farm in Manaoag since there were "no evidence of ongoing viral transmission."
Ebola Reston, a sub-type of the deadly Ebola in Africa, was first discovered in the Philippines in 1989 among crab-eating macaques being exported to the Hazleton Laboratories in Reston, Virginia, USA.
Late in October, the Foreign Animal Disease Diagnostic Laboratory of the US Department of Agriculture reported to the Philippine Agriculture department that six out of 28 pig tissue samples taken from four different hogs in Luzon island were tested positive of the Ebola strain.— Neil Jerome C. Morales
Monday, February 23, 2009
Improving dry sausage quality by controlling temperature and humidity
By Joseph Sebranek Ph.D on 2/1/2009
MeatingPlace.com
In this article:
Temperature considerations
Humidity considerations
The manufacture of dry sausage is probably the oldest form of meat preservation. Dry sausage was undoubtedly discovered by accident and gradually evolved into a popular means of preserving meat in a highly palatable form.
MeatingPlace.com
In this article:
Temperature considerations
Humidity considerations
The manufacture of dry sausage is probably the oldest form of meat preservation. Dry sausage was undoubtedly discovered by accident and gradually evolved into a popular means of preserving meat in a highly palatable form.
In fact, the development of dry sausage varieties can be traced to geographical areas where natural climatic conditions offered an environment in which temperature, humidity and other factors resulted in a product with distinguishing characteristics. Northern Italy, Hungary and Switzerland are some of the areas in Europe, for example, where dry sausage products have evolved over time to the point of becoming distinct products that are recognized all over the world. Pepperoni, Genoa salami and cervelat are some typical products from this region that are widely recognized. Other parts of the world have produced dry sausage varieties that resulted from environmental and cultural conditions characteristic of those localities.
Production of dry sausage clearly was a poorly understood but well-perfected art form for centuries. It has only been in the past 50 years or so that the physical and chemical changes that occur during dry sausage production have been studied and explained to permit improved control of the process.
While many factors including raw meat quality, salt, cure and pH are critical considerations for dry sausage quality, the very nature of "dry" sausage means that temperature and humidity will be critical during key steps of the process.
Temperature considerations
Temperature considerations for dry sausage are usually focused on temperatures used for the drying process, but it's important to realize that temperature effects on product quality actually begin with the raw meat used for product formulation. Meat must be kept very cold during grinding, mixing and/or chopping to avoid fat smearing, which can form a film of fat over the lean tissue and reduce the movement of water out of the product. Meat should be maintained at -2 degrees C to -4 degrees C (24 degrees F to 28 degrees F) to facilitate good fat/lean distinction and allow effective moisture migration.
Frozen meat is often used as part of the formulation to achieve temperature control. Use good quality frozen meat, because another temperature/quality issue can arise. Frozen meat stored at higher than ideal temperatures (above -20 degrees C/0 degrees F) is likely to develop rancid flavors that will subsequently be magnified by the drying process.
Avoiding fat smearing during stuffing is also important, particularly because a film of fat just under the casing can dramatically slow the migration of water out of the product. So, again, temperature becomes an important consideration and should not exceed -1 degrees C to 0 degrees C (30 degrees F to 32 degrees F) during stuffing. Using large-diameter, short-length stuffing horns can also minimize fat smearing in dry sausage.
Following stuffing, most dry sausage will be fermented, either in a "green room" or a fermentation chamber. Because most traditional dry sausage types are fermented with cultures that do best at relatively low fermentation temperature, a temperature of 22 degrees C to 24 degrees C (72 degrees F to 75 degrees F) is typical. Determining the best fermentation temperature for the culture used is important to producing the desired pH within the targeted time for achieving optimal product quality and safety. Relative humidity becomes important at this point, with 95 percent recommended to facilitate growth of the culture and active production of lactic acid.
Following the fermentation step is drying, which is the most critical step in the production of dry sausage and where temperature (and humidity) will have a major impact on final product quality. To be successful, the drying process must achieve surface evaporation at very nearly the same rate as moisture moves through the product to the surface.
It should be no surprise that the rate of migration within a product will vary with product diameter, pH and texture of the mixture. If drying is too fast, a crust forms on the outside of the product (case-hardening), and additional water removal becomes difficult and slow. This can also contribute to the problem of pepperoni slices "cupping" on pizzas when cooked. If drying is too slow, surface growth of mold and other microorganisms is likely to occur.
Successful drying requires control of conditions within a relatively narrow set of limits for temperature, relative humidity and air-flow rates. Recommended temperature in drying rooms is generally in the range of 10 degrees C to 13 degrees C (50 degrees F to 55 degrees F).
However, the temperature becomes an interactive factor with relative humidity and air flow at this point, and conditions need to be fine-tuned in a given drying facility to achieve the best performance. Air flow must be relatively slow to maintain uniform temperature and humidity, yet uniformity is difficult to achieve with slow air speed, especially in large drying rooms. The air contact with product surfaces will pick up moisture, meaning that relative humidity of the air is changing as the air moves through drying rooms. In large rooms, this means that uniformity is increasingly difficult. Air speeds of 0.15 ft/sec to 0.3 ft/sec (0.05 m/sec to 0.1 m/sec), or about 15 to 25 air changes per hour, are good starting points.
Humidity considerations
Relative humidity first becomes a consideration for fermentation when at least 90 percent is recommended and 95 percent or more is often used. For drying, however, the relative humidity must be reduced to achieve evaporation of water from the product surface. A relative humidity of 72 percent to 75 percent is recommended by many dry sausage experts. This level is usually sufficient to prevent surface mold growth while avoiding case-hardening.
For those products in which surface mold is desired, a higher relative humidity at the beginning of the drying process is necessary. The relative humidity may also be slowly decreased from just below 90 percent to 65 percent or 70 percent as drying progresses, if drying room control is sufficient to achieve these conditions.
As a general rule, the drying rate should not exceed about 1 percent per day during the early phases of green room curing and fermentation, and should not be more than 0.7 percent per day during drying. However, keep in mind that when it comes to dry sausage, every drying process should be fine-tuned for each product and drying environment that is used in order to maximize product quality.
Production of dry sausage clearly was a poorly understood but well-perfected art form for centuries. It has only been in the past 50 years or so that the physical and chemical changes that occur during dry sausage production have been studied and explained to permit improved control of the process.
While many factors including raw meat quality, salt, cure and pH are critical considerations for dry sausage quality, the very nature of "dry" sausage means that temperature and humidity will be critical during key steps of the process.
Temperature considerations
Temperature considerations for dry sausage are usually focused on temperatures used for the drying process, but it's important to realize that temperature effects on product quality actually begin with the raw meat used for product formulation. Meat must be kept very cold during grinding, mixing and/or chopping to avoid fat smearing, which can form a film of fat over the lean tissue and reduce the movement of water out of the product. Meat should be maintained at -2 degrees C to -4 degrees C (24 degrees F to 28 degrees F) to facilitate good fat/lean distinction and allow effective moisture migration.
