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This quarter I decided to go into the characteristics and problems of feral swine disease and population control. I hope this article is helpful and educational.
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Feral Swine History and US Distribution
Feral swine were first brought to the United States in the 1500s by early explorers and settlers as a source of food. Repeated introductions occurred thereafter. In the 1900s, the Eurasian or Russian wild boar was introduced into parts of the United States for the purpose of sport hunting. Today, feral swine are a combination of escaped domestic pigs, Eurasian wild boars, and hybrids of the two. Feral swine populations are located throughout much of the United States (U.S.) and have been reported in at least 39 states, but are concentrated mainly in the southern U.S. Their population is estimated at over 6 million and is rapidly expanding. Range expansion over the last few decades is due to a variety of factors including their adaptability to a variety of climates and conditions, translocation by humans, and a lack of natural predators.
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Feral Swine Characteristics
Feral swine are the same species, Sus scrofa, as wild pigs that are found on farms. Feral swine are called by many names including; wild boar, wild hog, razorback, piney woods rooter, and Russian or Eurasian boar. There are more than one hundred recognized breeds of domestic pigs worldwide. Sus scrofa, from the Family Suidae, includes two subspecies: S. scrofa domesticus (the domestic pig), and S. scrofa fera (the common wild boar). Feral pigs differ from their domestic counterparts in their physical appearance, the way they are raised, and their method of capture. Typical characteristics of feral pigs include color patterns (e.g., white stripes or spots), longer bristly haircoat, elongated snout with visible tusks, a “razorback” body shape, and wild pigs, which are uncastrated males. |
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Why Are Feral Swine a Problem?
Feral pigs cause major damage to property, agriculture (crops and livestock), native species, ecosystems, and cultural and historic resources. In fact, this invasive species costs the United States an estimated $1.5 billion each year in damages and control costs. Feral swine also threaten the health of people, wildlife, pets, and other domestic animals. |
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Feral Swine Diseases
Feral swine also pose great risks to human health and safety, by harboring and transmitting diseases to people and pets. Feral swine are known to carry at least 30 viral and bacterial diseases and nearly 40 parasites that can be transmitted to humans, pets, livestock, and other wildlife. These pathogens can be spread in many ways, such as through direct contact with feral swine or their scat, by using feeding and watering containers that have been contaminated by feral swine, or by eating raw, infected feral swine meat, organs, or other tissues. Many of the diseases that feral swine carry are considered Zoonotic Diseases, meaning that these are diseases that can be transmitted from Animals to Humans. Feral swine can be carriers for several zoonotic diseases, including but limited to, Hepatitis E, Tuberculosis, Leptospirosis, and Trichinellosis. Hence, you should assume that ALL feral swine are infected! |
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Feral Swine Damage Management and Population Control Efforts
There are a variety of techniques that can be used to manage the damage caused by feral swine. Not all techniques are suitable in every location or situation and, often, a combination of methods must be used to ensure success. Nonlethal management techniques such as fencing can be effective for limiting disease transmission, crop damage, and livestock loss. However, lethal techniques may be a more effective means of limiting population growth and achieving long-term suppression of damage. Additional resources and information on acceptable and effective methods of managing feral swine populations and damage can be found on USDA’s Animal and Plant Health Inspection Service (APHIS) website at:
https://www.aphis.usda.gov/aphis/ourfocus/wildlifedamage/operational-activities/feral-swine/feral-swine-program |
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GDA Permitting for Feral Swine Transport and Holding Facilities
All licensed slaughter establishments (TA/State inspected and custom exempt) that accept live feral swine must apply for a Free Premises ID at: http://agr.georgia.gov/premisesregistration.aspx.
Licensed slaughter establishments that accept live feral hogs should ensure that are slaughtered as soon as possible (i.e. within 24 hours of arrival) and kept separate from domesticated hogs at all stages (i.e. ante-mortem and post- mortem/storage). If live feral hogs are held at a licensed slaughter facility for longer than 24 hours, then a license for a feral hog holding facility is required. The annual live feral hog facility fee is $100.00. Additional information regarding live feral hog holding facility requirements and licensing can be found by following the link provided below.
