Humans spread ASF in Europe Tuesday, February 9, 2016 Humans are responsible for the spread of African Swine Fever in eastern Europe. That is the conclusion of scientists Klaus Depner and Sandra Blome at Germany's Friedrich-Loeffler-Institut.High levels of the virus causing ASF are found in the blood of infected animals, much less in saliva and feces, so living animals are not that contagious. Furthermore, sick animals with fevers don't travel; they stay put and die a few days after infection. Carcasses of infected wild boars do remain a source of infection for some time. The scientists speculate that, when many pigs were going to die, they were sent to slaughter and infected meat made it to markets, homes and suitcases. The virus spread along main roads.Farms that became infected were found to have insufficient biosecurity measures in place. Attempts to eradicate wild boars, thought to be a source of the disease, simply scared sick animals away, so that they died in other locations. Good hygiene and biosecurity are the answer, the scientists say. BP Venting on the weather Sizzle hasn't left the price of bacon
Canadian Swine Researchers Face November 13 Deadline for Up to $150,000 in Research Funding Thursday, November 5, 2026 Swine Innovation Porc is seeking research proposals focused on animal health, biosecurity, production efficiency, sustainability and pork quality, with funding available for projects addressing key challenges facing Canada’s pork industry. Canadian swine researchers have until November 13... Read this article online
Canadian Pork Research Enters New Phase with More Flexible Funding for Industry Priorities Thursday, November 5, 2026 Canada’s pork industry is strengthening its approach to research and innovation through a funding model designed to address both long-term industry priorities and emerging challenges facing producers. Swine Innovation Porc (SIP), the national organization coordinating research for... Read this article online
Exploring grape pomace’s potential as pork sausage preservative Thursday, November 5, 2026 Scientists at Iowa State University are studying grape pomace as an alternative preservative for pork breakfast sausage. The U.S. sausage market exceeds $7.5 billion. Processed meats often use synthetic ingredients to maintain overall quality, stability and safety. However, consumer... Read this article online
Pork producers applaud long-awaited EPA data decision Thursday, November 5, 2026 For more than 20 years, hog and other livestock farmers have lived with uncertainty over what new federal permitting or reporting requirements could result from an emissions study conducted nearly two decades ago. In a regulatory win for pork producers and other farmers, the Environmental... Read this article online
Ag in the House: Oct. 26 – 30 Thursday, November 5, 2026 On Oct. 26, Agriculture Minister Heath MacDonald fielded a question from a fellow Liberal MP about how the federal government is supporting food security across Canada. Chi Nguyen, the Ontario MP for Spadina—Harbourfront, asked the minister to share how the government is going to invest... Read this article online