The danger of classical swine fever for humans


There are a number of animal diseases transmitted to humans, but whether swine fever is dangerous for humans, let's look at this article. It's about the classic form. The causative agent of this infectious pathology is a virus, which is characterized by the ability to accumulate inside the vessels, bone marrow, lymph nodes, causing hemorrhages, inflammation, necrosis of tissues and organs. Pigs that become sick with plague die quickly. Knowledge and proper prevention will help reduce the risks to people.

The causative agent of classical plague

Viral microorganisms that contain RNA (ribonucleic acid) provoke the development of this disease. Pathogens are of three varieties, one of which is the basis for the vaccine.

The virus is characterized by increased resistance to adverse external influences. He is not afraid of changes in temperature, does not dry out, does not rot, does not crystallize in the cold. Under favorable environmental conditions, in a state of deep freezing, the pathogen of pigs disease can maintain its activity for up to seven years.

For humans, it does not pose any danger, since the human body is not susceptible to infection. On the other hand, a person after contact with an infected object often becomes a carrier of the disease.

In addition to chemical means of struggle, the most reliable and proven way to destroy the causative agent of the disease is heat treatment of the product with temperatures above 70 degrees for a long time.

Thus, well-cooked, roasted, stewed pork can be safely eaten even if it is infected with the virus of classical plague.

Ways of spreading the disease

Classical and African swine fever can be transmitted in various ways. From a sick individual to a healthy animal, the virus can pass through airborne droplets, through feces, urine, saliva, and blood. The most vulnerable places for the penetration of the causative agent of the disease in pigs are the mucous membranes of the eyes, nose, skin damage, respiratory system. The most important source of infection is food without sufficient heat treatment and infected water.

Additional sources of infection can be meat, lard, offal from slaughtered infected pigs. Transporting infected animal transport contributes to the development of the disease in pigs.

Contact with rodents, poultry, domestic animals, wild boars is a particular threat of infection of domestic piglets. In addition, the risk of infection of pigs is often borne by a person as a carrier of the pathogen.

In turn, people become carriers of the infection for exactly the same reasons that cause classical plague in pigs. Weakened by the virus, the human body is more susceptible to various infectious diseases.

How to recognize the infection by external manifestations

High-quality diagnostics is essential for the early detection of the disease. Due to the fact that there are different forms of the disease, their external signs may differ. On the other hand, the symptoms of classical plague and African swine fever (ASF) have common features.

Among them are such manifestations:

  • high body temperature of animals;
  • point hemorrhages under the skin throughout the body, yellowish pustules in the ears, abdomen, thighs;
  • apathy, loss of appetite, nausea, vomiting, weight loss;
  • digestive disorders, constipation, diarrhea;
  • purulent discharge from the eyes, nose;
  • cough;
  • paralysis of the hind limbs, loss of orientation in space.

Complications of the disease pose an increased risk for pigs. More information about this is provided in the article "On classical swine fever".

Early detection of pig disease provides all possibilities for people to prevent undesirable consequences of an economic and medical nature. Compliance with sanitary, preventive rules, exercise of caution will minimize all possible risks to human health.

Effective infection prevention

Treatment of classical and African plague is not carried out. All farmers' efforts are focused on the bloodless destruction of animals, the introduction of quarantine, the destruction of used infected feed, waste products.

To prevent infection by this variety of the disease, effective vaccination, timely disinfection and disinsection of the pig farm premises will be effective methods. It is important to limit the movement of pigs in open areas, to protect places of constant keeping of pigs from access of rodents, poultry, domestic and wild animals. New pigs in the general herd should be introduced only after a month of quarantine. In addition, before this young must necessarily be vaccinated. Feed and water must be disinfected in various ways. These measures will reduce the likelihood of infection of the population.

In the event of a disease outbreak, the meat in the epicenter is destroyed. This is done to stop the spread of the infection. The plague of pigs is not dangerous for humans, but when a pig farmer eats infected meat, he can infect healthy livestock when in contact with him.

The use of pork by ordinary people who are not associated with pigs does not lead to an increase in the epidemic. In addition, the person himself can not become infected.

Damage to man from the classic form of the plague

Infection causes significant harm to a person who today is expressed in economic losses. Because of the plague, many pig farms, entire branches of the pig industry, and even countries that are aggravated with the food problem, are suffering. The prices of pork products in the areas of the epidemic are growing rapidly.

Despite the fact that the classical type of the disease is not dangerous for humans, it is necessary to eat the meat of pigs carefully, subjecting it to a thorough heat treatment. In addition, the swine plague virus is highly variable and constantly mutates.

Scientists from different countries are discovering all new genetic forms of infection. It is possible that after some time the causative agent of animal pathology will be able to infect humans. This contributes to the poor environmental situation in the world. Already known cases of antibody production against classical swine fever by the human body.

Given all the risks associated with this disease, maximum caution should be exercised in relation to their health. In areas of epidemiological risk, it is better to abandon the use of bacon and smoked pork.

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