News
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Ways to help protect exhibition pigs from the spread of disease
Published on August 29, 2012
Using different biosecurity methods and practices can help protect your animal’s health. -
Youth pork producers should be aware of disease spread during exhibition season
Published on August 29, 2012
Understanding how diseases are spread can help youth pork producers raise healthy animals for exhibition. -
Biosecurity plans are needed for all types of pork producers
Published on August 29, 2012
Maintaining the health of your animal is important for youth with exhibition swine. -
Heat stress in pigs
Published on July 5, 2012
Identifying the signs of stress in pigs during periods of hot weather will aid in making proactive adjustments to management and handling practices. -
Pork quality assurance programs show farmers committed to a safe food supply
Published on June 29, 2012
Learn who is responsible for making the quality assurance programs possible in Michigan. -
Michigan consumers continue to enjoy many varieties of pork products
Published on April 18, 2012
Various breeds and styles of production offer many options of local pork products for Michigan consumers and they can can be confident that the variety of different pork products and retail outlets, whether local, state or national will not change. -
Pork producers need constant evaluation of biosecurity protocols
Published on October 26, 2011
Assessment of indirect routes of contamination is a priority for all pork production units. -
Pork producers can utilize tools to evaluate biosecurity practices
Published on August 23, 2011
The Production Animal Disease Risk Assessment program is a risk assessment tool that helps producers improve the health status of their swine herds. -
Pork does not have to be well done
Published on July 5, 2011
Revised cooking guidelines for meat were released by USDA. What does this mean in the kitchen or at the grill? -
Pork producers and consumers team up to put safe, healthy, wholesome meals on the table
Published on May 25, 2011
By following best production practices and food safety guidelines, producers and consumers work together to ensure the products they produce and serve are of the highest quality.