Frozen meat is often used as part of the formulation to achieve temperature control. Use good quality frozen meat, because another temperature/quality issue can arise. Frozen meat stored at higher than ideal temperatures (above -20 degrees C/0 degrees F) is likely to develop rancid flavors that will subsequently be magnified by the drying process.
Avoiding fat smearing during stuffing is also important, particularly because a film of fat just under the casing can dramatically slow the migration of water out of the product. So, again, temperature becomes an important consideration and should not exceed -1 degrees C to 0 degrees C (30 degrees F to 32 degrees F) during stuffing. Using large-diameter, short-length stuffing horns can also minimize fat smearing in dry sausage.
Following stuffing, most dry sausage will be fermented, either in a "green room" or a fermentation chamber. Because most traditional dry sausage types are fermented with cultures that do best at relatively low fermentation temperature, a temperature of 22 degrees C to 24 degrees C (72 degrees F to 75 degrees F) is typical. Determining the best fermentation temperature for the culture used is important to producing the desired pH within the targeted time for achieving optimal product quality and safety. Relative humidity becomes important at this point, with 95 percent recommended to facilitate growth of the culture and active production of lactic acid.
Following the fermentation step is drying, which is the most critical step in the production of dry sausage and where temperature (and humidity) will have a major impact on final product quality. To be successful, the drying process must achieve surface evaporation at very nearly the same rate as moisture moves through the product to the surface.
It should be no surprise that the rate of migration within a product will vary with product diameter, pH and texture of the mixture. If drying is too fast, a crust forms on the outside of the product (case-hardening), and additional water removal becomes difficult and slow. This can also contribute to the problem of pepperoni slices "cupping" on pizzas when cooked. If drying is too slow, surface growth of mold and other microorganisms is likely to occur.
Successful drying requires control of conditions within a relatively narrow set of limits for temperature, relative humidity and air-flow rates. Recommended temperature in drying rooms is generally in the range of 10 degrees C to 13 degrees C (50 degrees F to 55 degrees F).
However, the temperature becomes an interactive factor with relative humidity and air flow at this point, and conditions need to be fine-tuned in a given drying facility to achieve the best performance. Air flow must be relatively slow to maintain uniform temperature and humidity, yet uniformity is difficult to achieve with slow air speed, especially in large drying rooms. The air contact with product surfaces will pick up moisture, meaning that relative humidity of the air is changing as the air moves through drying rooms. In large rooms, this means that uniformity is increasingly difficult. Air speeds of 0.15 ft/sec to 0.3 ft/sec (0.05 m/sec to 0.1 m/sec), or about 15 to 25 air changes per hour, are good starting points.
Humidity considerations
Relative humidity first becomes a consideration for fermentation when at least 90 percent is recommended and 95 percent or more is often used. For drying, however, the relative humidity must be reduced to achieve evaporation of water from the product surface. A relative humidity of 72 percent to 75 percent is recommended by many dry sausage experts. This level is usually sufficient to prevent surface mold growth while avoiding case-hardening.
For those products in which surface mold is desired, a higher relative humidity at the beginning of the drying process is necessary. The relative humidity may also be slowly decreased from just below 90 percent to 65 percent or 70 percent as drying progresses, if drying room control is sufficient to achieve these conditions.
As a general rule, the drying rate should not exceed about 1 percent per day during the early phases of green room curing and fermentation, and should not be more than 0.7 percent per day during drying. However, keep in mind that when it comes to dry sausage, every drying process should be fine-tuned for each product and drying environment that is used in order to maximize product quality.
Phils: Smuggled Peking duck, chicken parts worth P25-M seized
Customs agents seized four 40-foot containers containing smuggled Peking duck, pork loin and choice cut chicken and pigeon parts worth an estimated P25 million, which arrived at the Manila International Container Port (MICP).
Customs Commissioner Napoleon Morales said the shipments, which came from China, were misdeclared as food ingredients. The shipments arrived January 22 and February 11 and were seized recently.
Jarius Paguntalan, Intelligence and Enforcement Group (IEG) OIC, said the customs bureau had received a tip that a large shipment of poultry products was arriving. He said Reach World Logistics, Inc, the forwarding company that brought in the shipments, failed to present pertinent import documents from the Bureau of Animal Industry.
Authorities have yet to determine who imported the items.
Customs Commissioner Napoleon Morales said the shipments, which came from China, were misdeclared as food ingredients. The shipments arrived January 22 and February 11 and were seized recently.
Jarius Paguntalan, Intelligence and Enforcement Group (IEG) OIC, said the customs bureau had received a tip that a large shipment of poultry products was arriving. He said Reach World Logistics, Inc, the forwarding company that brought in the shipments, failed to present pertinent import documents from the Bureau of Animal Industry.
Authorities have yet to determine who imported the items.
Friday, February 13, 2009
Brazilian beef exports plunge due to economy, credit crunch
By Tom Johnston on 2/13/2009
MeatingPlace.com
Brazilian beef exports plummeted 35 percent in January compared with the same month last year amid the global economic downturn, according to an Associated Press report.
The Brazilian Beef Exporters Association said the country's meat producers exported 81.8 million metric tons in January, compared with 124.7 million metric tons in January last year.
Otavio Cancado, the association's executive director, is quoted as saying the decline occurred primarily because international beef buyers could not get credit.
Brazilian beef exports fetched $255.7 million in January, down 45 percent from the same month last year.
MeatingPlace.com
Brazilian beef exports plummeted 35 percent in January compared with the same month last year amid the global economic downturn, according to an Associated Press report.
The Brazilian Beef Exporters Association said the country's meat producers exported 81.8 million metric tons in January, compared with 124.7 million metric tons in January last year.
Otavio Cancado, the association's executive director, is quoted as saying the decline occurred primarily because international beef buyers could not get credit.
Brazilian beef exports fetched $255.7 million in January, down 45 percent from the same month last year.
A.I. confirmed in second British Columbia flock
(MEATPOULTRY.com, February 12, 2009)
by Bryan Salvage
OTTAWA, ONTARIO – The H5 avian influenza virus has been confirmed in a second commercial poultry operation in southern British Columbia by the Canadian Food Inspection Agency. The flock was tested as part of the surveillance activities within three kilometers of the commercial poultry operation where low-pathogenic H5N2 avian influenza was detected on Jan. 24.
So far, tests indicate that the strain of avian influenza on the new premises is also low pathogenic and similar to the original strain identified on the index premises. More tests are being made to confirm the precise subtype and strain of the virus.
Every bird on the newly infected premises will be humanely euthanized and disposed of in accordance with provincial environmental regulations and internationally accepted disease-control guidelines. Once all birds have been removed, the C.F.I.A. will oversee the cleaning and disinfection of the facilities.
Movement restrictions on commercial operations within three kilometers of the new infected premises are in effect to limit any potential virus spread.
Three farms outside the three-kilometer radius around the first infected premises recently completed a 21-day monitoring period and met the requirements for quarantine release. Meanwhile, 33 farms are still under quarantine as a result of the first detection.
