Swine Fever DEVASTATING China’s Pork Industry – over one-third of pigs now DEAD

Friday, April 26, 2019
By Paul Martin

by: S.D. Wells
Thursday, April 25, 2019

One third of all the pigs in China are either dead from African Swine Fever or have been executed by farmers in fear of the deadly virus spreading among other close-quarter pigs. Meanwhile, prices for pig meat in China have skyrocketed 70 percent already, with more hikes in the works if things don’t change, and fast. This is a massive inflation flux weighing heavily on China’s main source of protein.

Will China crack down and clean up their CAFO problems after most of their pigs get wiped out by the “pig plague of 2019?” Just how bacteria-infested are the confined animal feeding operations in China? Is it worse than in the U.S.A.? Could it be? It’s pretty nasty here, and all the meat you get at fast food and chain store restaurants is coming from similar infested quarters.

Besides running a high fever, the pigs develop skin lesions and go into convulsions from Swine Fever, and then they’re dead within two weeks, especially the young ones. Caused by a small RNA virus, it’s not too different from BVDV (bovine viruses) and border disease (infectious abortions) of sheep, and it spreads rapidly and easily. Plus it’s resilient. The incubation period is less than two weeks, then death starts occurring just five to 15 days after clinical signs rear their ugly heads.

Pandora’s box of questions opens up from this news. Will this horrifying hog cholera infiltrate the United States hog farms, or has it already?

What causes Swine Fever Virus in pigs, and how does it spread so easily and so quickly? You’ll be shocked when you find out

The Rest…HERE

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