Standards of Rearing
Hygiene Management

Pigs and Wild
Boars Edition

GuidebookPlease read with
the Japanese Version.

Introduction

Since September 2018, there have been outbreaks of Classical Swine Fever (CSF) in Japan, andincreasing occurrences of African Swine Fever (ASF) in Asia. This prompted the revision of the Act on
Livestock Infectious Diseases Control on July 1, 2020, to facilitate a more precise control of livestock
health in Japan.
Prior to that, the Standards of Rearing Hygiene Management were revised to swiftly ensure thepractice of proper rearing hygiene management in breeding farms for pigs and wild boars. Thenon March 9, 2020, the new Standards of Rearing Hygiene Management for pigs and wild boars were
officially announced.

The Standards of Rearing Hygiene Management, which are stipulated in Article 12-3 of the Act on
Livestock Infectious Diseases Control, are standards that should be observed by owners of livestock,
as hygiene management methods used in rearing livestock
There are some producers and others in the rearing industry who have indicated they do notunderstand the purpose of each item in the Standards of Rearing Hygiene Management. So in thecurrent revised version of the Standards, the objectives have been organized into the following
four sections (I–IV), with each section comprising items classified into types of infection sources forcontrol (people, objects, wild animals, rearing environment, livestock).

Standards of Rearing Hygiene Management Classification List
I

Basics of Livestock HealthContents* The numbers

are the individual item numbers of the Standards ofRearing Hygiene Management.

		 Prologue… ………………………………………………………………………………………………… 03
I Basics of Livestock Health		 People 1~ 7 … ……………………………………………………………………………………… 04

		 Rearing environment 8~ 11 ………………………………………………………………………… 05

		 Livestock 12 … …………………………………………………………………………………………… 10
II Preventing the Invasion of Pathogens in Hygienic Control Areas

		 People 13 ~ 16 … … … … … … … … … … … … … … … … … … … … … … … …… … … … … … … 11

		 Objects 17 ~ 22 ………………………………………………………………………………………… 13
		 [Extra] How do pathogens invade an area? … … … … … … … … … … … … … … … … … … … … 20
		 Wild animals and livestock 23 ~ 24 …… … … … … … … … … … … … … … …… … … … … … … 21
III Ensuring Sanitation in Hygienic Control Areas

		 People 25 ~ 26 … ……………………………………………………………………………………… 23

		 Objects 27 ~ 28 ………………………………………………………………………………………… 25
		 Wild animals 29 ~ 31 … ……………………………………………………………………………… 27

II Preventing the Invasion of Pathogens in Hygienic Control Areas

		 Rearing environment 32 ~ 33 ………………………………………………………………………… 29

III Ensuring Sanitation in Hygienic Control Areas

		 Livestock 34 ……………………………………………………………………………………………… 31

IV Preventing the Dissipation of Pathogens From Hygienic
Control Areas

		 [Extra] All-In-All-Out (AIAO) Group Production System……………………………………………… 32

Section I stipulates the duties of livestock owners, and initiatives such as the preparation of a
Rearing Hygiene Management Manual to ensure the Standards are thoroughly implemented in therearing environment. Sections II–IV state specific hygiene management initiatives.
As a part of the FY 2019 CSF Information Dissemination Commissioned Project, we have publisheda guidebook for producers that simply explains the revised 2020 Standards of Rearing Hygiene
Management for pigs and wild boars.

We hope this Guidebook will enable all producers to better understand the purpose of the Standardsof Rearing Hygiene Management,
and be a useful reference in proactively setting up systems to prevent the occurrence and invasionof infectious diseases in livestock.

IV Preventing the Dissipation of Pathogens From Hygienic Control Areas

		 People 35 … ……………………………………………………………………………………………… 33

		 Objects 36 ~ 37 ………………………………………………………………………………………… 35

		 Livestock 38 ~ 40 … …………………………………………………………………………………… 37

Appendix		 Disinfectants… …………………………………………………………………………………………… 39

July 1, 2020

1

2

Prologue –One morning, a guy and a girl meet up to go on a tour of
new equipment at Mamoru’s Farm.–

I: Basics of Livestock HealthYeah...it would be really bad if
there was an infectious disease
outbreak.

It seems the Standards ofRearing Hygiene Management
have been revised.

I: Basics of Livestock Health

PeopleWe’ve also been going toworkshops on livestock
health.
I kind of understand it, but...

Duties of livestock owners, Understanding and practicing the latest information on livestock health, Creating a
Rearing Hygiene Management Manual and informing employees and others with it
Preparing and keeping records, Creating notification rules, Health management guidance by veterinarians andother professionals, Preparing for the rising risk of a livestock infectious disease outbreak

The revised Standards of Rearing Hygiene Management specify the various duties of livestock
owners, so you need to be up to date with the latest information. From here on, each farm willneed to have a designated managing veterinarian and health check facility. So let me introduce
our farm’s veterinarian—he will help us learn about the Standards of Rearing Hygiene
Management! Let’s get prepared for the risk of an infectious disease outbreak—are
you ready to learn!

Pig farmer
MamoruThere are 3
Points:Pig farmer
Mirai

Don’t take out
any pathogens

Don’t bring in any
pathogens

1 ~ 7

Really?! Yes, absolutely!
Hi, I’m the managing veterinarian at Mirai’s farm. So let’s get straight to explaining
the new Standards of Rearing Hygiene Management.

Don’t spread any
pathogens

Yes, please!

But I wonder ifthey’re following theStandards...

Both employees andothers concerned needto understand theStandards.

Uh oh...

Livestock owners are the frontline of livestock health, and so they have a duty toprevent the outbreak and rampant spread of infectious diseases in these animals.
I see
The procedures for carrying out these duties are defined in the
Got it!
items of the Standards of Rearing Hygiene Management, which
is what Mamoru and Mirai are going to learn about now.
Listed below are what you need to prepare and create first as basic items,
according to the Standards.
1

Wanna check it out
together?

That’d be great!

“Raising
awareness,
together.”

Yep,
that’s right.
3

2

3

4

Appoint a Rearing Hygiene Manager if there
are other people looking after the livestock
other than the owner

5

Draw up a floor plan of the farm
Get health checks and guidance from a
Livestock Hygiene Service Center
Man

ual

Prepare a Rearing Hygiene
Management Manual
Please incorporate into the manual the expert
opinions of managing veterinarians and otherprofessionals, and then print and distribute it toemployees.

67Prepare and keep Hygiene Management
records
Write notification rules for when
specified conditions are detected

Hyg
Mana iene
gem
Reco entrd
Notification
Rules
Rule 1...
Rule 2...

Designate a managing veterinarian andhealth check facility
Study the initiatives of any Minister
Designated Areas
4

Setting a Hygienic Control Area
–Driving to Mamoru’s Farm –8

I: Basics of Livestock Health
Did you know farmowners are required to seta hygiene control area?

So a veterinarian from theLivestock Hygiene Service
Center comes every year tocheck the farm, and says
“Let’s set from these as ahygienic control area” ...

Mirai’s Farm
Hygienic Control Areas

These are areas that require
hygienic management toprevent the invasion ofpathogens.

But is it really thatimportant to set a hygienic
control area?

Mamoru’s Farm
Hygienic Control Area

At my farm, we’ve
set the pig house,storehouse, and feedtank as these areas.

But my home and pig house areon the same site, so it’s beenquite tricky to manage these areas
hygienically.
So you mark out theboundaries of theseareas in some way?

We’ve set up fences around theboundaries to clearly mark insideand outside the areas.
We’ve set up fences
too, but the feed
delivery truck
drivers and materials
couriers aren’t sure
where the hygienic
control areas are...