Animal health and public health authorities from the Province of British Columbia, local poultry specialists and industry are collaborating in this response effort.
by Bryan Salvage
OTTAWA, ONTARIO – The H5 avian influenza virus has been confirmed in a second commercial poultry operation in southern British Columbia by the Canadian Food Inspection Agency. The flock was tested as part of the surveillance activities within three kilometers of the commercial poultry operation where low-pathogenic H5N2 avian influenza was detected on Jan. 24.
So far, tests indicate that the strain of avian influenza on the new premises is also low pathogenic and similar to the original strain identified on the index premises. More tests are being made to confirm the precise subtype and strain of the virus.
Every bird on the newly infected premises will be humanely euthanized and disposed of in accordance with provincial environmental regulations and internationally accepted disease-control guidelines. Once all birds have been removed, the C.F.I.A. will oversee the cleaning and disinfection of the facilities.
Movement restrictions on commercial operations within three kilometers of the new infected premises are in effect to limit any potential virus spread.
Three farms outside the three-kilometer radius around the first infected premises recently completed a 21-day monitoring period and met the requirements for quarantine release. Meanwhile, 33 farms are still under quarantine as a result of the first detection.
Animal health and public health authorities from the Province of British Columbia, local poultry specialists and industry are collaborating in this response effort.
Phils: Corn Shortage Likely to Up Pork and Chicken Prices
THE PHILIPPINES - An agricultural lawmaker has warned of possible increases in the price of pork and chicken as the country faces a shortage of corn.
According to AGAP party-list group Rep. Nicanor Briones, the shortage of corn would definitely have an impact on the price of pork, chicken and eggs since corn comprises 50 per cent of the feeds animal raisers use.
“As it is now, there is a price hike on chicken and pork and it will continue to increase if there will be a corn shortage,” Briones said.
Moreover, corn prices increased in January to between 25 and 28 pesos (PHP) a kilo from PHP 12 to 13 a kilo, reports The Manila Times.
However, Mr Briones said the price of corn went down to PHP 18 a kilo this month because of the importation of 100,000 metric tons of young corn from Brazil and 120,000 tonnes of feed wheat from Ukraine.
He said the country would import more corn, 62,500 tonnes this month and 187,500 tonnes from March to May to meet the demand until the second quarter of the year.
He added that corn is being pegged at 600,000 tonnes in the coming months.
According to Mr Briones, the original plan was to course the privately financed importation through the National Food Authority (NFA) to expedite the process and minimize, if not lift, the 35 per cent tariff duty on imports.
But NFA imposes a fixed tariff of Php 4 for a kilo of corn, which is not beneficial to the farmers especially when the price of corn in the world market has gotten really low.
The Department of Agriculture has said NFA should have a buffer stock of 75,000 tonnes to 100,00 tonnes of corn to shield the farmers from shortages and possible unscrupulous hoarding.
In light of this development, Mr Briones has asked the Agriculture department to bring down the fixed tariff to PHP 2 a kilo to help the poor farmers, and avoid the subsequent increases in the price of pork and chicken.
According to AGAP party-list group Rep. Nicanor Briones, the shortage of corn would definitely have an impact on the price of pork, chicken and eggs since corn comprises 50 per cent of the feeds animal raisers use.
“As it is now, there is a price hike on chicken and pork and it will continue to increase if there will be a corn shortage,” Briones said.
Moreover, corn prices increased in January to between 25 and 28 pesos (PHP) a kilo from PHP 12 to 13 a kilo, reports The Manila Times.
However, Mr Briones said the price of corn went down to PHP 18 a kilo this month because of the importation of 100,000 metric tons of young corn from Brazil and 120,000 tonnes of feed wheat from Ukraine.
He said the country would import more corn, 62,500 tonnes this month and 187,500 tonnes from March to May to meet the demand until the second quarter of the year.
He added that corn is being pegged at 600,000 tonnes in the coming months.
According to Mr Briones, the original plan was to course the privately financed importation through the National Food Authority (NFA) to expedite the process and minimize, if not lift, the 35 per cent tariff duty on imports.
But NFA imposes a fixed tariff of Php 4 for a kilo of corn, which is not beneficial to the farmers especially when the price of corn in the world market has gotten really low.
The Department of Agriculture has said NFA should have a buffer stock of 75,000 tonnes to 100,00 tonnes of corn to shield the farmers from shortages and possible unscrupulous hoarding.
In light of this development, Mr Briones has asked the Agriculture department to bring down the fixed tariff to PHP 2 a kilo to help the poor farmers, and avoid the subsequent increases in the price of pork and chicken.
U.S. pork exports expected to remain strong in 2009
Pork exports in the United States (U.S.) were up 20% in November 2008 compared to levels in November 2007, according to the U.S. Meat Export Federation.
For the first 11 months of 2008, pork and pork variety meat exports were 61% larger than 2007, nearing the 2 million metric ton mark (1,898,698 metric tons or 4.18 billion pounds). Pork exports were valued at $4.5 billion, an increase of 5%.
U.S. exports of pork and pork variety meat accounted for nearly 25% of production, with export value equating to $43 per head slaughtered compared to less than $30 per head during the same period in 2007, says the U.S. Meat Export Federation.
Despite the slowing of global trade in all products, pork exports from the major suppliers (the EU, the U.S. and Canada) remained steady from September through November. Pork exports from Brazil declined by 50% in November due to reduced exports to Russia and Hong Kong.
Mexico was the top pork export market for the U.S. in November, reaching another new record at 41,402 metric tons (91.3 million pounds), up 50% from November 2007. January through November exports to Mexico increased 40% to 348,458 metric tons (768.2 million pounds) valued at $614.2 million.
January through November, Japan was still the largest destination for U.S. pork, with exports up 27% to 417,986 metric tons (921.5 million pounds) valued at $1.43 billion. U.S. exports are expected to remain strong in 2009.
For the first 11 months of 2008, pork and pork variety meat exports were 61% larger than 2007, nearing the 2 million metric ton mark (1,898,698 metric tons or 4.18 billion pounds). Pork exports were valued at $4.5 billion, an increase of 5%.
U.S. exports of pork and pork variety meat accounted for nearly 25% of production, with export value equating to $43 per head slaughtered compared to less than $30 per head during the same period in 2007, says the U.S. Meat Export Federation.
Despite the slowing of global trade in all products, pork exports from the major suppliers (the EU, the U.S. and Canada) remained steady from September through November. Pork exports from Brazil declined by 50% in November due to reduced exports to Russia and Hong Kong.
Mexico was the top pork export market for the U.S. in November, reaching another new record at 41,402 metric tons (91.3 million pounds), up 50% from November 2007. January through November exports to Mexico increased 40% to 348,458 metric tons (768.2 million pounds) valued at $614.2 million.
January through November, Japan was still the largest destination for U.S. pork, with exports up 27% to 417,986 metric tons (921.5 million pounds) valued at $1.43 billion. U.S. exports are expected to remain strong in 2009.
