According to relevant laws and regulations in China, sick and dead pigs should be treated innocuously. Live pigs should be slaughtered at special slaughterhouses. Inspection and quarantine should be carried out at different levels before, during and after slaughter. Only qualified pigs can enter the market. How did these sick and dead pigs escape the heavy supervision and flow to the table?

Longyan in the west of Fujian is the main pig production area in Fujian, with more than 5 million pigs sold every year. For farmers, how to deal with sick and dead pigs is a trouble. According to the police handling the case and the judge, in the illegal operation case of Lin Shen and Zhang Zhiqiang, the sick and dead pigs slaughtered and sold were purchased from local or foreign farmers through pig traders, and some even salvaged the sick and dead pigs discarded into the river by farmers.

● Gastrointestinal transmission: the dead pork and pig viscera are not thoroughly killed or removed, or the hands and knives are contaminated during cutting and cleaning, and enter the digestive tract through eating or other processes before entering the human body.

● Contact transmission: direct or indirect contact with sick and dead pork, pathogens or other toxic and harmful substances entering the human body through wounds on the hand and other parts during slaughter, purchase or other circumstances.

● Transmission by arthropods: transmission by flies and other arthropods.

● Streptococcal disease: Slaughters who slaughter sick dead or diseased pigs are most likely to be infected with streptococcal disease, especially when slaughtering without strict protection measures. Direct contact with the blood and tissue of sick and dead pigs or diseased pigs, especially in the case of skin wounds, has a very high probability of streptococcus infection. But there is no evidence that people get sick after eating cooked sick and dead pork.

● Trichinosis: Trichinosis is a parasitic disease caused by trichinosis, which is caused by eating undercooked pork containing trichinosis cysts. Diarrhea, nausea, vomiting and fever occurred early after trichinosis, and muscle pain, stiffness, edema and facial edema occurred later.

● Others: other zoonosis that can cause morbidity and mortality of pigs include colibacillosis, swine encephalitis, swine flu, anthrax, salmonellosis, brucellosis, tetanus, staphylococcosis, tuberculosis, listeriosis, leptospirosis, schistosomiasis, cysticercosis, toxoplasmosis, etc, It can also pose a huge threat to human health.

1. Look at the appearance: the bleeding knife line of sick and dead pigs is smooth, without blood infiltration area. The blood letting knife edge of healthy pigs is rough, the knife face is everted, and there is blood infiltration about 0.5 cm deep around the knife edge.

2. Look at the skin: there is no spot on the skin of healthy pork. There are often purple bleeding spots on the skin of diseased and dead pork, even dark red diffuse bleeding, and some red or yellow bumps.

3. Look at the fat: the fat of fresh pork is white or milky white and shiny, while the fat of diseased and dead pork is red, yellow or green and other abnormal colors.

4. Look at the muscle: the lean meat of healthy pigs is generally red or light red, bright luster, few liquid flows out, and the muscle color of diseased and dead pork is dark or dark red.

5. Look at the elasticity: good pork is elastic, especially fresh pork, which is compact and elastic. Pressing the hollow with your fingers will immediately recover. Deteriorated pork will be decomposed seriously, and its tissues will lose their original elasticity, resulting in varying degrees of decay. Pressing the hollow with your fingers will not recover, and sometimes your fingers can pierce the meat.

6. Look at the lymph nodes: the lymph nodes of diseased and dead pork are swollen, the fat is light rose or red, the muscle is dark red, the lymph nodes of qualified pork are normal in size, and the meat section is bright gray or light yellow.

7. Smell: good pork has no peculiar smell, and fresh pork has the normal smell of fresh pork. Deteriorated pork has blood smell, putrid smell and other peculiar smell on the surface or deep layer of the meat.