Characterized by high fever and exhaustion, the disease is transmitted from infected pigs via numerous carrier agents, including vehicles in which pigs are conveyed from place to place, dealers who journey from farm to farm, and farm attendants. The virus may be present in garbage used for swine feed but is destroyed by cooking. Four days to three weeks after exposure, the disease begins with fever. Death may occur within a few days or the illness may become chronic, the animal being a possible source of infection to other pigs.
Swine fever occurs in Europe, North America, and Africa.
In countries in which control has been established, the disease must be reported, infected animals are compulsorily slaughtered, and the premises of sick animals are quarantined. Control is mainly by vaccination.