In recent years, the new concept of biological safety has been highly valued by producers of aquaculture. It is generally believed that biosafety measures can be regarded as the development of traditional comprehensive or veterinary hygiene measures under intensive production conditions. The overall goal is to maintain the high production performance of herds and maximize the economic benefits. Focusing on the three basic elements of the epidemic, namely the complex linkages and interactions between pathogens, susceptible animals and the environment, through the improvement of animal husbandry technology design, establish an ecological environment conducive to animal health to improve the environment, nutrition and management. Measures to strengthen the animal's constitution to facilitate the immune effect. Strengthen the safety management system through full-scale epidemic prevention and comprehensive monitoring. Biosafety measures are implemented throughout the production system and production process to prevent the occurrence and prevalence of disease when feeding under intensive conditions. The biological safety system for preventing and treating pig diseases refers to a system that establishes and maintains a high degree of health of pigs in commercial pig production enterprises. In an “all-in, all-out†farm, first of all, we must control the respiratory diseases and formulate a corresponding safety system: 1 to ensure that each pig has a space of not less than 3 M3, an area of ​​not less than 0.75 m2, and a reclining air The flow rate should not exceed 0.4 m/s. There should be no dry and cold airflow of 1 m/s in the pig house. The concentration of NH3 in the air should be lower than 1010-6, CO2 is lower than 150010-6, and the humidity is 50%-80%. 2 Within 40 days, the temperature of the piglet should be higher than 19°C. The temperature difference between day and night should not be greater than 6°C. If the piglets are not kept at room temperature, the pigs cannot grow healthily unless they control the ventilation and temperature. 3 Thoroughly clean and disinfect the pig house during the interval between two batches of pigs; do not feed the herd without interruption. Normally, it will be empty for more than 3 days. 4 Breeding density and pig house should not be too large, and the pigs that have difficulty breathing in a pig house containing 100 heads are much smaller than the pigs that accommodate 200 to 300 heads. The more pigs in a pig house, the more chance of being infected by microorganisms and the less resistance to stress. 5 Pigs of different origins and ages should be kept separately. The application of the Hazardous Factors Act is a major advance in preventive medicine. If those risk factors exceed the normal indicators (such as the above aspects), appropriate treatment measures can be taken before clinical symptoms are caused.
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