At the entrances for people
and vehicles,
we’ve hung up a signboardthat says “Ahead is aHygienic Control Area.”

I: Basics of Livestock Health8

Rearing environment
Setting Hygienic Control Areas

8

Setting Hygienic Control Areas

Setting hygienic control areas is stipulated in the Standards. It requires owners to prepare clean areas withlower level of contamination of pathogens by restricting the entry of people from outside the farm, have themuse disinfectant and change their clothes and shoes when entering and leaving these areas, and implement
other hygiene management-focused initiatives. Hygienic control areas are set up to lower the risk of pathogen
invasion in livestock. The number of entrances of the hygienic control areas should be kept to aminimum. There also needs to be a fence or other clear boundary set up to close off these areasfrom the outside, and prevent other people and wild animals from entering; and anyone whoenters and leaves these areas must use disinfectant to keep clean. All of the following facilities,
equipment and sites need to be included in the hygienic control areas.

1

Facilities, equipment and sites to include in the hygienic control areas.
Livestock barns,
paddocks andpastures, grazing
lands, etc.

2

Storage areas forobjects that come into
direct contact withthe livestock3
Area range where people
working directly with thelivestock move aroundwithout disinfecting andchanging their clothes
and shoes.

Le t’sbecareful!

Tha t’sr igh t!

Example of a model farm taking measuresagainst infectious diseases in livestock

Following theStandards of Rearing
Hygiene Management
Protects your farmfrom CSF & ASF!

Guard fence

Pig house
shipment platform
Shipment depot

So far I’ve just been
asking people, but I
should start using a
signboard too...

Compost shed

Electric fence

Pig carcass storeroom

Pig house
Pig house entrancechanging room

Feed tanks

Office/Changing
room

Vehicle disinfection gate

Source: Gifu Prefecture
56

I: Basics of Livestock Health9

Rearing environment
Restricting Grazing

I: Basics of Livestock Health9

Restricting Grazing

10

Rearing environment
Disposal by burial and other methods

10 Disposal by burial and other methods

It’s difficult to completely prevent the spread of pathogens from infected pigs and thecarcasses of dead ones just by disinfecting them; so generally, you’ll have to either incinerateor bury these pigs. This means livestock owners need to prepare a burial area, just in case.
How wide an area of land do I need?
The standard is 0.9 m2 for every pig aged three months and over.
If you cannot secure enough land to bury the pigs, you’ll need to make a list ofsuitable incineration plants or chemical processing facilities for disposal.

10.2m

You’ll need to take some measures to stop the spread, such as restricting the grazing and moving those
pigs that have grazed into a pig house for rearing, or shipping them elsewhere or to another farm.
In preparing for such a situation and planning the grazing, you should have a place ready toquickly move the pigs to if needed, or prepare to have them shipped or moved elsewhere.

7

6.2m

7m

6.2m

4m
4m

4m

1m
1m

What if there is a livestock infectious disease outbreak in the region?
What should I do about the grazing pigs?

4m

Burial ditch

1m

Cross-sectional view

Work space, etc.

arly
regul
to
e to
r
lime
u
s
d
Be
c
slake
i
n
e
e
l
i
k
e hyg
sprin
h
t
t
fec
disin
eas!
ol ar
r
t
n
co

Aerial view

Burial ditch

Some farms also use grazing to rear pigs in areas close to nature.
If you let your pigs graze, you must regularly sprinkle slaked lime in the area to deter and kill off
parasites (insects).
Infectious diseases can also be caused by pathogens spreading from the feces of wild animals
that have invaded the hygienic control areas. So you need to set up fences (double-layer fencesin areas wild boars inhabit) to prevent wild animals from entering the grazing areas,
and take other steps such as weeding around the pig house.

Example of standard area
required for pig burial

Sample calculation of possible
number of pigs for burial(fattening pigs)• Burial ditch base area
4 m × 8 m × 2 ditches = 64 m2(surrounding 1.1 m area is a slope)• Required base area per fattening
pig is 0.222 m2• ossible number of pigs for burial
in this area is 64 m2 ÷ 0.222 m2/
pig ≈ 288 pigs
(Required burial area per pig is(12.2 m × 21.4 m) ÷ 288 pigs ≈ 0.9 m2)

1m

No
te!

1) Leave a 7–10 m space between each burial ditchwhen digging several ditches in a row.
2) The slopes of the ditch may collapse while
you’re digging it, if the ground is weak andunstable. So it’s a good idea to seek the opinionof a civil engineering agency or construction
business, and adjust the slope gradient.
3) Any liquid that unevenly collects in the burial
ditch base may easily spurt up from the ground.
To prevent this, you’ll need to ensure the basegradient isn’t too steep, and also put a partitionin the middle of long ditches.

8

I: Basics of Livestock Health11

I: Basics of Livestock Health

Rearing environment
Prohibitions on keeping pets

11 Prohibitions on keeping pets

It’s ok if I get a cat to take care of mice on the farm, right?

Example of mutual infections in pets and pigs
[Source: National Institute of Animal Health(NIAH) website]

Symptoms

Vector pet

Cat

Check symptoms

The infected cat may show no symptoms, and shed the pathogens in their feces. Pigs infected
orally by contaminated feces of cats may show the following symptoms: Fever, cough, nasal
discharge, abdominal breathing (gasping), bluish-red speckled skin, inability to stand up,
miscarriage in first-time infected pregnant sows, etc.

Leptospirosis

Symptoms

Vector pet

Dog

Symptoms

Vector pets

Cats, Dogs, etc.

That’s fantastic! I’m happy for you!
Remember though, you cannot pack too many pigs into one pigpen.
It’s overcrowding when you have too many pigs in one chamber. This not only increases the
chance of pigs coming into contact with pathogens, the stress of overcrowding
lowers the pigs’ resistance to pathogens and makes it easier for an infection
outbreak to occur.

It’s like catching a cold from someone while on a packed train. Ok, so how muchspace does each pig require?

It also depends on the pigpens’
structure, but aim for 0.8 m2/pig
for fattening pigs, and 1.2 m2/pig
for breeding pigs.

Check symptoms

Symptoms can vary with serum type of Leptospira and the types of hosts. Pregnant sows
may suffer a stillbirth / abortion or have neonate piglets with disorders, while all other pigs
generally show mild symptoms.
The pathogens are excreted in the animal’s urine.

Salmonellosis

Avoid overcrowding

12 Avoid overcrowding

My sows increase litter size recently!
I’m happy to see so many piglets in my pigpen!

It’s prohibited to keep pets within a hygienic control area.
This is because animals infected with the same diseases as pigs can also spread thesepathogens; and even if that’s not the case, if a cat or other pet goes in and out of the hygienic
control areas and pig house, the pathogens of pigs may spread from the pets’ fecesor on their body and mouth. For the same reasons, you also need to pay attention
with guard dogs and stray cats in the community. It’s a good idea to set up a guard
fence or some other barrier to prevent stray cats from entering.

Toxoplasmosis

12

Livestock

Overcrowded pigpen

Fattening pigs
Sow

�.�㎡ /pig

�.�㎡ /sow

I see!

Pigpen with the proper density for rearing

Check symptoms

The disease type varies according to the serum type of the bacteria Salmonella (infection cause), the infectedanimal, and the pig’s age in months. In cases of the acute septicemic form of salmonellosis (typhus-like
disease), symptoms of fever, poor appetite, and lethargy may appear, followed by death
due to sepsis. When foul-smelling diarrhea occurs as the main symptom, death may occur
quickly in acute cases. If the animal survives through the chronic stage of the disease,emaciation and dehydration caused by intestinal inflammation lead to poor growth. In
addition to the above symptoms, the infected animals may develop pneumonia or suffer a
miscarriage. The pathogens are mostly present in the animal’s feces.
9

10

13

II: Preventing the Invasion of Pathogens in Hygienic Control Areas
So, I can see an area
enclosed by a fence...