More pig farm workers in the Philippines infected with Ebola virus
Release Date: February 3, 2009
Four more workers on pig farms in the Philippines have tested positive for antibodies against the Ebola-Reston virus by the Department of Health (DOH), according to Health Secretary Francisco Duque and reported in The Manila Times on January 31.
The article said that the possibility of pig-to-human transmission cannot be discounted. The four new cases were from pig farms in Bulacan, Pangasinan, and Valenzuela City, and a slaughterhouse in Pangasinan.
The DOH is looking for other persons who may have been in contact with the infected farm workers and potentially exposed to the virus.
Cases total five
The laboratory findings from the US Centers for Disease Control and Prevention bring the number of pig farm workers infected as of January 30 to five.
The first who tested positive for Ebola-Reston antibodies was a 41-year-old male backyard farmer in Valenzuela, Bulacan, who had direct contact with sick pigs. The DOH reportedly said that he remains well and has not been sick in 12 months.
Other pig illness reports
The Department of Agriculture is also investigating reports of Hog Cholera and salmonella in unusual occurrence of sick and dying pigs in Santa Maria, Davao del Sur, Batangas; and Hog Cholera and Porcine Reproductive and Respiratory Syndrome in pigs in Santa Rita, Samar, the article continued.
How to limit risk
Steps recommended by the Departments of Health and Agriculture to limit risk to humans and animals:
Four more workers on pig farms in the Philippines have tested positive for antibodies against the Ebola-Reston virus by the Department of Health (DOH), according to Health Secretary Francisco Duque and reported in The Manila Times on January 31.
The article said that the possibility of pig-to-human transmission cannot be discounted. The four new cases were from pig farms in Bulacan, Pangasinan, and Valenzuela City, and a slaughterhouse in Pangasinan.
The DOH is looking for other persons who may have been in contact with the infected farm workers and potentially exposed to the virus.
Cases total five
The laboratory findings from the US Centers for Disease Control and Prevention bring the number of pig farm workers infected as of January 30 to five.
The first who tested positive for Ebola-Reston antibodies was a 41-year-old male backyard farmer in Valenzuela, Bulacan, who had direct contact with sick pigs. The DOH reportedly said that he remains well and has not been sick in 12 months.
Other pig illness reports
The Department of Agriculture is also investigating reports of Hog Cholera and salmonella in unusual occurrence of sick and dying pigs in Santa Maria, Davao del Sur, Batangas; and Hog Cholera and Porcine Reproductive and Respiratory Syndrome in pigs in Santa Rita, Samar, the article continued.
How to limit risk
Steps recommended by the Departments of Health and Agriculture to limit risk to humans and animals:
- Report any unusual sick or dying pigs to local veterinary or agriculture authorities.
- Use protective equipment like gloves when handling commercial or backyard animals.
- Buy meat that has been certified safe by an inspection service.
- Thoroughly cook pork and pork products at high head (700 C).
Thursday, February 12, 2009
Chinese authorities move to stop blue ear pig disease outbreak
Local authorities are moving quickly to try to contain an outbreak of costly blue ear pig disease in north China, according to Chinese news agency Xinhua. (See Recent pig deaths in China attributed to blue ear disease on Meatingplace.com, Feb. 10, 2009.)
Officials have quarantined 10 villages where infected pigs were found and so far culled 936 infected pigs. Vaccine for 165,000 pigs have been sent to Hongtong, along with 430 exposure suits, 4.1 metric tons of disinfectant and 610 syringes for injections.
The county has also allocated 1 million yuan (about $147,000) to compensate farmers who lost pigs.
Xinhua also reported that two local officials have lost their jobs over this week's discovery of more than 1,000 pigs found dead from the disease.
Blue-ear disease is an economically important pandemic that causes reproductive failure in breeding stock and respiratory tract illness in young pigs. China spent considerable money and effort to stem a massive outbreak in 2007 that led to record pork imports in 2008.
Officials have quarantined 10 villages where infected pigs were found and so far culled 936 infected pigs. Vaccine for 165,000 pigs have been sent to Hongtong, along with 430 exposure suits, 4.1 metric tons of disinfectant and 610 syringes for injections.
The county has also allocated 1 million yuan (about $147,000) to compensate farmers who lost pigs.
Xinhua also reported that two local officials have lost their jobs over this week's discovery of more than 1,000 pigs found dead from the disease.
Blue-ear disease is an economically important pandemic that causes reproductive failure in breeding stock and respiratory tract illness in young pigs. China spent considerable money and effort to stem a massive outbreak in 2007 that led to record pork imports in 2008.
Chicken prices on the rise
Chicken prices on the rise
(MEATPOULTRY.com, February 06, 2009)
by MEAT&POULTRY Staff
http://www.meatpoultry.com/news/daily_enews.asp?ArticleID=99875&e=ghuerto@gmail.com
WASHINGTON – Since last summer, the U.S. poultry industry has been in a contraction phase as higher feed costs, over-supplies of broiler meat, as well as the deterioration of domestic and foreign markets have pressured wholesale poultry prices and left the industry struggling to preserve any type of profit margins, according to the Livestock Marketing Information Center.
As a result of significant industry cutbacks in eggs set and chicks placed as well as the hatchery flock, the available supply of broiler meat on the market has started to decline dramatically and broiler-meat prices, especially breast-meat prices, have started to increase.
Weekly prices for skinless, boneless breast meat in 2008 averaged about $1.29 per lb., 12% or 0.18 cents per lb. below 2007’s and 10% lower than the 2002-2006 average. Although boneless, skinless breast prices started off 2008 rather strong, reaching a weekly high price of $1.54 per lb. in May, by mid-summer boneless, skinless breast prices crumbled and fell to a weekly low of $0.98 cents per lb. in November. Prices have improved since then as the effects of much tighter supplies have taken hold.
At the onset of January 2009, weekly breast meat prices were at $1.18 per lb.; by the last week (weekending January 27th) prices had jumped to $1.31 per lb., 3% higher than the same week last year and a three week gain of about $0.13 per lb. In fact, it is the first yearly increase in weekly breast prices since last February.
Broiler meat prices are forecasted to generally increase looking forward due to tighter supplies however prices for export items such as legs and thighs might not benefit as much as breast meat prices. U.S. broiler production for the first quarter is forecast to be down 6% from a year ago. For the year, U.S. production is expected to be down 4% to 5% and the smallest since 2006.
(MEATPOULTRY.com, February 06, 2009)
by MEAT&POULTRY Staff
http://www.meatpoultry.com/news/daily_enews.asp?ArticleID=99875&e=ghuerto@gmail.com
WASHINGTON – Since last summer, the U.S. poultry industry has been in a contraction phase as higher feed costs, over-supplies of broiler meat, as well as the deterioration of domestic and foreign markets have pressured wholesale poultry prices and left the industry struggling to preserve any type of profit margins, according to the Livestock Marketing Information Center.
As a result of significant industry cutbacks in eggs set and chicks placed as well as the hatchery flock, the available supply of broiler meat on the market has started to decline dramatically and broiler-meat prices, especially breast-meat prices, have started to increase.
