Pathogen Scanner
CHAPTER I
INTRODUCTION
Background Of The Study Hog raising is a very popular enterprise in the Philippines such that there is a proliferation of backyard producers, which dominates the swine industry and a healthy viable commercial sector. Despite the crises facing the swine industry, still many people are venturing in this enterprise. Piggeries are type of factory farm specialized for raising of pigs up to slaughter weight. Some people keep pigs as pet but most of people keep them as a source of meat products, either directly or indirectly. The pig is the friendliest animal on the farm by far: always available for a scratch behind the ears, hardly ever moody, and quick with a grunt of delight. Yet the pig would also eat you for supper if the circumstances were right. Pigs are the only meat-eating animals that we, in turn, raise for meat. Agriculture itself could scarcely have evolved eons ago without the versatile pig, yet fewer and fewer farmers raise even a single pig these days because there comes a time where they cannot control the situations when problems occur such as spreading of diseases to their animals.
The problem of that is not on the animals, but on the operations and maintenance of human resources like the piggeries. Pigs gets contaminated through direct or indirect contact or by eating uncooked slops or kitchen scraps or in some cases from outside animals that goes in and out from the piggeries containing the viruses or bacteria that can result to a big breakdown of the business. Viruses, bacteria, mycoplasma, and some forms of parasites are considered microbes. When a microbe contributes to the occurrence of disease, it is referred to as a pathogen. Most microbes, however, do not adversely affect the animal. There is a normal flora of microbes literally covering every external and internal surface of the pig’s body. These normal microbes occur on the skin, in the ears, mouth, stomach, intestine, bladder, and vagina of the pig. The feces
INTRODUCTION
Background Of The Study Hog raising is a very popular enterprise in the Philippines such that there is a proliferation of backyard producers, which dominates the swine industry and a healthy viable commercial sector. Despite the crises facing the swine industry, still many people are venturing in this enterprise. Piggeries are type of factory farm specialized for raising of pigs up to slaughter weight. Some people keep pigs as pet but most of people keep them as a source of meat products, either directly or indirectly. The pig is the friendliest animal on the farm by far: always available for a scratch behind the ears, hardly ever moody, and quick with a grunt of delight. Yet the pig would also eat you for supper if the circumstances were right. Pigs are the only meat-eating animals that we, in turn, raise for meat. Agriculture itself could scarcely have evolved eons ago without the versatile pig, yet fewer and fewer farmers raise even a single pig these days because there comes a time where they cannot control the situations when problems occur such as spreading of diseases to their animals.
The problem of that is not on the animals, but on the operations and maintenance of human resources like the piggeries. Pigs gets contaminated through direct or indirect contact or by eating uncooked slops or kitchen scraps or in some cases from outside animals that goes in and out from the piggeries containing the viruses or bacteria that can result to a big breakdown of the business. Viruses, bacteria, mycoplasma, and some forms of parasites are considered microbes. When a microbe contributes to the occurrence of disease, it is referred to as a pathogen. Most microbes, however, do not adversely affect the animal. There is a normal flora of microbes literally covering every external and internal surface of the pig’s body. These normal microbes occur on the skin, in the ears, mouth, stomach, intestine, bladder, and vagina of the pig. The feces