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Disease control guidelines











National Pig Animal Health and Welfare Committee (NPHWC)

Preservation of the South African pig herd’s excellent health status, compared to most other countries in the world, is one of SAPPO’s major priorities. The NPHW Committee’s policies, projects and decisions are implemented via the head of Consumer Assurance, Dr Peter Evans. He can be contacted at tel no 012-361 3920 or

Although producers have always realised the value of high animal health standards for their businesses, the value of a constant focus on the health of the national herd was placed under the spotlight when two serious exotic pig diseases were identified in the country in the early 2000’s. The outbreaks of PRRS in 2004 and Classical Swine Fever (CSF) in 2005 underlined the importance of a high health status on farms.

Fast and timely reaction to the outbreaks by members of SAPPO, with the support of the national veterinary authorities and private pig practitioners, enabled South Africa to successfully eradicate both these diseases.

SAPPO has an excellent working relationship with the national veterinary authorities and cooperates with them on regular national serological surveys to prove the absence of many viral diseases found in other countries.

Click here for a list of pig veterinarians and their contact detail.


South Africa’s pig compartmentalisation system is an OIE recognised disease control method, where clearly identified bio-secure units have implemented procedures to ensure that harmful diseases are kept out of the unit. Compartments do serological test regularly, to prove the absence of diseases based on requirements of countries to which we export. These diseases include Porcine Respiratory and Reproductive Syndrome (PRRS), Classical Swine Fever (CSF), as well as endemic diseases such as African Swine Fever and Foot and Mouth Disease.

Compartments are managed by national veterinary services who do annual audits on compliance of procedures as set out in the Veterinary Procedural Notice. Furthermore, all compartments get regular visits by private pig veterinary consultants who undertake to liaise with veterinary authorities should problems occur.

The compartments allow exports of pork and other pork products to be safely exported when a trade sensitive disease is found in the country, for example FMD or ASF.

Click here to download a copy of VPN 39/2011/01 Standards for the registration of a veterinary approved pig compartment.

PORK 360

The main objective of the Pork 360 programme is to address concerns around food safety and welfare. Included in the programme is environmental stewardship, biosecurity and traceability. 

The requirements to qualify for Pork 360 include environmental stewardship, welfare adherence and residue control. Pork 360 addresses providing safe and healthy products to the consumer while compartments address disease control.

Click in the menu on the home page to read more about the Pork 360 programme. You can also click here to download an article by Dr Peter Evans, SAPPO’s veterinary liaison officer, explaining the difference between the two systems. 

SAPPO’s minimum biosecurity measures for producers

  1. Fence your piggery effectively to prevent access by people and animals. If possible prevent animals being able to dig under the fence

  2. Don’t allow other types of animals or pets within your piggery fence

  3. Don’t allow visitors into your piggery if they have been in contact with other pigs in last 2 days.

  4. You should provide all visitors with overalls & boots before entering your farm. They must leave these overalls and boots on your farm when they leave.

  5. Don’t allow people to eat within the piggery and especially not to bring pork or pork products into the piggery.

  6. Make sure that vehicles and goods you bring into your piggery are not a risk. Always disinfect vehicles and goods before they enter the piggery.

  7. Only bring pigs in from a piggery which has a known disease status. That piggery’s health status should be the same or better than your piggery’s status. Never bring pigs from auction facilities into your piggery.

  8. Do not feeding swill (dead poultry, poultry offal and animal offal included). Use of vegetables is not a risk but feeding meat products to pigs is risky.

  9. Dead pigs must be disposed so that they do not pose a possible source of disease to pigs outside of your piggery and are not used for human consumption.

  10. If you think doing /allowing anything to happen in your piggery is a disease risk – don’t do it.