Restricting unnecessary entry in hygienic control areas–They arrive at Mamoru’s Farm.–

But where do vehicles
enter and exit?

II: Preventing the Invasion of Pathogens in Hygienic Control Areas

PeopleOver there–maybe it’sdifficult to see?

Entry restrictions for unauthorized visitors, Entry measures for visitors from other farms and livestock facilities,etc.
Use of hand disinfectant prior to entry, Preparation and use of special clothes and shoes for entry

13...well, it’s a cutesignboard...
but it’s better to have
one with the entrances
clearly written on it.

It’s especially important toknow who is entering thehygienic control areas.

You need to remind visitors
to not unnecessarily enter
the area, and not go near
the pigs.
People who have been
overseas are also a risk.

Anyone who’s beenat another farm orslaughterhouse that day,has a high risk ofor entered a Ministercarrying pathogens,
Designated Area
so basically I don’t
let them enter.

So the entrances areimportant...

So anyone has
travelled overseas
in the past week
also cannot enter?

I need set up
disinfection
facilities there
too...

Visitors need to disinfect theirhands when entering, and wear
gloves as well.
And put on special clothes andshoes.
These are basic and necessary
steps to prevent pathogens fromentering.

Entry restrictions for unauthorized visitors

Hygienic
Control Area

No Unauthorized

Entry▲ Signboard for restricting entry into
hygienic control areas

14

Yeah,
that’s why it’s
important to havesignboards at theentrances.
What’s important is thatpeople from outside don’tbring in any
pathogens to
the hygienic
control areas.

But theclothes...
So, don’t
bring in any
pathogens...

That’s easy tounderstand!
11

It’s particularly important to control who is entering thehygienic control areas.
Minimize the number of entrances of the area, so that no
unauthorized people enter. One way is by hanging
a “No Unauthorized Entry” signboard near theentrances, so people can clearly see it.

Entry restrictions for visitors from other farms and livestock facilities, etc.

Due to the risk of bringing in pathogens with them, anyone who has been to another farm or Minister
Designated Area on the same day, or as well as people who have entered into Japan from another country
the previous seven days, should also not be allowed to enter the hygienic control areas.
If animal health inspectors, veterinarians, artificial inseminators, health officers, feed couriers
or any other persons have to enter these areas, they must get cleaned, change their clothes
and shoes, and take other necessary preventive measures.
15

Use of hand disinfectant prior to entry
No Unauthorized
Entry

I can quickly getsome special gloves
and rubber boots...

13 ~ 16

Everyone who enters the hygienic control areas must first thoroughly washand disinfect their hands at the sanitation area set up near the entrance.
This is to make sure no outside pathogens are brought into theseareas where livestock are reared. It’s a good idea to wear special
gloves as well.

▲ A disinfection equipment and changing area are set up near the entrance

Disposable gear isok!
First, let’s get yourentrances area
ready!
Remember to have asignboard that clearlyreminds people todisinfect, and change
their shoes and clothes
first.

16

Preparation and use of special clothes and shoesin the hygienic control areas

Make sure everyone who enters the hygienic
control areas first changes into special clothes
and shoes.
Use slatted wooden boards and otherequipment to separate the new and used
special clothes and shoes in thechanging area, and clearly mark theentrances routes.

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12

II: Preventing the Invasion of Pathogens in Hygienic Control Areas
What are you doing about
vehicles entering the hygienic
control area?

17

So, say we’re going todisinfect this car...whatshould we do?

You mean shipment
and bulk vehicles?

Disinfection of vehicles entering hygienic control areas–At a parking space outside the hygienic control area–

We have to have a
special floor mat
ready for when we
enter the area, andalso disinfect thepedals and seats.

And if we don’t havea mat, we can use
these shoe covers
for when we’re
inside the area, so
we don’t bring in any
pathogens.

II: Preventing the Invasion of Pathogens in Hygienic Control Areas

Objects
17

Yep, I have a powered
sprayer there.

It’s good you have it
there,

Do you have a disinfection
area set up at the farm’s
entrance?
And you should also pave the isinfection Area.
It will be easier to wash away the mud and dirt
cleaned off with the disinfectant, and prevent any
cross-contamination after disinfection.

First, only let authorized
personnel enter.

Also, what should I do
about bulk vehicles
and couriers?

And make sure thepeople who have toenter disinfect,

Yes, that’s right. Another important point is after washing away mud and dirt from vehicles using a
powered sprayer or other equipment, to make sure there is no cross-contamination by people andvehicles passing through, the disinfection area should be paved with concrete and side ditches set up to
wash the mud and dirt into. You’ll also need to sprinkle enough disinfectant on that mud and dirt.
What should we pay attention to when getting out of a vehicle in hygienic control areas?
To prevent any crosscontamination inside thevehicle, you should have a
special floor mat for farm-use
only (washable rubber type,etc.), and disinfect any contact
surfaces like the steps, axel,
brake pad, and handles.

▲ Vehicle disinfection

18

Measures for bringing in objects used at other farms and livestock facilities, etc.

Example of objects to disinfect◀ Digital camera

CAMERA

Provide easy-to-understandinformation for visitors as
well

13

Disinfection of vehicles entering hygienic control areas

but make sure it’s
actually used!

and follow the same hygiene
management rules we do.

I’ll ask mysuppliers andcontractors.

Disinfection of vehicles entering hygienic control areas, Measures for bringing in objects used at other farms
and livestock facilities, etc.

Doctor! Basically, the same steps should be taken for the entrances of vehicles and people, right?!
To make sure no pathogens are brought in or out when entering and exiting hygienic control areas,
set up an area for the disinfection of vehicles at the entrances, and make sure it is usedby all vehicles passing through these areas!
And also keep a record of who disinfects their vehicles!

I disinfect them,of course!

How about the pathogens
on the car’s surface?

17 ~ 18

ER
UT
MP
CO

◀ Toolbox

And get them to disinfect,
like we do.

◀︎ Ultrasonicdiagnostic
imagingdeviceBasically, you shouldn’t bebringing in any objects used
at other farms and livestock
facilities.
But if you have to, then makesure you thoroughly disinfectthese objects first, before
bringing them in.

◀ Stainless steel ladder (tripod type)14

II: Preventing the Invasion of Pathogens in Hygienic Control Areas

19

Objects

II: Preventing the Invasion of Pathogens in Hygienic Control Areas

19 Measures for bringing in clothes and other objects used overseas in hygienic control areas

Measures for bringing in clothes and other objects used overseas in hygienic control areas

It seems one of your employees traveled overseas recently. I hope he didn’t come toyour farm wearing the same clothes and shoes he wore while overseas...

Naturally, he should wait for a week after returning from overseas before entering
hygienic control areas. Also, to avoid the risk of bringing in any pathogens, he mustnot bring in any clothes and shoes that he’s used overseas in the past four months.
But if he has to, then he must thoroughly wash and disinfect these objects first,
before bringing them in.

