The use of a HACCP-based control system in closed pig herds

dc.contributor.author Nollet, Nathalie
dc.contributor.author Lammertyn, K.
dc.contributor.author Houf, K.
dc.contributor.author Maes, Dominiek
dc.contributor.author de Kruif, A.
dc.contributor.author de Zutter, Lieven
dc.contributor.author van Hoof, J.
dc.date 2018-08-13T20:45:06.000
dc.date.accessioned 2020-07-02T06:20:03Z
dc.date.available 2020-07-02T06:20:03Z
dc.date.copyright Wed Jan 01 00:00:00 UTC 2003
dc.date.issued 2003-01-01
dc.description.abstract <p>To fulfil the consumer demands about food safety, quality control systems are necessary in the entire food production chain, including pig production. One of the tools to control quality is a HACCP-system, based on control points. The aim of present study was to define control points in 12 closed pig herds based on slaughterhouse data. Herd data, obtained by questionnaires, comprised data about housing and ventilation, management, feeding, hygiene, prevention of diseases and transport to the slaughterhouse. Outcome variables for the univariate analysis were the percentage of animals with lung lesions, pleuritis, dermatitis scores, white spots on the liver and the Salmonella prevalence. The results of this study should be interpreted with caution, since the analysis was carried out on no more than 12 herds and because no multivariate analysis was done. However, it is clear that slaughterhouse data are essential for the farmer to optimize the production of healthy and safe pigs.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/safepork/2003/allpapers/95/
dc.identifier.articleid 1339
dc.identifier.contextkey 6021653
dc.identifier.doi https://doi.org/10.31274/safepork-180809-524
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath safepork/2003/allpapers/95
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/83685
dc.language.iso en
dc.relation.ispartofseries International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork
dc.source.bitstream archive/lib.dr.iastate.edu/safepork/2003/allpapers/95/2003_NolletN_UseHACCPBased.pdf|||Sat Jan 15 02:33:44 UTC 2022
dc.subject.disciplines Animal Diseases
dc.subject.disciplines Bacterial Infections and Mycoses
dc.subject.disciplines Epidemiology
dc.subject.disciplines Veterinary Microbiology and Immunobiology
dc.subject.disciplines Veterinary Preventive Medicine, Epidemiology, and Public Health
dc.title The use of a HACCP-based control system in closed pig herds
dc.type event
dc.type.genre article
dspace.entity.type Publication
relation.isSeriesOfPublication aab46b45-e596-479d-af7f-e072b1599cd7
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