As the profitability of the pig industry in the past two years has been stable and increased compared with other industries, more and more people have begun to pay attention to and engage in pig farming. A considerable number of people are affected by their own lack of funds and lack of technology, as well as pursuing a short, flat, fast return on investment. They are reluctant to start breeding and raising their own sows, but rely on buying other people's pigs. To raise. Therefore, the entire domestic pig lived in a frequent and all-round circulation, making the pig disease more and more complicated. Many pig farmers have continued to suffer from pig disease after the purchase of pigs, and the mortality rate keeps rising. As far as the author's new contact with the pig farm, the mortality rate Up to 88.6%, mortality rate is quite common in 10-50%. How to safely enter pigs in commercial pig farms and how to prevent disease risks? The author believes that the following tasks should be done: 1. The disinfection and purification of the premises and sheds before entering the pigs. Disinfection and purification of the site As pig farms specializing in finishing pigs, they strive to achieve full access to the entire farm; large-scale farms should at least achieve full access to the entire block. For farms that have entered the farm all the way into the farm, after the last batch of pigs have sold out the cleared stalls, they must clear all the accumulated feces inside the yard, clean up the internal and external ditch completely, and spill 3% of caustic soda throughout the entire farm. water. Use fresh lime powder to spread the whole field. 2. Disinfection and purification of sheds After the last batch of pigs sold off the ban, do not wash the sheds immediately. Instead, use 3% caustic soda to spray all the walls and floors. This can quickly kill the remaining The pathogens are also convenient for subsequent flushing (the caustic soda has a highly effective cleaning effect). This is particularly important for pig farms where the last epidemic of infectious diseases (eg, swine fever, foot-and-mouth disease, etc.) and chronic contagious diseases has occurred. Spilled caustic alkali water and rinse thoroughly after one day, rinse and dry it (about 3-4 days), and then disinfect it with 1 to 500 Weikang or 1 to 300 Nongfu sprays. , about 400ml/m2), and then into the pig after 3-4 days of drying. The whole process of emptying, disinfecting, washing, drying, and entering pigs should take at least 15 days. Second, buy pigs precautions 1. Eliminate the purchase of piglets from the affected area and the epidemic area. A group of pigs found in 1 pig disease pigs (not settled pigs), to find out what is sick, how long sick, there is no infection, etc., it is best not to purchase the entire group of pigs, rather than simply remove the diseased pigs . 2. The same batch of pigs is best to be purchased on only one farm. When larger farms must be purchased from 2 or more farms, they should choose the closest farm in the same area and provenance, feed management, etc. . 3. Do not buy low-age piglets that are weaned at low cost. More than 21 days of age should be selected for weaning and kept for more than 7 days after weaning to feed on healthy, stable pigs. III. Safety and health work after the pigs enter the stalls Pigs should pay attention to the insulation work after purchasing the pens. At the same time, Wei Likang should be placed in drinking water, and 454 g (2 packs) of water for 1 ton should be added to quickly eliminate stress; Resuscitation or resuscitation, 1 ton of material plus 1kg Respiratory Rehabilitation or 2kg Respiratory Rehabilitation (premix 2%) to prevent the disease from taking advantage of, such use for 7 days. Pigs should be disinfected with Weikang pigs once a day within 1 week after purchase, and 1-2 times a week after one week. IV. After vaccination and insect repellent pigs are purchased, they can be inoculated with swine fever vaccine after they have been adapted to a steady state over a period of 7 days. Each pig has 4 heads, so that it can be used as a pig or a needle; The inoculation time and dose after entering the field were determined by the inoculation time and dose of swine fever. According to the specific situation of different places and different pig farms, selective inoculation of vaccines such as foot-and-mouth disease, streptococcus, pig erysipelas and swine pneumonia. Deworming began on the 10th day after entering the farm. It can be used for 1 to 7 days for 1 ton of 1kg of Dino Connolly, which can be used in combination with the body surface to spray 1∶300 solution and spray it once. Fifth, other attention should pay attention to a few details attention to feeding density, pay attention to insulation and ventilation for gas phase combination, pay attention to tuning. Let pigs develop good habits from an early age and pay close attention to the status of each pig within one week after admission and one week after vaccination. Once abnormal pigs are found to be completely isolated immediately, feed wet mixes to reduce dust in the air, and it is forbidden to use water to flush the bar during the rainy season and cold season to ensure that the barns are clean and dry.

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

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