Weekly prices for skinless, boneless breast meat in 2008 averaged about $1.29 per lb., 12% or 0.18 cents per lb. below 2007’s and 10% lower than the 2002-2006 average. Although boneless, skinless breast prices started off 2008 rather strong, reaching a weekly high price of $1.54 per lb. in May, by mid-summer boneless, skinless breast prices crumbled and fell to a weekly low of $0.98 cents per lb. in November. Prices have improved since then as the effects of much tighter supplies have taken hold.
At the onset of January 2009, weekly breast meat prices were at $1.18 per lb.; by the last week (weekending January 27th) prices had jumped to $1.31 per lb., 3% higher than the same week last year and a three week gain of about $0.13 per lb. In fact, it is the first yearly increase in weekly breast prices since last February.
Broiler meat prices are forecasted to generally increase looking forward due to tighter supplies however prices for export items such as legs and thighs might not benefit as much as breast meat prices. U.S. broiler production for the first quarter is forecast to be down 6% from a year ago. For the year, U.S. production is expected to be down 4% to 5% and the smallest since 2006.
Chicken prices on the rise
Chicken prices on the rise
(MEATPOULTRY.com, February 06, 2009)
by MEAT&POULTRY Staff
http://www.meatpoultry.com/news/daily_enews.asp?ArticleID=99875&e=ghuerto@gmail.com
WASHINGTON – Since last summer, the U.S. poultry industry has been in a contraction phase as higher feed costs, over-supplies of broiler meat, as well as the deterioration of domestic and foreign markets have pressured wholesale poultry prices and left the industry struggling to preserve any type of profit margins, according to the Livestock Marketing Information Center.
As a result of significant industry cutbacks in eggs set and chicks placed as well as the hatchery flock, the available supply of broiler meat on the market has started to decline dramatically and broiler-meat prices, especially breast-meat prices, have started to increase.
Weekly prices for skinless, boneless breast meat in 2008 averaged about $1.29 per lb., 12% or 0.18 cents per lb. below 2007’s and 10% lower than the 2002-2006 average. Although boneless, skinless breast prices started off 2008 rather strong, reaching a weekly high price of $1.54 per lb. in May, by mid-summer boneless, skinless breast prices crumbled and fell to a weekly low of $0.98 cents per lb. in November. Prices have improved since then as the effects of much tighter supplies have taken hold.
At the onset of January 2009, weekly breast meat prices were at $1.18 per lb.; by the last week (weekending January 27th) prices had jumped to $1.31 per lb., 3% higher than the same week last year and a three week gain of about $0.13 per lb. In fact, it is the first yearly increase in weekly breast prices since last February.
Broiler meat prices are forecasted to generally increase looking forward due to tighter supplies however prices for export items such as legs and thighs might not benefit as much as breast meat prices. U.S. broiler production for the first quarter is forecast to be down 6% from a year ago. For the year, U.S. production is expected to be down 4% to 5% and the smallest since 2006.
(MEATPOULTRY.com, February 06, 2009)
by MEAT&POULTRY Staff
http://www.meatpoultry.com/news/daily_enews.asp?ArticleID=99875&e=ghuerto@gmail.com
WASHINGTON – Since last summer, the U.S. poultry industry has been in a contraction phase as higher feed costs, over-supplies of broiler meat, as well as the deterioration of domestic and foreign markets have pressured wholesale poultry prices and left the industry struggling to preserve any type of profit margins, according to the Livestock Marketing Information Center.
As a result of significant industry cutbacks in eggs set and chicks placed as well as the hatchery flock, the available supply of broiler meat on the market has started to decline dramatically and broiler-meat prices, especially breast-meat prices, have started to increase.
Weekly prices for skinless, boneless breast meat in 2008 averaged about $1.29 per lb., 12% or 0.18 cents per lb. below 2007’s and 10% lower than the 2002-2006 average. Although boneless, skinless breast prices started off 2008 rather strong, reaching a weekly high price of $1.54 per lb. in May, by mid-summer boneless, skinless breast prices crumbled and fell to a weekly low of $0.98 cents per lb. in November. Prices have improved since then as the effects of much tighter supplies have taken hold.
At the onset of January 2009, weekly breast meat prices were at $1.18 per lb.; by the last week (weekending January 27th) prices had jumped to $1.31 per lb., 3% higher than the same week last year and a three week gain of about $0.13 per lb. In fact, it is the first yearly increase in weekly breast prices since last February.
Broiler meat prices are forecasted to generally increase looking forward due to tighter supplies however prices for export items such as legs and thighs might not benefit as much as breast meat prices. U.S. broiler production for the first quarter is forecast to be down 6% from a year ago. For the year, U.S. production is expected to be down 4% to 5% and the smallest since 2006.
Phils: Hog cholera kills 240 N. Cotabato pigs
By Charlie Señase
Mindanao Bureau
First Posted 16:37:00 02/11/2009
http://newsinfo.inquirer.net/breakingnews/regions/view/20090211-188726/Hog-cholera-kills-240-N-Cotabato-pigs
KIDAPAWAN CITY, Philippines -- Some 240 pigs have died of hog cholera in North Cotabato since late last month, when flashfloods submerged several areas of the province, Governor Jesus Sacdalan said Wednesday.
Sacdalan said among the areas where hog cholera was detected are Alamada, Aleosan and Midsayap towns.
The spread of the disease comes even as the provincial government is trying to revive the swine industry.
"A massive anti-cholera immunization drive had been immediately launched to save the remaining hogs from being afflicted with the disease," Sacdalan said.
Mindanao Bureau
First Posted 16:37:00 02/11/2009
http://newsinfo.inquirer.net/breakingnews/regions/view/20090211-188726/Hog-cholera-kills-240-N-Cotabato-pigs
KIDAPAWAN CITY, Philippines -- Some 240 pigs have died of hog cholera in North Cotabato since late last month, when flashfloods submerged several areas of the province, Governor Jesus Sacdalan said Wednesday.
Sacdalan said among the areas where hog cholera was detected are Alamada, Aleosan and Midsayap towns.
The spread of the disease comes even as the provincial government is trying to revive the swine industry.
"A massive anti-cholera immunization drive had been immediately launched to save the remaining hogs from being afflicted with the disease," Sacdalan said.
Monday, February 9, 2009
Using pre-rigor meat to improve sausage yield and texture
By Joseph Sebranek Ph.D on 2/1/2009
MeatingPlace.com
In this article:
What is pre-rigor meat?
Handling and preparation
Advantages of pre-rigor meat in sausage
One of the most fragile and variable properties of meat as a raw material for sausage products is the ability of meat to bind and retain water during and after processing and packaging. Drip losses, low product yields and package purge are all common problems that result from poor water-binding.
Because the retention of water is critical to texture, mouthfeel and juiciness, water-binding problems during processing carry over to consumer-perceived product quality. Further, because water-binding is a meat property that is sensitive to changes in processing procedures, it often serves as a warning indicator for other product changes. For example, in emulsified products such as frankfurters, water-binding ability is one of the first changes to occur when the emulsion is becoming less stable. This means that a decrease in yields may be a warning that the emulsion is close to breaking down with release of fat as well as water if corrective action is not taken.
