Documentations

Localised heat treatment of carcasses and cuts

The aim was to test additional physical treatments to reduce the bacterial load on the surface of carcasses and marketed cuts in order to process non-conformance and high-risk batches effectively.…

Authorised equipment to be used for pig identification

Breeders must in future identify their pigs using equipment authorised by the Ministry of Agriculture, the list of which was published at the end of 2006. If breeders have not…

Heavy pigs, lightweight pigs : sector characteristics and perspectives

Pig farmers will only reorient their production toward heavy or lightweight pigs if they can achieve greater capital gains than with more standard pig production. The pig farmer will only…

French pig farming results for 2007

In 2007, feed prices rose on average by 23%, while pig selling prices fell by 8%. Hence the margins on feed and herd replenishmentcosts were strongly reduced, by 31% in…

Reducing energy consumption in farm buildings

A review was conducted on energy use in farming as part of the Ademe study ‘Rational use of energy in greenhousesand livestock buildings: the technical and economic situation and current…

Frequent clearing of pig farm effluent using fresh effluent-based methods

This review presents methods that allow pig effluent to be cleared five to eight times a day from farm buildings.The mechanical systems use a scraper to collect and clear waste.…

Sanitisation of pig farm effluents

This literature study is an opportunity to review our knowledge on the presence of pathogenic germs in pig farm effluent and the risk of contamination of persons and animals, and…

The pork industry : trends in the technological and health quality of pork over the last 10 years

Over the last 10 tears, the pork industry has led a sector-wide drive to produce leaner meat (thinner fats and thicker lean) in order to meet Consumer and Meat-curer needs.…

News methods for pig carcass grading

Pig carcass grading is governed by EC regulations. At half-year 2006, the EC regulations replaced the lean meat content system by meat-cut muscle content as part of the drive towards…

Dangers chimiques et physiques : prise en compte dans le système HACCP et les bonnes pratiques d’hygiène

L’objectif de cette étude est de réaliser pour la filière une analyse exhaustive des risques associés à la présence de résidus d’origine chimique ou physique. Ceci devrait permettre de fournir…

Appréciation Quantitative du Risque de listériose lors de la consommation de rillettes industrielles

L'objectif de ce travail est de réaliser une Appréciation Quantitative du Risque (AQR) de listériose lors de la consommation de rillettes industrielles du Mans vendues en GMS en France.

Opting for additional investigations : practical sampling procedures

Additional investigations, especially laboratory analyses, are key tools in current veterinary practice. However,they should be used resourcefully, since the number of analyses performed is often a key factor in how…