High standards of pig health and welfare throughout production help to protect food safety and public health at the abattoir. Maintaining these standards, along with traceability, help to build trust in pig meat products with the consumer.
Public health and food safety within the pig sector is of high importance. The current approach to maintaining public health is mainly through a risk management approach. Risk reduction strategies for the control of zoonoses (animal diseases that can be transmitted to humans) are applied throughout the pig meat production chain.
The Pig Health and Welfare Council Surveillance Subgroup Exotic and Emerging Diseases Roundtable in April 2014 developed a series of recommendations to strengthen the UK pig industry’s defences against the introduction of new and notifiable diseases and to improve preparedness to identify quickly, contain and eliminate new disease agents.