Lean meat has an inherent water content of about 70 percent, and water is often added during formulation. Consequently, retaining both inherent and added water in sausage is a significant challenge. One of the most effective ways to meet this challenge is with the use of pre-rigor meat. Pre-rigor meat offers some tremendous advantages over post-rigor meat for sausage and processed products, but must be handled correctly to realize those advantages.
What is pre-rigor meat?
Simply stated, pre-rigor meat is meat that has been "hot-boned," or removed from the carcass prior to chilling and before development of rigor mortis. Pre-rigor meat is characterized by a pH well over 6.0 — usually in the range of 6.4 to 7.0 — and a high degree of protein solubility.
The muscles of live animals have a normal pH of just over 7.0, but biochemical changes in muscles that begin immediately postmortem will generate lactic acid, which in turn will change the meat pH to about 5.2 to 5.6 over a period of several hours. The reduced pH is typical of post-rigor meat and means that the proteins in the meat now have a weaker molecular attraction for water molecules.
At the same time, the reduced pH stimulates irreversible muscle contraction. Contraction or rigor mortis results in less structural space between muscle protein filaments as the muscle attempts to shorten. This physical effect reduces the space within the muscle that is available for water.
The combined effect of a weaker molecular attraction for water as well as less space for water means that post-rigor meat has considerably less ability to hold water than does pre-rigor meat. The key to retaining the advantages of pre-rigor meat is to minimize the pH change and the muscle shortening that normally occur as postmortem muscle develops rigor mortis.
Handling and preparation
To fully realize the advantages of pre-rigor meat, it is critical to remove the meat from the carcass as soon as possible following slaughter. However, this process introduces three potential problems.
First, intact muscles removed from the carcass will contract and shorten excessively if allowed to go into rigor, greatly reducing the space available within the muscle structure for water binding. This problem is easily overcome by coarse-grinding the meat immediately to break up the muscle contractile structure.
Grinding introduces a second potential problem in that the biochemical changes in muscle that produce lactic acid are accelerated by grinding. It is critical at this point to blend the meat mixture with salt, because salt disrupts the acid-producing enzymes and virtually stops the production of acid to prevent further decline in meat pH. It is important to add salt as soon as possible in order to retain the meat pH at the highest possible value.
Salting pre-rigor meat has additional advantages of solubilizing salt-soluble proteins to a greater extent than in post-rigor meat. This results in a firmer texture in cooked products and more effective stabilization of fat in emulsified products.
The salt concentration used may be in the range of 1.5 percent to 4 percent, depending on the salt concentration desired in the product in which the pre-rigor meat is to be used. The salting step is also the appropriate time to add nitrite if the pre-rigor meat is intended for use in a cured product, making the mixture similar to a pre-blend but with the advantages of pre-rigor meat. Typically, one-half of the final product nitrite concentration is used in pre-blends.
The third potential problem that can arise in handling pre-rigor meat is rapid bacterial growth in the warm, coarsely ground mixture. Rapid chilling such as with carbon dioxide snow in a mixer/blender becomes an important step. Rapid chilling also helps to slow the production of lactic acid, and when combined with salting will virtually stop the change in pH. If the pre-rigor meat is to be used for an uncured product such as pork sausage, it may be of value to chill prior to or with the addition of salt to minimize the effects of salt on fresh meat color.
Thus, to maximize the advantages of pre-rigor meat, deboning must be done as quickly as possible, followed immediately by coarse-grinding, blending with salt (and nitrite if appropriate) and chilling as rapidly as possible to 28 degrees F to 30 degrees F.
Advantages of pre-rigor meat in sausage
With proper preparation, use of pre-rigor meat brings several advantages to sausage products. Cooked product yields can be dramatically improved, with increases of 4 percent to 10 percent reported in research literature. Both fat and moisture retention are improved, resulting in improved palatability. Product texture also is modified due to greater protein extraction, with firmer texture resulting from pre-rigor meat.
In the case of cured products, the pre-cured, pre-blended mixture provides superior binding for emulsions and improved cured color. In the case of fresh uncured sausage, pre-rigor meat provides a brighter fresh meat color and longer color life in a product that is typically very color-sensitive.
Finally, the rapid chilling and early addition of salt keeps bacterial numbers low and results in longer product shelf life in terms of bacterial spoilage. Consequently, there is little not to like about using pre-rigor meat for sausage products.
MeatingPlace.com
In this article:
What is pre-rigor meat?
Handling and preparation
Advantages of pre-rigor meat in sausage
One of the most fragile and variable properties of meat as a raw material for sausage products is the ability of meat to bind and retain water during and after processing and packaging. Drip losses, low product yields and package purge are all common problems that result from poor water-binding.
Because the retention of water is critical to texture, mouthfeel and juiciness, water-binding problems during processing carry over to consumer-perceived product quality. Further, because water-binding is a meat property that is sensitive to changes in processing procedures, it often serves as a warning indicator for other product changes. For example, in emulsified products such as frankfurters, water-binding ability is one of the first changes to occur when the emulsion is becoming less stable. This means that a decrease in yields may be a warning that the emulsion is close to breaking down with release of fat as well as water if corrective action is not taken.
Lean meat has an inherent water content of about 70 percent, and water is often added during formulation. Consequently, retaining both inherent and added water in sausage is a significant challenge. One of the most effective ways to meet this challenge is with the use of pre-rigor meat. Pre-rigor meat offers some tremendous advantages over post-rigor meat for sausage and processed products, but must be handled correctly to realize those advantages.
What is pre-rigor meat?
Simply stated, pre-rigor meat is meat that has been "hot-boned," or removed from the carcass prior to chilling and before development of rigor mortis. Pre-rigor meat is characterized by a pH well over 6.0 — usually in the range of 6.4 to 7.0 — and a high degree of protein solubility.
The muscles of live animals have a normal pH of just over 7.0, but biochemical changes in muscles that begin immediately postmortem will generate lactic acid, which in turn will change the meat pH to about 5.2 to 5.6 over a period of several hours. The reduced pH is typical of post-rigor meat and means that the proteins in the meat now have a weaker molecular attraction for water molecules.
At the same time, the reduced pH stimulates irreversible muscle contraction. Contraction or rigor mortis results in less structural space between muscle protein filaments as the muscle attempts to shorten. This physical effect reduces the space within the muscle that is available for water.
The combined effect of a weaker molecular attraction for water as well as less space for water means that post-rigor meat has considerably less ability to hold water than does pre-rigor meat. The key to retaining the advantages of pre-rigor meat is to minimize the pH change and the muscle shortening that normally occur as postmortem muscle develops rigor mortis.
Handling and preparation
To fully realize the advantages of pre-rigor meat, it is critical to remove the meat from the carcass as soon as possible following slaughter. However, this process introduces three potential problems.