Objects carrying the virus

Classical Swine
Fever Virus(CSF Virus)

African Swine Fever
Virus(ASF Virus)

Decomposing organs

Decomposing blood, bone marrow

Survival period

37℃

7–15 days

3 days

3–4 days
15 daysContaminated pigpen

Winter28 daysObjects carrying the virus

Environment

Survival period

Feces and urine

Smoked meat (boneless)Reprint from the OIE Disease Card

Room temperature

Contaminated pigpen
Decomposing blood

11 days
30 days
30 days

Processed / ground meat

105 days
105 days

Frozen meat

Frozen110 days

Objects carrying the virus

Environment

Survival period

Beef

4°C

3 daysReprint from the European Food Safety Authority (EFSA) Journal (2010)
Pork

Foot-and-Mouth
Disease Virus(FMD Virus)

1–7°C

Manure (Bovine)

SummerClothes, shoes

SummerClothes, shoes

Winter

Beddings (straw, etc.)
Beef

-20°C

1 day

7 days28 days
63 days
90 days98 days

Source: National Agriculture and Food Research Organization (NARO),
National Institute of Animal Health (NIAH) website

15

Disinfection of drinking water

We use well water, which we disinfect and regularly test the water quality. These
tests reassure us the water is drinkable.
That’s fantastic!
It’s really important to thoroughly disinfect the water.
You should supply drinkable water that is the same as tap water. It’s better than waterfrom mountain streams and valleys, reservoirs and other such sources used by wild
animals, as they may contain pathogens.

Water supply types and conditions for use (example)

Environment
50℃

20 Disinfection of drinking water

What do you use as a source for drinking water?

Oh?! I didn’t mind well.
He gets changed at the farm, so... He cleans his shoes if they’re dirty, but I don’t think
he really notices otherwise, just like everyone else.

Survival period of a virus in the environment

20

Objects

Tap water
Drinkable

Well water

Ideally, test the water quality at least once a year to ensure it’s drinkable.
If the water contains E. coli or the general bacteria count is above the acceptable level,
it’s recommended to do drip-style chlorine disinfection and chlorine concentration
monitoring.

Surface waterIt’s recommended to test the water quality at least once a year, and do drip-style chlorine
disinfection and chlorine concentration monitoring.

Water Supply Act water quality standard items and standard values
Bacteria
E. coli

100 or less colonies forming in 1 ml of test waterNot present

Mechanicalchemical feeder ▶︎◀︎ Residual chlorine
measuring instrument(Portable device/Simple
indicator)
16

21

II: Preventing the Invasion of Pathogens in Hygienic Control Areas
I want to cut the cost of
feed, what do you think
about using recyclable
food resources?

Using processed feed
–At the hygienic control area break room–

I've heard it's hard work to
obligate the heat treatment for
the feed resources

It requires heat
treatment at 90°C
and above for at least
60 minutes, or otherequivalent treatments.

Disinfected

II: Preventing the Invasion of Pathogens in Hygienic Control Areas

21

Objects

21 Using processed feed

Using processed feed

When using recyclable food resources from meat processing facilities as feed
ingredients, you absolutely must first properly process the ingredients outside of thehygienic control areas, before you bring it into these areas.

When using meat-based recyclable food resources as feed, you must complete these steps and measures!
1

Disinfected
Disinfected

So, it is a lot ofwork...

if you’re using ingredients containmeat products ...
But when I
think about
the risk ofcontamination
by pathogens
in the meat,then I have to
do it.

But the pigs ingest directly intheir mouth.

That’s not just a hygienic control
area.

Hygienic
Control Area

Meat Processing
Facility

DisinfectedC

leDisinfected

an

Zo
ne

Use special trolleys
exclusively for transporting
heat-treated feed to thehygienic control areas

Disinfected

Disinfected

Farm Heat
Treatment Area

And you also need to prepare
and keep records of the heat
treatment

y
rt
i
D

So you haveto control not
to mix up theheat-treated
feed with theuntreated
ingredients.

neoZ

Use special dirty zone
trolleys and transport
containers for delivering
materials within the farm

Gosh, there’s a lot tothink about...

I’ll have to really read up on theStandards of Rearing Hygiene
Management,
and the guidelines.
17

!

eck

Ch

Prepare and maintain heat treatment records

Heat treat the ingredients by stirring them at
a temperature of 90°C and above for at least
60 minutes, or by a method with the same or
better effect as that (*), and create and keep
records of the heat treatment.
* Heat treatment: Stirring at a temperature of
90°C for at least 60 minutes, of 95°C for at least
19 minutes, or of 100°C for at least 6 minutes.

2

!

eck

Ch

Take necessary measures
to prevent crosscontamination

Take measures to preventthe cross-contamination ofheat-treated feed with theuntreated ingredients andother materials.

It’s foravoiding
the risk ofpathogeninvasion,right!

I see!
That’simportantto know.

Recyclable food resources: Type and supply
Check if the recyclable food resources contains meat, and the supplier’s heat treatment conditions
and if they are taking measures to prevent cross-contamination.
[Reference] Feed Safety Law Guidelines
Recyclable food resources: Collection method
Make sure the heat-treated and untreated ingredients are collected and transported separately.
Methods for bringing into hygienic control areas
If heat treating ingredients at your farm, make sure the ingredients storage area and heat treatment
facility are located outside of the hygienic control areas. Also, do not bring any clothes, shoes,
unsterilized containers and other objects used with the untreated ingredients into these areas. Be
sure to use sterilized containers for heat-treated ingredients only when delivering these materials
to the hygienic control areas.
Heat treatment and cross-contamination measures at farms
If heat treating ingredients at your farm, make sure the heat treatment is done outside of thehygienic control areas. Also, check the temperature of the heat treatment facility meets therequirements, and prepare and keep heat treatment records. Take measures to prevent crosscontamination, such as clearly marking and separating work areas for untreated and heat treatedingredients, having workers change their clothes and shoes when handling the different ingredients,using special trolleys only for heat treated feed, and segmenting routes for hygienic work.
Make sure you aren’t bringing in feed and ingredients that haven’t
been properly heat treated
Don’t bring any untreated ingredients, objects or feed that has been
exposed to or mixed with feed that hasn’t been properly heat treatedinto the hygienic control areas.

Livestock owners
who use their own
recyclable foodresources for feed
need to be especiallycarefulof this!

18

II: Preventing the Invasion of Pathogens in Hygienic Control Areas

22

Objects

Using safe crops

22 Using safe crops[Phần mở rộng] Mầm[Extra]bệnh
Howxâmdo pathogens
nhập bằnginvade
cách nào
an area?
~Mầm mệnh đến–Wheretừ đâu~do pathogens come from?–

Pathogens grow amongwild animals.

II: Preventing the Invasion of Pathogens in Hygienic Control Areas
And they spread in thefeces and carcasses ofwild animals.

That reminds me, Mirai’s Farm used to feed crops to the livestock, right?
Where did you get those crops from?
We got them from farmers in the neighborhood.
They were so generous to us for many years.
We were glad to receive their slightly odd-looking but still edible vegetable crops that
weren’t sellable, and feed them to our pigs.

How generous! It’s great they did that!
But did you check those farmers were taking appropriate measures for wild animals?

Sure did! For a while, our area experienced increasing damage to crops caused bywild boars. So the community set up electric fences and bird repellents to prevent
any further destruction by wild animals.

It’s wonderful how the community came together to tackle the problem of wild animals!
However, you should consider contamination of crops by pathogens with wild animals and theirfeces. So it is important to wash them thoroughly before use, or put them aside for awhile, or even not use them at all.

I understand!
I should also keep records of when and where thecrops were harvested, and gather information on theharvesting area, right?
Wow! You’re even thinking about that?!
You’ve really read up on the Standards of Rearing Hygiene
Management!
It’s also a good idea to talk to your local government
about how to properly manage and use these crops.

19

Wild animals, and thepathogens on them, haveinvaded the farm!

There are also
pathogensin the fecesof mice andbirds.

The vehicle wasn’t disinfected
properly, so there are still
pathogens on it...