Individuals that are interested in transporting live feral hogs must have a transportation permit. The annual permit fee is $15.00. The live feral hogs may only be transported to an approved slaughter facility, licensed feral hog facility or other premises for immediate personal consumption. Live feral hogs may not be sold at any GDA approved auction market or collection point. For transportation, the live feral hogs must be individually identified with the official identification affixed to each live feral hog, or temporary transport authorization must be requested through the Georgia Dept. of Natural Resources Wildlife Resources Division’s “Go Outdoors Georgia” app. Upon arrival at the destination, it must be declared in the app. All feral hogs must be officially identified within 48 hours of arrival at an approved destination. Please note that NO permit is required to transport dead feral hogs. To obtain a feral hog transport permit, feral hog holding facility license, and for more information please visit: http://www.agr.georgia.gov/feral-hogs.aspx
GMIS/USDA Feral Swine Inspection Requirements
It is the policy of USDA’s Food Safety and Inspection Service (FSIS) that only swine of the species Sus scrofa, from the Family Suidae, are amenable to the Federal Meat Inspection Act (FMIA). Sus scrofa includes two sub-species, Sus scrofa domestica, which is the domestic pig and Sus scrofa fera, which is the Common Wild Boar. Hence, in order to be sold in commerce for human food, feral swine (Sus scrofa) in the U.S. are to be slaughtered and processed under inspection according to the Federal Meat Inspection Act (21 U.S.C., sec. 601) and are to be labeled as “pork” or “meat from feral swine.”
Regarding the requirements for pork that is offered for sale in Georgia, state law does not differentiate between feral swine or domestic swine meat entering commerce. Therefore, all domestic and feral pigs must be fully inspected at a licensed meat establishment, as required by law to eventually enter commerce either for sale or donation to the public. The Georgia Meat Inspection Section (GMIS), licenses numerous State and TA meat plants throughout the state where feral pigs can be inspected and then sold or donated. However, in order to be inspected, the animal must be presented alive at the establishment for ante-mortem and post-mortem inspection.
Another option is for feral swine to be slaughtered and/or processed as custom exempt. GMIS licenses all custom-exempt operators in Georgia, and periodic on-site inspections are performed to assure that sanitary standards and humane handling/slaughter requirements are maintained. Custom exempt establishments provide animal slaughter and/or processing services for individual households. All the meats that are harvested from an animal prepared at a custom exempt facility must be returned directly to the individual that owns the animal that was slaughtered and/or processed. Similarly, the meats derived from a custom exempt animal are intended only for the consumption of the owner of the meats and his or her household, and/or nonpaying guests. Likewise, meat from custom exempt establishments cannot be offered for sale or donated. Hence, all meats produced at a custom exempt establishment must be marked “Not for Sale.” Unlike a licensed State, Federal, or TA inspected establishment, animals may arrive dead (or alive, provided the operator is equipped to accept and slaughter live animals) at a custom exempt establishment for further processing. Please note: deer processors licensed solely with the GA Dept. of Natural Resources (DNR) and not with GMIS, are Not permitted to slaughter and/or process feral swine.
One final avenue is hunter killed feral swine meat intended for “personal use.” A hunter that kills a feral swine and field dresses/processes the animal at home, is free to utilize those meats for his or her personal consumption. Feral swine meat from hunter killed feral swine cannot be offered for sale or donated.
Feral Swine Meat
The most common way pathogens and parasites are transmitted from feral hogs to humans is through handling and butchering feral swine or eating meat that has not been cooked thoroughly. Gloves should always be worn when handling feral hog carcasses. In the processing environment it is recommended that additional personal protective equipment such as face shields, goggles, masks, aprons, plastic sleeves, etc., be worn. As soon as possible, wash hands with soap and hot water after dressing wild hogs. With hot water, thoroughly wash, rinse, and sanitize all contaminated work surfaces, equipment, and utensils. Keep raw feral swine meats separate from other meat products.
