Q-Tips for Pork Quality and Safety

Table of Contents

1. Q-Tip #1. Adopt a quality assurance program
2. Q-Tip #2. Avoid drug residues
3. Q-Tip #3. Use proper piglet processing techniques and equipment
4. Q-Tip #4. Withdraw feed 12 to 18 hours prior to slaughter
5. Q-Tip #5. Handle pigs properly
6. Q-Tip #6. Target market weight
7. Q-Tip #7. Use proper injection techniques
8. Q-Tip #8. Develop a biosecurity plan
9. Q-Tip #9. Follow a sanitation program
10. Q-Tip #10. Establish a training/communication plan
11. Related Links

Q-Tip #1. Adopt a quality assurance program

Implementing a quality assurance program, such as the Canadian Quality Assurance (CQA^®) program in your hog operation is the key to producing safe and high quality pork. CQA^® is a national quality assurance program for all hog producers in Canada that is well recognized by international communities. By enrolling in the CQA® program, you have not only shown consumers that you are committed to the highest standards of pork safety and quality, but also demonstrated confidence in your ability to meet the highest standards of food production. Contact Ontario Pork at 1-877-ONT-PORK (668-7675) for details on how to enroll.

Q-Tip #2. Avoid drug residues

Drug residues in Canadian pork are rare today. Results from a 1994-1995 survey showed that 99.8% of Canadian pork is free of drug residues. However, this is not good enough to meet today’s consumer expectations. The goal is to completely eliminate residues from pork. To avoid drug residues consider the following:

• Adopt a good sanitation, hygiene and biosecurity program;
• Use non-medicated feed if possible;
• Establish a protocol for on farm mixing of medicated feed - for example: mix non-medicated feed first, followed by medicated feed, flush the mill with a minimum of 5% of mixer capacity, then mix feed for sows and growers;
• Observe proper drug withdrawal times;
• Use medications according to the label or veterinarian’s prescription;
• Clean feeders, pens and equipment after discontinuing medicated feed;
• Label feed bins with signs to avoid delivery of feed to the wrong bins;
• Avoid human errors by communicating effectively with employees and co-workers.

Q-Tip #3. Use proper piglet processing techniques and equipment

Carcass losses from trimming of abscesses and arthritis at processing plants cost the Ontario pork industry millions of dollars each year. Carcass contamination from abscesses is also a food safety concern. Dirty, blunt tools used to perform routine procedures on farm and improper use of them for minor surgeries can lead to bacterial infection, which is the main cause of abscesses and arthritis. To avoid or minimize abscesses and arthritis,

• Keep needle teeth nippers, ear notching, tail docking, castration and tattoo instruments sharp;
• Replace equipment that is damaged or not working properly;
• Sterilize equipment before use;
• Shear needle teeth parallel to the gum;
• Train employees to process piglets correctly.

Q-Tip #4. Withdraw feed 12 to 18 hours prior to slaughter

Spillage of gut contents during evisceration at the processing plant can result in pathogen contamination and carcass trimming. When proper feed withdrawal time is not observed, there are higher spillage incidences at processing plants. Studies show that withdrawal of feed 12-18 hours before slaughter helps prevent not only fecal contamination at the processing plant but also the spread of fecal pathogens and drug residues from animal to animal during shipping and holding. In addition, it also reduces producers’ feed costs, costs of waste disposal at abattoirs and mortality rates during transportation.

Q-Tip #5. Handle pigs properly

Animal handling, especially pre-slaughter animal handling has a major impact on final meat quality and safety. Improper handling can result in bruising, pale, soft and exudative (PSE) or dark, firm and dry (DFD) pork, pathogen contamination and even animal death. To maximize pork quality, improve pork safety and minimize economic losses due to improper animal handling, producers should pay particular attention to loading methods, loading density, hot and cold weather shipping, and gentle handling of hogs. Guidelines on animal handling and care are available in publication from Canadian Agri-Food Research Council (CARC). One publication is the Recommended code of practice for the care and handling of farm animals: Transportation. Another publication is the Recommended code of practice for the care and handling of farm animals: Pigs Addendum Early Weaned Pigs. Both publications are available from CARC.

Q-Tip #6. Target market weight

Market weight is an issue for both pork quality and financial returns. Uniform market weights lead to uniform and consistent pork products. Weighing hogs before shipping can improve economic returns by meeting the packer’s target weight and achieving maximum carcass index. Shipping hogs with a high variation in market weight will result in reduced carcass index and profits.

Q-Tip #7. Use proper injection techniques

Results from the National Pork Producers Council’s (NPPC) Pork Chain Quality Audit showed that 11.3% of hogs sold to market each year were damaged to some extent due to improper injections. That translates into US $3.55 per incident or an estimated 47 US cents for every pig marketed. Although broken needles found in pork are very rare, one broken needle is too many. Broken needles can be eliminated and losses can be avoided or minimized through careful injection techniques. When injecting pigs,

• Restrain animals properly;
• Choose the needle size according to pig size and the type of injection. Use the smallest needle possible to minimize skin and muscle damage;
• Properly load the syringe (clean the top of the bottle with cotton wetted with disinfectant and then wipe off the disinfectant completely - disinfectants can inactivate modified live vaccines);
• Inject pigs of all ages on the neck when administering both intramuscular (IM) and subcutaneous (SQ) injections. Never inject hogs in the ham muscle at any time during the growing period;
• Injection areas should be disinfected, clean and dry;
• Do not use needles that are bent or contaminated;
• Change needles between litters or after every 10th injection when injecting larger pigs;

Q-Tip #8. Develop a biosecurity plan

Having an effective biosecurity program in place is critical to disease control and animal health. Healthy pigs result in not only high quality pork but also less medication usage and higher economic returns. When establishing a biosecurity plan,

• Introduce rodent, fly and insect control programs;
• Keep pets (cats, dogs, etc.), wild birds and animals out of the barn;
• Do not allow entry or re-entry of animals;
• Purchase pigs from a limit number of sources (1 or 2 preferred);
• Limit visitors’ access to barns;
• Provide clean coveralls and boots, and wash and disinfect them after each use;
• Have a hygiene program or policy in place regarding cleaning, washing and disinfecting boots and coveralls and hand washing.

Q-Tip #9. Follow a sanitation program

Disease either causes death or hinders normal animal growth and development. An effective sanitation program helps reduce disease and the need for antimicrobials. Organisms, like Salmonella, can survive up to 9 months in manure at 22°C. Hogs can also consume antibiotic residues from manure excreted from animals that received antibiotics. Follow these guidelines:

• Clean and disinfect pens, feeders and drinkers after each batch of pigs to prevent incoming pigs from becoming contaminated by manure left behind;
• Remove solid manure from pens and floors prior to disinfecting. Disinfectants cannot kill organisms effectively if the area is covered with manure or organic matter, which prevent disinfectants from contacting the organisms;
• Wash floors, walls and feeders by using a high pressure washer;
• Disinfect barns after cleaning and allowing to dry;
• Fix gaping holes in the walls and foundation and leaking drinkers for better climate control and low humidity, which is essential to limit microbe survival.

Q-Tip #10. Establish a training/communication plan

The impact of poor communication within a hog operation on pork quality and safety is sometimes overlooked. Some quality issues and safety hazards (like drug residues and broken needles) can be avoided if there are good communications, staff training and record keeping systems in place. All staff in the team must have a clear understanding of what is going on in the operation to avoid misunderstandings and errors that compromise pork quality and safety.

Related Links

• Canadian Agri-Food Research Council

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