It’s probably difficult to keep
the hygienic control areas
completely pathogen free...

But you must take steps tomake sure no pathogens
enter the pig house.

Ahhh...

they’re in...

Argh!!
You can’t go inthere!

I was only
dreaming...

Are you ok?

20

II: Preventing the Invasion of Pathogens in Hygienic Control Areas

23

Preventing the invasion of wild animals in hygienic
control areas –Inside the hygienic control area–

You must have a guard
fence around the hygienic
control area.

23

Yep, sure do!
There are some
footprints...you’rekidding, a wild boar?!

That’s great!
I’ll help you.

I’ll fix it right
away!

21

I’ll keep doing things,
bit by bit, to lower
the risk of pathogens
invading the area.
It’s a good way tostop them fromapproaching thearea.

Preventing the invasion of wild animals in hygienic control areas, Health monitoring when introducing
livestock
Preventing the invasion of wild animals in hygienic control areas

Wild boars are essentially the same species as pigs. So when they come into contact, thepathogens can transmit to each other. That’s why you need to take measures for wild boars at
farms located in the habitats of these animals.
Wild boars can jump, and they also dig up the ground. So you should set up a guard fence that ishigh, and strong enough to stop them from getting in by digging a tunnel in the ground.
Also, make sure you check the fence regularly, and fix any damage right away. Mice, weasels andother such animals can also mechanically transmit the pathogens in wild boar feces.
So you also need to weed and pave around the guard fence, so that wild animals haveno where to hide and are less likely to invade the hygienic control area.

Main animals that you may see atfarms◀︎ Crow

You need to patrol the area every
day, and make a note in yourmanagement manual of any
damage to the fence; that way, you
can repair it quickly.

I wonder when it got
damaged...

23 ~ 24

As for wild animals, preventing wild boars from invading is really important, right?
Why do we need to be especially careful about wild boars?

Wild animals will get in if you
leave it like this.

And if you do some grass cutting
and weeding while you’repatrolling the guard fence, you’llalso get rid of any hiding places
for wild animals.

Wild animals and livestock

Oh-ohover there...

It’s fallen!

Do you have a fence
around your entire
area?

II: Preventing the Invasion of Pathogens in Hygienic Control Areas

Let’s start with doing
what we can toprotect our pigs from
infectious diseases!

▲ Wild boar

▲︎ Cat◀︎ Mouse24▶︎
Damagedguard fence

Basically, you need to take these measures
to prevent wild boars and all other wild
animals from invading the area.
◀︎ Fence
surrounding thefarm, cutting
grass, weeding
and sprinklingslaked lime aroundthe pig house* Set up a double fence in grazing paddocks and other outdoor
areas used for rearing.

Health monitoring when introducing livestock

When introducing livestock to your farm, check the hygiene situation at the supplying farm,and make a point of introducing healthy livestock. Even if the animals seem to be normal
and healthy when they enter your farm, you must not immediately mix the unmonitored new
animals with the rest of pigs in your farm. Until you monitor the health of the new livestock andconfirm them healthy and normal, you should temporarily introduce them in a separate pig
house or pigpen and prevent them from contacting with the other pigs directly.
Consult with your farm’ s managing veterinarian, or one from a Livestock Hygiene Service
Center, about the health monitoring period.
Monitor the new pigs’ condition for a certain period, andkeep a record of their health as well!
22

25

III: Ensuring Sanitation in Hygienic Control Areas
Next we’ll go to
the pig house.
First we needto disinfect ourhands.

It looks the sameas when entering
the hygienic
control area.

Use of hand disinfectant prior to entry into the pig
house –At the pig house entrance–

We should also wear
special gloves, right?

And when entering the pig
house from outside,
it’s important to change
into each rubber boots forevery pig house.

III: Ensuring Sanitation in Hygienic Control Areas

People2525 ~ 26

Use of hand disinfectant prior to entry into the pig house, Preparation and use of each clothes and shoes forevery pig house
Use of hand disinfectant prior to entry into the pig house

I wonder if I can keep out all pathogens, just by the anti-contamination measures we’ve
learnt about so far...
Those are OK
too.

Yeah, I’m doing that...it’sreally important, right?

And if your farm is in a
Minister Designated Area,
you’ll also have to wear
special clothes for use in the
pig house.

You’ll need to do the same whenletting out the pigs from thepig house, and cleaning out the
manure.

It’s difficult to keep out all pathogens.
So you have to accept there may be some pathogens in the hygienic control areas, and makedecisions and act accordingly.
It includes washing and disinfecting your hands before entering the pig houses.
Disinfectant is less effective when your hands are dirty. You can also wash your hands
and then wear special pig house-only gloves without using disinfectant, but makesure you wash the gloves thoroughly too.

Even if you’re taking proper measuresin the hygienic control areas, there
remains the risk of contamination of
the ground with pathogens from wild
animals and vehicles.

That makes
sense.

I’ll make sure everyonein the farm remembers
to do this!

To fully disinfect your hands, wash them first before using disinfectant, andAnd also remember to wash your hands
remove organic matter and other substances!
26

after leaving the pig house.

Preparation and use of special clothes and shoes for each pig house

Change into rubber boots for use only in the pig house.
And in Minister Designated Areas, you also have to change into special clothes.
However, you don’t need to change your clothes and shoes when you’re walking through the areas
between pig house, and during other times when there is no risk of pathogen contamination.
Just like when entering the hygienic control areas, use slatted wooden boards andother equipment to separate the new and used special clothes and shoes in thechanging area, and clearly mark the entrances routes.
You also have to prepare pig house only clothes (in Minister Designated Areas) andshoes for visitors who enter the pig house.

So, change your rubber bootswhen going from inside tooutside the pig house.

And separate the people working
inside and outside the pig house,making sure the work routes areclear and don’t overlap.
23

24

27

III: Ensuring Sanitation in Hygienic Control Areas
Soon it will bevaccination time for all
your pigs.

You should use at least
one needle for eachpigpen.

I don’t have manyneedles in stock.
Well...I guess I’ll just have to use thesame needle for more pigs...?

25

Oh ok, then I’ll
have to ordermore needles
right away...

Apart from needles, as for artificial
insemination equipment and othertools with traces of the pigs’
bodily fluids,

What’s that?

so I can use a newone for each pig!

If you bring in an object you
don’t need here and that you
used outside the pig house,
you’ll destroy all the effects
of disinfecting yourself andchanging your shoes...

And you must change
the needle or disinfectit after each use!

There is a higher risk oftransmitting infectious
diseases when you use thesame needle for several pigs,
because the needle comes into
direct contact with the pig,
and especially as it has tracesof the pig’s blood on it.

Darn it!

I use disposable
artificial inseminationequipment,

Regular cleaning and disinfection of tools andequipment –In the pig house–

There can still bepathogens in the hygienic
control area...

III: Ensuring Sanitation in Hygienic Control Areas

Objects
27

27 ~ 28

Regular cleaning and disinfection of tools and equipment, etc., Stopping contamination by pathogens outsideof the pig houses
Regular cleaning and disinfection of tools and equipment, etc.

You must regularly clean and disinfect needles
used in rearing management, artificial inseminationequipment and other tools with traces of the pigs’
bodily fluids.
Also, you should use at least one needle for eachpigpen, and replace or clean and disinfect theartificial insemination equipment andother tools with traces of the pigs’ bodily
fluids each time you use them on a pig.

▶ Boilingdisinfection
in a kettle◀ Sterilizer disinfection

Remember todisinfect thoroughly!

28
you should also regularly
clean and disinfect them, or
replace them.

It’s the hammer I used tomend the fence.
I’ve had it in mypocket since then.