First, intact muscles removed from the carcass will contract and shorten excessively if allowed to go into rigor, greatly reducing the space available within the muscle structure for water binding. This problem is easily overcome by coarse-grinding the meat immediately to break up the muscle contractile structure.
Grinding introduces a second potential problem in that the biochemical changes in muscle that produce lactic acid are accelerated by grinding. It is critical at this point to blend the meat mixture with salt, because salt disrupts the acid-producing enzymes and virtually stops the production of acid to prevent further decline in meat pH. It is important to add salt as soon as possible in order to retain the meat pH at the highest possible value.
Salting pre-rigor meat has additional advantages of solubilizing salt-soluble proteins to a greater extent than in post-rigor meat. This results in a firmer texture in cooked products and more effective stabilization of fat in emulsified products.
The salt concentration used may be in the range of 1.5 percent to 4 percent, depending on the salt concentration desired in the product in which the pre-rigor meat is to be used. The salting step is also the appropriate time to add nitrite if the pre-rigor meat is intended for use in a cured product, making the mixture similar to a pre-blend but with the advantages of pre-rigor meat. Typically, one-half of the final product nitrite concentration is used in pre-blends.
The third potential problem that can arise in handling pre-rigor meat is rapid bacterial growth in the warm, coarsely ground mixture. Rapid chilling such as with carbon dioxide snow in a mixer/blender becomes an important step. Rapid chilling also helps to slow the production of lactic acid, and when combined with salting will virtually stop the change in pH. If the pre-rigor meat is to be used for an uncured product such as pork sausage, it may be of value to chill prior to or with the addition of salt to minimize the effects of salt on fresh meat color.
Thus, to maximize the advantages of pre-rigor meat, deboning must be done as quickly as possible, followed immediately by coarse-grinding, blending with salt (and nitrite if appropriate) and chilling as rapidly as possible to 28 degrees F to 30 degrees F.
Advantages of pre-rigor meat in sausage
With proper preparation, use of pre-rigor meat brings several advantages to sausage products. Cooked product yields can be dramatically improved, with increases of 4 percent to 10 percent reported in research literature. Both fat and moisture retention are improved, resulting in improved palatability. Product texture also is modified due to greater protein extraction, with firmer texture resulting from pre-rigor meat.
In the case of cured products, the pre-cured, pre-blended mixture provides superior binding for emulsions and improved cured color. In the case of fresh uncured sausage, pre-rigor meat provides a brighter fresh meat color and longer color life in a product that is typically very color-sensitive.
Finally, the rapid chilling and early addition of salt keeps bacterial numbers low and results in longer product shelf life in terms of bacterial spoilage. Consequently, there is little not to like about using pre-rigor meat for sausage products.
Friday, February 6, 2009
Salmonella-tainted pork circulates the Philippines
The Department of Health in the Philippines has warned people in Eastern Visayas about pork infected with Salmonella bacteria.
In the wake of reports that Salmonella infected hundreds of hogs in one Samar town alone, health officials are urging consumers to only buy pork meat that has been certified by the National Meat Inspection Services (NMIS).
“Salmonella bacteria are present in the intestines of the infected animal. For this reason, we at the Department of Health strongly advise against its consumption,” Boyd Cerdo, regional sentinel nurse of the Department of Health for Eastern Visayas said.
The regional office of the Department of Health has reported that salmonella has infected about 750 pigs from various villages. Eighty-four of these hogs were confirmed to have died due to the bacteria, according to reports. The Department of Health said the emergence of the bacteria could have been caused by poor sanitation, contaminated feeds, improper care of animals and even the bad weather condition.
In the wake of reports that Salmonella infected hundreds of hogs in one Samar town alone, health officials are urging consumers to only buy pork meat that has been certified by the National Meat Inspection Services (NMIS).
“Salmonella bacteria are present in the intestines of the infected animal. For this reason, we at the Department of Health strongly advise against its consumption,” Boyd Cerdo, regional sentinel nurse of the Department of Health for Eastern Visayas said.
The regional office of the Department of Health has reported that salmonella has infected about 750 pigs from various villages. Eighty-four of these hogs were confirmed to have died due to the bacteria, according to reports. The Department of Health said the emergence of the bacteria could have been caused by poor sanitation, contaminated feeds, improper care of animals and even the bad weather condition.
Wednesday, February 4, 2009
China becomes largest pork importer in history
(MEATPOULTRY.com, February 03, 2009)
by MEAT&POULTRY Staff
DENVER – In 2008, imports of pork and pork products to China represented the highest volume to any single country, according to U.S. Meat Export Federation. China's overseas purchases and imports of pork and pork products in calendar year 2008 were unprecedented, according to U.S. Meat Export Federation calculations from just-released Chinese trade data. Based on import totals from both China and Hong Kong, China imported 1.925 million metric tons (4.2 billion lbs.) of pork and pork products last year, including 1.161 million tons (nearly 2.6 billion lbs.) of pork variety meats and 764,000 tons (1.7 billion lbs.) of pork cuts. China's imports exceeded the previous single-year record of 1.022 million tons (2.2 billion lbs.) of pork imported by Japan in 2005.
"The volume demonstrates the huge influence China can have on global markets when supply and demand become imbalanced," said Joel Haggard, senior vice president of U.S.M.E.F.'s Asia Pacific region. "The import volume, though huge, represents less than 5% of China’s consumption."
Total U.S. pork and pork product exports to China and Hong Kong are estimated by U.S.M.E.F. to have reached 386,000 tons (851 million lbs.) valued at nearly $700 million in 2008. The E.U. and Brazil were the other major pork suppliers to the region.
It is unlikely that China's pork imports this year will match last year's record, Mr. Haggard said. Increased industry profitability last spring, coupled with a range of hog raising subsidies, has resulted in a substantial expansion of China's herd, and lower hog and pork prices.
Although the post lunar new year early spring period usually marks the annual low point in demand, U.S.M.E.F. has heard reports of serious respiratory disease outbreaks that could be adding a bearish tone to the market. It expects imported variety meat demand to hold through 2009, although U.S. muscle cuts face stiffer competition from domestic supplies.
China’s National Development and Reform Commission, in concert with key ministries including the Ministry of Commerce, the Ministry of Agriculture, AQSIQ and the Ministry of Finance, announced Jan. 12 a new temporary pork price stabilization program designed to smooth out the country's volatile hog cycle. The program establishes an early-warning system for low live-hog and pork prices based upon the ratio of live hog to grain prices.
by MEAT&POULTRY Staff
DENVER – In 2008, imports of pork and pork products to China represented the highest volume to any single country, according to U.S. Meat Export Federation. China's overseas purchases and imports of pork and pork products in calendar year 2008 were unprecedented, according to U.S. Meat Export Federation calculations from just-released Chinese trade data. Based on import totals from both China and Hong Kong, China imported 1.925 million metric tons (4.2 billion lbs.) of pork and pork products last year, including 1.161 million tons (nearly 2.6 billion lbs.) of pork variety meats and 764,000 tons (1.7 billion lbs.) of pork cuts. China's imports exceeded the previous single-year record of 1.022 million tons (2.2 billion lbs.) of pork imported by Japan in 2005.
