Federal Processors PEDv Responses

This information was presented at an Ontario Pork Processor Porcine Epidemic Diarrhea (PED) Cleaning and Disinfection Planning Session February 1, 2014.

Key Points To Remember

  • This is a big deal!
  • This is serious both for us and our suppliers.
  • Actions now will affect the spread of this disease and its long-term economic impact
  • PEDv is not a food-safety issue for humans.
  • PEDv only infects swine, though other species can physically spread it around.

Our Commitment

  • The Federally Inspected plants will be receiving known-positive PEDv hogs as long as they are not clinically ill at the time of slaughter.
  • We will require these hogs to be delivered at specific times to allow clean-up and disinfection of our facilities before other hogs arrive.
  • We will not discriminate against producers with PEDv positive hogs and we will cooperate fully with Ontario Pork, OMAF and producers.

Biosecurity Goals

  • Our goal is to make sure that trucks leave our plants no worse than they arrived. In other words, if a truck arrives without the virus, we want it to leave without the virus.
  • We can't control possible PEDv to our plant so every area of our facilities should be considered as potentially contaminated with PEDv. This includes offices and walkways.
  • We need to assume that every truck has the potential to be carrying the virus.
  • As of now, we believe that few trucks are carrying it, but we don't know which until after they have unloaded and tests have been completed. This may take up to 36 hours.

Truck Testing

  • We expect to test each truck after unloading so we can identify new pockets of PEDv infection.
  • Test results can be returned quickly, so producers provide appropriate biosecurity enhancements
  • At this stage of the outbreak, intensive effort may contain it.
  • PEDv does not lose viability quickly…..weeks or months in cold weather

Another View of Biosecurity

  • The Wet Paint Example
  • Think of two areas…one clean and painted green and one with fresh, wet, red paint.
  • Think of hog trailers and tractors as "green".
  • Consider everything else in and around a processing plant as covered with red wet paint.
  • This means Everything…areas around loading chutes, receiving offices, driveways, walkways, loading docks, lunchrooms, washrooms, slaughterhouse pens, all covered in wet red paint.
  • Your goal is to keep the green area totally free of any red paint…… none at all.

Plant Receiving Dock Example

 

Keep what you need inside the "green" trailer space

Figure 1. Keep what you need inside the "green" trailer space

Text equivalent to Figure 1

Red or pink areas all should be considered contaminated and require protection to cross on foot.

Arrows show where we want to avoid contamination moving

How to Keep the Red Out

  • Wear special boots in "Red" areas but change them when going into "Green" areas.
  • Good plan but a single step into the red paint with your "Green" area boots causes contamination.
  • Boot dips are not effective at cleaning "Red" boots. You have to keep them away from contact with the wet red paint.
  • Paddles, Crowding Boards, also can get Red on them.
  • Keep what you need inside the "Green" trailer space.

Federal Plant Implementation

  • Each plant has put special procedures in place and as the situation develops, the procedures will be adjusted.
  • Depending on the plant, these may include:
    • Providing plant boots at the running board of arriving trucks and requiring drivers to stay in their cabs until the plant boots are there for them to use as they step onto the ground.
    • These boots are to be worn while walking in the yard, office or receiving dock at the plant. (the "red paint areas"). This will require extra resources from the plant to handle moving boots around.
    • Drivers must bring a tote box containing boots that are as clean as the inside of the trailer they are delivering.
    • The driver will change to his own clean boots as he enters the trailer. The clean "Green" boots must never touch any red area. If drivers need to leave the trailer for any reason they must change back into the "red" boots on the dock.
    • This may not be possible at all plants and will cause some delays.

More Details

  • Drivers need to store crowding boards, paddles etc inside the trailer. No plant supplied equipment should go into the "Green" trailer.
  • Drivers and plant receivers must ensure no animals return from the dock back onto the trailer.
  • Plant employees and Inspectors must not enter the trailer at any time unless they have put on clean coveralls and fresh, clean, previously disinfected boots before entering (not boots considered to be "red"). Disposable coveralls should be used to ensure that there is no re-use of "red" smeared coveralls later.
  • When drivers return to their truck cab area they must remove their "red" boots and put on their driving boots positioned on the first step of their running board. They should consider the driveway, or yard area as contaminated and still covered with wet red paint. Other "red" areas likely include restaurants favoured by livestock drivers

Even More Details

  • All plants provide daily washing and will add disinfection of unloading and receiving areas
  • At least one plant will install winches to remove DOA or Euthanized hogs from trucks
  • No visitors will be allowed in or around barn areas
  • Restrictions on movement, and boot policy for staff and CFIA inspectors will be added if it is not operating already
  • Plants are investigating modified Danish entry systems and rapid wash systems for dock surfaces.

Last Thoughts

  • Heroic efforts implemented now, by everyone, may allow us to contain this disease.
  • One by one each of us needs to support the effort by taking care and paying attention to the fine details of Biosecurity.
  • Thank you to all of the first responders who have done their homework and worked tirelessly over the past 2 weeks

For more information:
Toll Free: 1-877-424-1300
E-mail: ag.info.omafra@ontario.ca
Author: Dan Cohoe, Quality Meat Packers
Creation Date: 14 February 2014
Last Reviewed: 16 February 2016