It helps if you
also use enclosed
areas with no
exposure to
the outside whenmoving the pigs
between pig houses,
and use cages andlifts so they don’t
walk directly on the
ground.

I’ll be careful
about what I
bring into thepig house,
and when I
move the pigs
around.
Sigh

Stopping contamination by pathogens outside of the pig houses

So, I must not bring any unnecessary items into the pig house from the outside, evenobjects used in the hygienic control area.
That’s right.
These objects may still have pathogens on them, even if they’re from the hygienic control area.
That’s why you must not bring any unnecessary items into the pig house; but if you have to,
you must properly disinfect them first.
Also, in Minister Designated Areas, you should use disinfected cages and lifts to movethe pigs between pig houses.
And even the heavy machinery and wheelbarrows you bring into the pig house need
to be disinfected near its entrances.

Minister Designated Areas: Pathogen Invasion Measures
Measure: 1

Set up passageways between the pig
houses to prevent wild animals gettingin from the roof and walls when you are
moving the pigs around, or use washedand disinfected cages and lifts, etc.

You must not do the following: Allow the livestock
to directly walk on the ground and between
pig houses in the outside, when moving themaround; move the animals in cages, lifts and othersuch equipment that have not been cleaned anddisinfected first.
Pigs being moved in disinfected cages
and lifts ▶︎Measure: 2

When bringing heavy machinery,
wheelbarrows and other such equipment
into the pig house, first disinfect themnear its entrances.

◀ Passageway between pig houses
26III: Ensuring Sanitation in Hygienic Control Areas

29

Setting up nets and other devices to prevent the invasion ofwild animals, and inspections, repairs and initiatives for grazing
paddocks in Minister Designated Areas –Leaving the pig house–

III: Ensuring Sanitation in Hygienic Control Areas

Wild animals

It was torn
yesterday.

Whoa!

29

29 ~ 31

Setting up nets and other devices to prevent the invasion of wild animals, and inspections, repairs and initiatives
for grazing paddocks in Minister Designated Areas; Preventing the mixing of wild animal feces, etc. in feeding andwater supply equipment; Exterminating mice and vermin
Setting up nets and other devices to prevent the invasion of wild animals, and inspections, repairs andinitiatives for grazing paddocks in Minister Designated Areas

To prevent pathogens by wild birds from invading pig houses, set up bird nets with mesh no larger than
2 cm, or other devices with the same effect, and regularly check for and repair any tears in the net.
Set up bird nets in feeding areas in grazing paddocks located in Minister Designated Areas,and have facilities ready to quickly move the livestock to when needed.
I’m glad I fixed itright away.
There are birds and mice
droppings around the feeder
and waterer,

Yeah, wild birds can carrypathogens on them, so
you have to be careful.

Facilities that require measures to prevent the invasion ofwild animals• Pig house• Feeding area
• Feed storeroom
30• Compost shed
• Pig carcass storeroom

Preventing the mixing of wild animal feces, etc., in feeding and water supply equipment

If wild animal feces, etc., becomes mixed in the feed and water supply, it may lead to an
infectious disease outbreak. So it’s important to take measures, like those in the following
boxes, for both the feed and water supply.

Looks like it’sok...

Mice are a nuisance!
They get in through holes in
the roof and walls,

and I cannot keep up
with repairing them all.

27

Feed

To prevent mice, wild birds andother animals from coming
into contact with the feed, use
containers with lids and tanks
to store the feed in storerooms
and feeding equipment in pig
houses, and regularly clean thefeed tanks.

and they’re contaminatedwith pathogens.

But if you don’t repair
the holes straight away,
the mice will get in!

And there’s also
flies that gather
around the pigs’
feces.
31

I’m using rodenticideand sticky sheets totrap them.

I’ll have to use
pesticide for that
as well...

Drinking water supply

When using water from wells andother sources than tap water, put
lids on tanks in the water storage
facility and take other measures
to prevent foreign objects frommixing into the water. Also,
regularly clean water cups andother water supply equipment.

Exterminating mice and vermin

Mice and flies can carry pathogens from wild boar feces on theirmouth and body, and bring those pathogens into pig houses.
To lessen the risk of pathogen invasion, you need to regularly sprinkle
rodenticide and pesticide, and keep using sticky sheets and other devices
to trap mice and other vermin and reduce their numbers.
Mice can also enter pig house through tiny holes, so you must
immediately repair any tears in the roof and walls of pig house.

▲ Regularly clean watercups and nipple-typewater feeders▲ Repair the roof and walls,etc.
28III: Ensuring Sanitation in Hygienic Control Areas

32

Oh-oh
A mouseOrganizing and disinfecting hygienic control areas–In a corner of the hygienic control area–

You shouldn’t have any
places in the hygienic control
areas where mice and othersmall animals can hide.

Just weeding isenough to get rid of
the hiding places.

And I should
dispose junk andput in order!

III: Ensuring Sanitation in Hygienic Control Areas

Rearing environment
32

32 ~ 33

Organizing and disinfecting hygienic control areas, Cleaning and disinfecting pig houses and other facilities
Organizing and disinfecting hygienic control areas

Mice and other small animals that invade and move around in hygienic control areas may spreadpathogens there. So it’s important to prevent mice and other wild animals from hiding
and pathogens surviving in these areas. First, get rid of unnecessary materials and otheritems, then remove weeds, and organize supplies and equipment. You must also regularly
disinfect the hygienic control areas.
Weeding and organizing not only gets rid of places mice and othersmall animals can hide as they wait to invade the area, it also
makes disinfection more effective.

33

Splat!

Cleaning and disinfecting pig houses and other facilities

Are there any rules and recommendations about cleaning the pig houses and otherfacilities in the Standards of Rearing Hygiene Management?

I disinfect the area, but
those places are hard toreach...

According to the Manual stipulated in Section 3 of the Standards, pig houses and other facilities in
the hygienic control areas need to be regularly cleaned and disinfected.
The steps for doing this are outlined in the Manual, so that anyone can achieve themaximum benefits of disinfecting by following those steps.

I don't know what kinds ofpathogens hide outside thepig house, even in the hygienic
control area...

Cleaning is really important. Especially cleaning up spilt feed prevents wild animals
from invading the area.

So you should thoroughly
disinfect the entire area.
Following the Rearing
Hygiene Management
Manual.

Everyone, let’s completely
clean and disinfect inside andoutside the pig house!

Pathogens can belurking anywhere...

Let’s tackle
them together.

Cleaned and disinfected pigpen

Pigpen coated with slaked lime

Slaked lime
coating*It is equivalent to disinfect that the proper fermentation in sawdust pigpens after all-out by the sufficient bed
fermentation.
29

30

III: Ensuring Sanitation in Hygienic Control Areas

34

Livestock

III: Ensuring Sanitation in Hygienic Control Areas[Extra]All-In-All-Out (AI / AO) Group Production System

34 Daily health monitoring

Daily health monitoring

I understand the importance of daily health monitoring, but what exactly should I be
monitoring?

Is there anything I can do during continuous breeding, when I cannot fully clean,disinfect and dry the pig houses and pigpens?

First, check if there is anything wrong with the livestock. Health monitoring means checking if
there is anything unusual about the health of all the pigs. You need to record data such as the
pig lots in each chamber on weaning day, and the location and number of unwell pigs and their
symptoms.
If any pigs are showing unusual behavior and/or symptoms, depending on theseverity, in some cases you will need to contact your managing veterinarian anddiscuss treatment options, and also inform Livestock Hygiene Service Center.

