Products with traces of swine fever virus detected in Khakassia

In March, the Office of the ROSSELKHOZNADZOR for Khakassia, Tyva and the Kemerovo region recorded in the retail chains of Kuzbass and Khakassia products that contained the DNA of the African swine fever virus. The penetration of this virus can cause a very serious blow to the pig industry: for humans, the virus is not dangerous, but for pigs it is fatal.

In the retail chains of Khakassia and Kuzbass, products containing African swine fever DNA were found, the press service of the regional Rosselkhoznadzor Administration reports.

As specified, in February, the department's laboratories found the genome of the swine fever virus in samples of a batch of pastes made by GRAND-MER LLC (Belgorod): traces of the virus were found in the Pate and Liver Pate with Mushrooms products. The products managed to get into retail chains, where they were tracked down using the Mercury system.

In Khakassia, such products were found in Abakan, Sayanogorsk and Podsin. All identified products were seized and sent for destruction.

The swine fever virus does not harm people, but pigs die from it by the thousands: it is highly contagious and easily transmitted within the pig population. There is no cure or vaccine for African swine fever virus.

The department recommends to republican pig breeders:

Do not allow strangers into your household. Move the pigs to the free range. Owners of personal subsidiary farms and farms should keep pigs in pigsties and barns without walking and contact with other animals; - exclude feeding pigs with feed of animal origin and food waste without boiling. Buy feed only industrial production or boil them at a temperature of at least 80 ° C before feeding; - treat pigs and premises for their keeping once every 10 days against blood-sucking insects (ticks, lice, fleas). Constantly lead the fight against rodents; - do not carry out house-to-house slaughter and sale of pork without conducting an ante-mortem inspection and conducting a veterinary and sanitary examination of MEAT and slaughter products by specialists of the state veterinary service;