The diagnosis and prevention of swine fever

The swine fever, also known as "salty gut," is an acute, feverish, and contagious disease of pigs caused by a swine fever virus that belongs to the family of virulent viruses of the family Flaviviridae. The acute case presented with the symptoms of sepsis; an autopsy showed bleeding, necrosis, and infarction of internal organs. Chronic cases are mainly fibrinous necrotic enteritis. Paratyphoid and Pasteurellosis secondary infections are common.
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Due to the implementation of the “prevention-oriented” policy, China's swine fever has basically been controlled. However, swine fever is still a relatively serious disease. Based on the continuous summary of prevention and control experience, it should continue to do a good job of prevention and reduce the risk of swine fever. Loss caused.

Diagnostic points

1. Disease characteristics In nature, it is only the infection of pigs and wild boars. Pigs of any age, species, and sex can be affected; this disease can occur in any season.

In regions where injections are not scheduled to occur on a regular basis, they can cause widespread epidemics in the short term. Both morbidity and death are high. In areas with frequent occurrence or in areas where the injection density is not high, sporadic distribution may occur.

Sick pigs are the main source of infection. The main route of infection is the digestive tract. It can also be infected through the respiratory tract, conjunctiva and skin wounds. Pigs are sold, transported, improperly handled by the corpse, lax inspection of internal products, ineffective implementation of veterinary hygiene measures, and humans, animals and insects can all become indirect vectors to promote the occurrence and prevalence of this disease. The infection of the piglets through placenta infection has become a very difficult problem in control.

2. The clinical symptoms of swine fever and the occurrence of sepsis of erysipelas, pig lung disease and piglet paratyphoid are very similar in symptoms, more accurate, should pay attention to the difference diagnosis. The clinical features of swine fever are as follows: body temperature rises to 40.5 to 42C, heat retention; purulent conjunctivitis; constipation at the beginning of the disease, and diarrhea; appearing in the pig's ear, abdomen, etc. Red spots or red spots of different sizes, finger pressure does not fade; boar inflammation of the foreskin, squeezed by hand, there is a foul turbid liquid injection, acute cases, and more in about 1 week of death. The mortality rate can reach 60?~80?; piglets have neurological symptoms.

Chronic pig disease, when body temperature is high or low, appetite is good or bad, constipation and diarrhea occur alternately, the sick pig is obviously wasted, hair irritability, and unstable walking. The general course of illness can be up to 20 days or more, and the majority of deaths occur.

3. Changes in pathological examination of acute swine fever mainly showed sepsis changes, there are diagnostic values ​​for changes: the skin or subcutaneous bleeding points; fossa, neck, groin, visceral lymph nodes, dark red, peripheral bleeding; kidney Colorless, not swollen, with small amounts of bleeding; spleen edge infarction; throat mucosa, epiglottis cartilage, bladder mucosa, epicardial, lung and intestinal serosa, mucosal bleeding. The change in the characteristics of chronic disease pigs is the formation of button-shaped ulcers on the mucosa of the cecum, colon, and ileocecal orifices.

4. Methods commonly used in laboratory tests include: hematological examinations, immunosuppressive tests for attenuated virucidal piglets, biological tests (non-immune pigs), and fluorescent antibody tests.

In recent years. There are few cases of acute swine fever, and there are often cases of atypical swine fever (mild) diseased pigs. They are characterized by mild disease, slow heat, localized disease, and atypical manifestations of sporadic distribution. This requires laboratory testing. Reliable diagnosis and identification can be made.

Control methods

1. Do a good job of prevention at the usual time The prevention of injections of swine fever is a key measure to prevent the occurrence of swine fever. Each year, regular injections and regular supplemental needles are combined to sterilize attenuated freeze-dried vaccines with piglets, and the diluted pigs are all intramuscularly injected with 1 ml. 4 days after the injection can produce immunity, immunity period of up to 1 year. Select the appropriate immunization program for this field.

2. The practice of self-cultivation and self-cultivation, if it is necessary to purchase pig breeds from other places, must be kept after half a month of isolation and vaccination before they can be fed in mixed groups.

3. Strengthen market management and transport quarantine to prevent sick pigs from selling and acquiring, transporting, and spreading diseases in the bazaar. Pigs trading market, pig warehouses, slaughterhouses and other places where pigs are concentrated shall in particular strengthen veterinary hygiene management and quarantine measures.

4. Improve feeding tubes, improve feeding and management, and do a good job in veterinary hygiene and disinfection of housing, environment, and management tools.

5. Emergency measures at the time of swine fever There are currently no effective drugs for swine fever. Early diagnosis and timely adoption of measures are important for controlling and eradicating swine fever and reducing economic losses.

(1) Ill pigs and suspicious pigs are isolated and reared immediately. Especially expensive breeding pigs, which are prepared with anti-pig serum serum, can be used for treatment.

(2) Immediately inoculate pigs on the affected pig farm and nearby pigs that are not affected by porcine plague rabbit attenuated vaccines, which can effectively prevent new pigs from appearing, shorten the epidemic process, and reduce the public’s losses.

(3) The diseased pig houses, sports grounds, and feeding and management tools shall be disinfected with 2% hot alkali water or 30% gray grass water. Feces, urine, and bedding, etc., are used as fertilizer after accumulation and fermentation.

(4) The dead pigs are buried or destroyed, and the pigs are severely slaughtered; the meat of severely slaughtered pigs may be negotiated with the relevant personnel in accordance with local conditions, and the disease cannot be transmitted due to eating the diseased pork.

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