Daily health monitoring check items• Weaning date for each pigpen• Location and number of unwell pigs, and their
symptoms• Number and condition of any deceased pigs
• Birth record (sow cards in farrowing pens)

Daily health monitoring check items summary card example

Date

8/11

No. pigs ofLitterFemale 6
Male 5

Farm Name: Mamoru’s Farm
No. of
Dead

Vaccines,
Treatments

Cause

Feed

X vaccine

↓

8/12
8/13

Female 5
Male 51

Birth History

WeeklyXX injection
for 2 pigs

Coughing
in 2 pigs

8/11
Weaning

Birth 1Birth 2Introduction Date: Year Month Day

Birth 3Birth 4Birth 5Birth 6

2/10

3/7

4/5

Cross-breeding, delivery,
weaning frequency

Weekly2 week intervals

3 week intervals

4 week intervals

Age difference (days) of piglets ineach group

1–2 days(minimum)Around a week(minimum)Around2 weeks(minimum)Around 3 weeks(minimum)Group number

20~21

10

• Ensures the head count per lot, even at small-size farms• Makes AI / AO easy.
• Easy to handle an infectious disease outbreak• Improves the production performance by controlling
infectious diseases• Make management practice routine, helping workers
taking a day off.
• Easy to prepare group management records*NNFEJBUFMZBGUFSCJSUI

Date of Birth: Year Month Day

Insemination Date

Reference↓

Pneumonia■ Sow card (Format example)

Sow Number

Treatment
history

StarterGroup Production System (Example)

Advantages■ Growing-finishing Pigs Management Table (Format example)

Pig house Number: 1-1

During that time, I recommend using the All-In-All-Out (AIAO) Group Production
System.
Talk to your managing veterinarian or one from the Livestock Hygiene Service Center,and find the proper system for your farm.

4VDLMJOH

7

5

Disadvantages• Work is concentrated in a
specific period, which increases
the workload and may make it
difficult to secure supplies• In some systems, it’s difficult to
do recurrent insemination insows• In some systems, there may beirregular shipment numbers

XFFLTCFGPSFEFMJWFSZ'SPNBGUFSJOTFNJOBUJPOUPXFFLTCFGPSFEFMJWFSZ

8FBOJOH'SPNBGUFSXFBOJOHUPBCPVUXFFLTPME

Expected Delivery Date
Delivery Date
Total Piglets

Normal Piglets…

Stillbirth (White/Black)
4IJQNFOU

31+VTUCFGPSFTIJQNFOU'SPNBCPVUXFFLTPMEUP
TIJQNFOU
32

IV: Preventing the Dissipation of Pathogens From Hygienic Control Areas
Thanksto you!

35

Use of hand disinfectant after leaving hygienic
control areas –Reflecting on the day–

IV: Preventing the Dissipation of Pathogens From Hygienic Control Areas

35

Now I have an
idea of what todo.

PeopleUse of hand disinfectant, etc.,

35 after leaving hygienic control areas

Use of hand disinfectant, etc., after leaving hygienic control areas• Don’t bring in any pathogens• Don’t spread pathogens inside the area

• Don’t take out pathogens from the area

It’s important to clean and disinfect yourhands near the exit of hygienic control
areas, so that you don’t takeout any pathogens.

Important things to do after leaving hygienic control areas
Set up adisinfection area
near the exit ofhygienic control
areas

It’s important toprevent bringing inand spreading any
pathogens.

I have to think aboutthat as well...
because I don’t
want to trouble theneighboring farms.

And remember
the last one...
It’s to prevent taking
out any pathogens!

Change your clothes
and shoes whenentering the pig
houses...
and be sure to clean
and disinfect yourhands wheneverthey become dirty.

33

You told me when
we entered, so I havethe alcohol-based
disinfectant ready.

Thanks for today!
I’ll drive you back.

Make sure people who
leave the area disinfects
their hands
at thedisinfection
area

Please keep us safe fromdreadful infectious
diseases!

Should I have a separate entrances for the hygienic control areas?
You don’t need to have separate entrances for hygienic control areas, and you can use thesame sanitation area for both.
When you put on the prepared disposal gloves at the entrance, you may take them off whileinside the hygienic control area; and as long as your hands aren't dirty, you can take off the
gloves at the exit unless touch the outside of them.
You have to disinfect the used gloves before damping, otherwise put disposal gloves
into a sealed trash bag.
Remember to also wash your long rubber boots when exiting, and change into yourother shoes.
▶︎ Be sure
to washthe solesof boots
completely.

◀︎ Thoroughly
wash away
any dirt on
the boots.

Wash them
thoroughly!

We’ll use it once we’ve left
the pig house and washedour hands.

34

IV: Preventing the Dissipation of Pathogens From Hygienic Control Areas
When a vehicle is leaving

the hygienic control area,

36

Disinfection of vehicles leaving hygienic control areas–At the vehicle entrances, on the way home–

IV: Preventing the Dissipation of Pathogens From Hygienic Control Areas

Objects

So I can use the same area
as the vehicle entrances,
right?
36

and going outside, you must
disinfect it again.

I have a powered
sprayer at my farm,
so it’s ok.

I don’t think I can set
up a gate...

That’s ok, as long as you
have a powered sprayer
and an area to disinfectthe vehicles.

Another option is to
set up an entrances
gate.

Disinfection of vehicles leaving hygienic control areas

Disinfection of objects taken out of hygienic control areas▲︎ Vehicle disinfection using a
powered sprayer at the exit

▲ Vehicle disinfection pit

Make sure you disinfect all objects taken out of hygienic control areas.

You have to be carefulwhen taking them outside.
Especially those with feces
should be thoroughly washedbefore disinfection.
Otherwise you won’t get
the maximum effect of thedisinfectant.

Disinfection of vehicles leaving hygienic control areas, Disinfection of objects taken out of hygienic controlareas

To maintain the health of livestock and control and preventthe spread of infectious diseases, it’s important to not bringany pathogens into or out from your farm.
So you should disinfect vehicles when they enter and exit thefarm.
You can use a powered sprayer, vehicle disinfection gate,vehicle disinfection tank, slaked lime belt (generally, you needa belt width that is double the length of vehicles enteringand exiting or of a similar sufficient size, and a spreading of
enough slaked lime for disinfection.), or any other disinfectant
and method suited to the farm’s topography.
Just make sure all vehicles are disinfected.

37

It’s the same for otherobjects used inside thearea.

36 ~ 37

What do these objects include?
Don’t take out any pathogens
from the pig house, and also fromthe farm!

Any item used in hygienic control areas that have or may have adhered to livestock feces.
It also includes construction tools used in the area, and all other objects that aren’t directly
used in livestock rearing.
When you have to take items out, you should disinfect appropriately, or put
disposable items in a closed container.

So, we absolutely must not bring any
unnecessary items into the hygienic
control areas.
Otherwise you won’t get
the maximum effect of thedisinfectant.
35

36

IV: Preventing the Dissipation of Pathogens From Hygienic Control Areas
We didn’t get to see
the shipment today.

38

Health monitoring during transport and livestock
shipment –On the way back from the farm, at a cafe–

IV: Preventing the Dissipation of Pathogens From Hygienic Control Areas

LivestockWell, I check the pigs’ weight
to make sure they’re ready forshipment, so I monitor themrough...

Duringshipment?

38

Do you monitor thepigs’ health when it’s
shipment time?
Monitoring the pigs’
health is not just a daily
task.

Even if there aren’t any
specified condition, themortality among the pigs
may rapidly rise.

That’s right.
Pathogens can also spread fromcarcasses and feces, so you should
cover them with a blue tarp toprevent any bodily fluids fromseeping out.

Suppose one or some ofthe pigs show specified
condition...

37

39

then you must not
ship or move them
anywhere.