"The volume demonstrates the huge influence China can have on global markets when supply and demand become imbalanced," said Joel Haggard, senior vice president of U.S.M.E.F.'s Asia Pacific region. "The import volume, though huge, represents less than 5% of China’s consumption."
Total U.S. pork and pork product exports to China and Hong Kong are estimated by U.S.M.E.F. to have reached 386,000 tons (851 million lbs.) valued at nearly $700 million in 2008. The E.U. and Brazil were the other major pork suppliers to the region.
It is unlikely that China's pork imports this year will match last year's record, Mr. Haggard said. Increased industry profitability last spring, coupled with a range of hog raising subsidies, has resulted in a substantial expansion of China's herd, and lower hog and pork prices.
Although the post lunar new year early spring period usually marks the annual low point in demand, U.S.M.E.F. has heard reports of serious respiratory disease outbreaks that could be adding a bearish tone to the market. It expects imported variety meat demand to hold through 2009, although U.S. muscle cuts face stiffer competition from domestic supplies.
China’s National Development and Reform Commission, in concert with key ministries including the Ministry of Commerce, the Ministry of Agriculture, AQSIQ and the Ministry of Finance, announced Jan. 12 a new temporary pork price stabilization program designed to smooth out the country's volatile hog cycle. The program establishes an early-warning system for low live-hog and pork prices based upon the ratio of live hog to grain prices.
Four Philippine swine workers infected with Ebola
from PigProgress.net
http://www.pigprogress.net/news/four-philippine-swine-workers-infected-with-ebola-2566.html
The Philippine health authority have reported that three pig farm workers and a slaughter house worker were found carrying antibodies of a strain of Ebola virus which might have jumped from sick hogs to human but has yet posed immediate threat to the public health.
During a news conference, Health Secretary Francisco Duque reported that the four individuals aged 22 to 52, who were tested positive of antibodies of Ebola-Reston virus might have been infected through direct contact with sick pigs.
An investigation team composed of experts from the World Health Organization, World Organization for Animal Health and the Food and Agriculture Organization confirmed last week the first human infection among pig handlers in the Philippines, raising the possibility of a hog-human transmission of the virus.
Dr. Soe Nyunt-U, the country representative of World Health Organization, said the incident is "an important human health issue" but it is still considered a low risk situation to public health provided that proper procedure is enforced on hog handling and pork products preparation.
The Department of Agriculture has maintained the quarantine of farms in Bulacan and Pangasinan provinces and is conducting ransom tests on hog farms throughout the country to monitor the virus spread. The authority said the Philippines' pork export has been temporarily halted and the incident's implication to food safety is under examination.
http://www.pigprogress.net/news/four-philippine-swine-workers-infected-with-ebola-2566.html
The Philippine health authority have reported that three pig farm workers and a slaughter house worker were found carrying antibodies of a strain of Ebola virus which might have jumped from sick hogs to human but has yet posed immediate threat to the public health.
During a news conference, Health Secretary Francisco Duque reported that the four individuals aged 22 to 52, who were tested positive of antibodies of Ebola-Reston virus might have been infected through direct contact with sick pigs.
An investigation team composed of experts from the World Health Organization, World Organization for Animal Health and the Food and Agriculture Organization confirmed last week the first human infection among pig handlers in the Philippines, raising the possibility of a hog-human transmission of the virus.
Dr. Soe Nyunt-U, the country representative of World Health Organization, said the incident is "an important human health issue" but it is still considered a low risk situation to public health provided that proper procedure is enforced on hog handling and pork products preparation.
The Department of Agriculture has maintained the quarantine of farms in Bulacan and Pangasinan provinces and is conducting ransom tests on hog farms throughout the country to monitor the virus spread. The authority said the Philippines' pork export has been temporarily halted and the incident's implication to food safety is under examination.
Tuesday, February 3, 2009
Migratory birds suspected in B.C. A.I. cases
(MEATPOULTRY.com, February 02, 2009)
by MEAT&POULTRY Staff
VANCOUVER, B.C. — Recent outbreaks of avian influenza in Canada’s Fraser Valley region may have occurred due to the prevalence of migratory birds in the area, according to The Associated Press. The same H5 strain of the virus was detected in some turkeys on a property owned by two brothers in January, and 60,000 turkeys were culled on an Abbotsford farm last week.
Tests results indicate the virus has not spread within a two mile quarantine zone, however the Washington Department of Agriculture increased tests for the virus at 13 farms in Whatcom County several miles to the south.
"We're on the Pacific flyway, so there are lots of birds passing through every year," said Ronald Lewis, the province's chief veterinary officer, "and we know wild waterfowl carry a variety of different strains of avian influenza."
Meanwhile, Fraser Valley poultry producers are awaiting tests to determine how contagious the virus in the latest outbreak may be.
by MEAT&POULTRY Staff
VANCOUVER, B.C. — Recent outbreaks of avian influenza in Canada’s Fraser Valley region may have occurred due to the prevalence of migratory birds in the area, according to The Associated Press. The same H5 strain of the virus was detected in some turkeys on a property owned by two brothers in January, and 60,000 turkeys were culled on an Abbotsford farm last week.
Tests results indicate the virus has not spread within a two mile quarantine zone, however the Washington Department of Agriculture increased tests for the virus at 13 farms in Whatcom County several miles to the south.
"We're on the Pacific flyway, so there are lots of birds passing through every year," said Ronald Lewis, the province's chief veterinary officer, "and we know wild waterfowl carry a variety of different strains of avian influenza."
Meanwhile, Fraser Valley poultry producers are awaiting tests to determine how contagious the virus in the latest outbreak may be.
Canada: 36 farms quarantined for bird flu
World Poultry
http://www.worldpoultry.net/news/canada-36-farms-quarantined-for-bird-flu-3544.html
In Canada, 3 of 4 of the most recent bird flu outbreaks have occurred in British Columbia's Fraser Valley. There are theories, but no evidence, as to why the valley attracts the virus.
In the most recent avian influenza outbreak, 60,000 turkeys were culled. Tests indicate the virus has not spread to any other poultry producers within a 3-km quarantine zone.
The Canadian Food Inspection Agency (CFIA) has quarantined 7 premises outside the zone and an additional 2 inside, based on an analysis of the movement of people, products and equipment. In total, 36 premises are under quarantine.
Third major outbreak
This is the third bird flu outbreak in the Fraser Valley in recent years. Some scientists believe this to be related to the high-concentration of poultry operations in the valley and its location under the Pacific migratory flyway for wild birds that carry the disease.
History of AI in the region
Fraser Valley's first outbreak occurred in 2004 when an H7-type flu transformed into a highly contagious strain.
The second outbreak occurred in November 2005, when 2 duck farms were infected with the H5N2 strain of the virus.
In 2007, a highly pathogenic H7N3 strain was found in Saskatchewan on a farm that produced hatching eggs to produce broiler chickens.
Subscribe to:
Posts (Atom)