Feral hogs meat should always be cooked to a safe internal temperature of at least 160 degrees F in order to kill the parasites and pathogens that the animal may be carrying. After handling and/or consuming feral hogs meat watch for signs of illness (fever, lethargy, swelling in joints, and respiratory distress). Contact your doctor immediately if signs of illness are observed.
The bottom line is, Georgia citizens have the right to receive safe, wholesome, and properly labeled meat products, and I’m pleased to have the opportunity to serve and assist in this continued effort in any way that I can. If you have any questions please feel free to contact me directly or visit our website for additional resources at: http://agr.georgia.gov/meat-inspection.aspx |
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Sincerely,
Aaron Knighton, MPH
Director of Meat Inspection
Georgia Department of Agriculture
19 M.L.K, Jr. Dr. SW | Room 128|Atlanta, GA |30334
Office: 404.656.3673 | Fax: 404.463.1998
www.agr.georgia.gov/meat-inspection.aspx
References:
Cobb, Robert, Jr.,DVM, “Feral Swine-A Serious Threat”
Flores, Nancy, PH.D., (June 2019); “Issues of Feral Swine Meat, USDA webinar to State Meat & Poultry Programs.”
USDA Animal and Plant Health Inspection Service (APHIS) (April 5, 2016); “National Feral Swine Damage Management Program.” Retrieved from https://www.aphis.usda.gov/aphis/ourfocus/wildlifedamage/operational-activities/feral-swine/feral-swine-program
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Upcoming Holidays
Veterans Day - Monday, November 11, 2019
is a State and Federal holiday.
All establishments that operate will be charged for inspection services provided.
Thanksgiving Day- Thursday, November 28. 2019
is a State and Federal holiday.
All establishments that operate will be charged for inspection services provided.
State Holiday- Friday, November 29, 2019
is a State holiday.
Only State establishments that operate will be charged for inspection services provided.
State Holiday- Tuesday, December 24, 2019
is a State holiday.
Only State establishments that operate will be charged for inspection services provided.
Christmas Day- Wednesday, December 25, 2019
is a State and Federal holiday.
All establishments that operate will be charged for inspection services provided.
New Year's Day- Wednesday, January 1, 2020
is a State and Federal holiday.
All establishments that operate will be charged for inspection services provided.
Martin Luther King Jr.'s Birthday- Monday, January 20, 2020
is a State and Federal holiday.
All establishments that operate will be charged for inspection services provided.
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FSIS Directive 6090.1
Firearms Safety In Official Livestock Establishments (7/24/19)
This directive provides safety procedures for inspection program personnel (IPP) to follow when firearms are used in official establishments to render animals immediately unconscious. This directive establishes a safe location that provides protection from a ricocheting bullet or bullet fragments as agreed upon by the establishment and the Inspector-in-Charge (IIC).
Following receipt of this directive, at establishments where establishment employees use firearms to render animals immediately unconscious, the IIC, in coordination with IPP at the establishment, are to discuss with the establishment management at the next weekly meeting how IPP will be notified and provided time to move to a safe location before the firearm is discharged and how employees will be notified that it is safe to leave that location.
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We are available to provide outreach on most regulatory requirements. Just contact us with your questions and we’ll get you in touch with someone who can provide you with the right answers.
If we can’t answer your questions over the phone, we’ll send out a representative to review your specific situation and documentation and provide guidance on regulatory compliance.
Please direct your feedback to: AskGMIS@agr.georgia.gov
GMIS Atlanta Office
Georgia Department of Agriculture
Meat Inspection Section, Room 108
19 Martin Luther King Jr. Drive
Atlanta, Georgia 30334
(404) 656-3673
Website: agr.georgia.gov/meat-inspection.aspx
Email: AskGMIS@agr.georgia.gov
USDA Small Plant Help Desk
Phone: 1-877-374-7435
Email: InfoSource@fsis.usda.gov |
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