Confirm the health conditions of the animals before shipping or movement

Early notification and suspension of shipment and movement in cases when specified conditions are observed

Contact your Livestock Hygiene Service Center immediately if your pigs
show any of these symptoms!

You’re right. I have to checkthe pigs carefully during
shipment as well...

And if more pigs start showing
the same symptoms, youmust immediately contact
your managing veterinarian orLivestock Hygiene Service Centerand follow their guidance.

I’ll remember
that, too.

Health monitoring during movement and livestock shipment, Early notification of confirmed specified
condition and suspension of shipment / movement
Suspension of shipment/movement if any other unusual symptoms are confirmed

You should also carefully check the pigs’ health condition before shipment, to make sure there are
no unusual symptoms.
It’s important to do this, because pathogens can spread to outside the farm if the moved pigs haveany unusual symptoms.
Also, use a blue tarp or other covering on the carcasses and feces of livestock that are
being moved out of the farm, as this will prevent the seepage of bodily fluids.
And naturally, you must suspend shipment and move if one or some of the pigs show
specified condition.

But I don’t really pay
attention to theircondition...if it’s good ornot.

You also need to checkit during shipment.

38 ~ 40

It’s so that we don’ttake out or spread any
pathogens from the farm.

I’m going to do my best
to prevent the spread of
infectious diseases,

and rear my pigs in a way thatminimizes their exposure topathogens!

Notification, and Suspension of Shipment / Movement!

Not

ify!

* Includes carcasses, livestock produce, feces, and objects used in the hygienic control areas, etc.

C l a s s i ca l S w i n e Fe ve r(CSF) [Source: Gifu
Prefecture]

African Swine Fever (ASF)[Source: National Instituteof Animal Health (NIAH)]

▲ CSF

▲ ASF

Fever, loss of appetite,lethargy, crouching,constipation followedby diarrhea, breathing
disorders, etc.

40

Widely varying symptoms,
with sudden deathin severely acutecases and fever inacute cases.

Foot-and-Mouth Disease(FMD) [Source: Miyazaki
Prefecture]
Starts with fever and loss ofappetite, followed byfoaming drool, andblisters around themouth and on the▲ FMD
hoofs and nipples.

Suspension of shipping and movement in cases when non-specified conditions are observed

Is it ok to ship or transport the pigs if there are no specified condition?
Even if there are no specified condition, when there are more pigs with unusual symptoms that may be CSF,
ASF, FMD or other infectious diseases, or if the mortality rises, have the pigs examined by your managing
veterinarian or seek guidance from the Livestock Hygiene Service Center You should not move thepigs from the farm, at least until you can confirm they do not have any monitored infectious diseases.
You have to be very careful, because transporting any pigs with unusual symptoms may lead to an
infectious disease epidemic.
38

IV: Preventing the Dissipation of Pathogens From Hygienic Control Areas

IV: Preventing the Dissipation of Pathogens From Hygienic Control Areas

Disinfectants

Know the difference in effectiveness of various disinfectants, and use the proper concentration!

If using different disinfectants in the same area, such as when disinfecting pigpens, basically you
should wash and dry the area first before use.
Many disinfectants are pH sensitive, so sometimes a mixture of various disinfectants may not be
as effective as expected.
(Ex. 1) Less effective due to acidity: Invert soap, aldehyde-based, etc.
(Ex. 2) Less effective due to alkalinity: Chlorine solutions, iodine solutions, peracetic acid, orthodichlorobenzene (ODCB) agents, etc.
Be careful when mixing chlorine-based disinfectant with iodine solutions, peracetic acid andother such disinfectants, as chlorine gas may be emitted during mixing.

Note!

Enveloped
viruses△×

OrthoIodine
dichlorobenzene
solutions(ODCB) agents

〇

〇

△

〇

×

Chlorine
Peracetic
Glutaraldehyde
solutions
acid

△

×

〇

〇

〇

〇

〇

〇

△

△

〇

△
〇

Alcohol
types

Slaked lime
Lime emulsion

×

×

〇

△

〇

〇

×

△
〇

×

〇

×

×

×

×

×

Hands

〇

×

〇

△

×

×

〇

〇

×

×

(Corrosive)

△

〇

×

(Vehicle interior)

△

△

〇

Vehicle△Within the site

Pig houses / Facilities
and equipment / Tools
and materials

〇
×

〇

〇

Drinking water〇×

Livestock〇×

Bacteria

Spore-forming bacteria
Enveloped viruses

Non-enveloped viruses△
×△(Corrosive) (Corrosive)

〇
×

〇

△

×

CSF Virus, ASF Virus, PED Virus, etc.
FMD Virus, Circovirus, etc.

〇×

(Physical
containment)

×

×

〇

〇

×

〇

△
(Corrosive) (Tools andmaterials)
××〇(Tire)〇〇

××(Beforeinjections)×〇*Some disinfectants may have awithdrawal period depending on thedisinfectant type and application, so
consult with the Livestock Hygiene
Service Center or your managing
veterinarian when using disinfectants.

How to prepare disinfectant solutions%JTJOGFDUBOU%JTJOGFDUBOU

3VCCFSHMPWFT
5BOL.JYJOHSPE

Refer to the table, check the dilution ratio andwater amount of the disinfectant solution you wantto prepare, and then mix together the disinfectant.
Disinfectant solution
undiluted amount(ml)

Disinfectant solution
ratio (times)%JTJOGFDUJPOUBOL#VDLFU〇△

Clostridium genus, etc.

1PXFSFETQSBZFS〇△

E. coli, Salmonella genus, etc.

Disinfection: What to prepare.FBTVSJOHDVQT
6TFTFQBSBUFDVQTGPSEJTJOGFDUBOUTPMVUJPOTBOE
NJYJOHBNPVOUT△〇〇

CoccidiumUse liquid-based slaked lime.

Mixing slaked lime with liquid activates its disinfectant effect.
When using powdered slaked lime in a step-in disinfection tank, first wet the rubber boots before
stepping in the tank.
When sprinkling slaked lime outdoors to disinfect around pig houses and other areas, it will takesome time to be effective.
Resprinkle the slaked lime regularly to maintain the disinfection effect.
* Mixing slaked lime with liquid makes it alkaline, so when passing through a step-in disinfection
tank and walking on a slaked lime sprinkled surface, use invert soap or other substances that
won’t be affected by the alkalinity.
39

×

Step-in disinfectiontank: Ok to use× : Do not use:M ay not be suitable; check conditions
and disinfectant type before use

Wash first, then use different disinfectants

Non-enveloped
viruses〇For△
Disinfection

Note!

Spore-forming
bacteria: Effective: Weak effect: No effect• Select the proper disinfectant that works well on particular pathogens• Check the properties of each disinfectant, and make sure you’re using it on the proper
object.
• Use the proper dosage and administration for maximum effectiveness.
• Some disinfectants may not be as effective if feces and other organic substances remainon the objects.
So, disinfect after washing with water to remove any dirt, etc., if possible.

〇

Bacteria〇
Pathogen △types ×Disinfectants: Key points

Invertsoap

Disinfectant types

2

Water (L)

10

100

500

100

20

100

1000

5000

1000

2

10

100

500

500

2000

4
1

20
5

200
50

1000
250
40

Published July �,����

Standards of Rearing Hygiene Management
Guidebook Editorial Committee
Editors

Animal Health Division, Food Safety and Consumer
Aﬀairs Bureau, Ministry of Agriculture, Forestry and
Fisheries (MAFF)
CSF/ASF Countermeasures Council, JA Group
Editorial Supervision

The Japanese Association of Swine Veterinarians (JASV)Japan Pork Producers Association (JPPA)