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Classic Swine Fever
The classical swine fever is an infectious disease, which is highly contagious and is specific to a class of animals, namely Suidae. The characteristics of this infectious disease are hemorrhagic lesions, cardiovascular disorders, respiratory or digestive disorders. In all cases, the disease evolves to its acute form, with particularly high morbidity and mortality rates.
A small virus, between 40-60nm, is part of the Flaviridae family, the genus Pestivirus, and acts on the vascular walls, causing the swelling of the endothelial cells and the fragility of the vascular wall.
The classical swine fever virus is relatively sensitive in the excretion of infected pigs, being present in the pig carcasses and in some pork products, this obviously endangering human health. The classical swine fever virus is dangerous and because it survives very well in the cold, it can withstand months of meat preparations or semi-preparations, even if they are ripe and smoked.
The virus present in the blood is inactivated after 30 minutes at 60 degrees Celsius, but it can survive in the pigs’ feces between 2 and 6 weeks, depending on the temperature. The rapid way of inactivating this virus is under the action of detergents, lipid solvents and common disinfectants, partially resisting moderate temperatures and being considered stable at acidic pH. Therefore, this virus is sensitive to compounds such as ether, is inactivated by sodium hydroxide, formalin, sodium carbonate, etc.
The ways in which the classical swine fever can be transmitted are numerous:
Therefore, this virus can be transmitted mainly by the oral route, by direct contact and indirect contact with infected pigs or by the consumption of food contaminated with viruses; here it should be added that after establishing the viral nature of classical swine fever the disease has persisted on all continents, becoming and remains until now one of the most dangerous diseases affecting the swine species.
Because swine fever is a dangerous virus, it is important to know how to eliminate infected food debris, infected carcasses or frozen or fresh pork preparations or semi-preparations. Thus, the use of an incinerator is a fast and efficient method of removing these infected materials, as it is a method that does not pose problems, can be used at the place where the epidemic is discovered.
An incinerator is an efficient equipment, which is easy to install and use, but also to maintain, making it the ideal way to stop possible epidemics before they spread to a larger scale and become dangerous to human health. The incinerators marketed by Flextim are the type of equipment necessary for an operation to eliminate the infected animal waste in time, being in accordance with the European legislation.
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