MSU Extension Swine Influenza

• Protect people and pigs during the upcoming show and exhibition season

  Published on May 2, 2013
  Vaccinating your pigs for swine influenza can decrease the spread of the disease.

• 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.

• 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.

• 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.

• 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?