First, it's essential to raise awareness about epidemic prevention and avoid the introduction of diseases through closed management systems in large-scale farms and specialized households. Strict control must be placed on the movement of people in and out of these areas. All personnel, vehicles, and equipment entering or leaving the premises should be thoroughly disinfected. Farmers are encouraged to remain vigilant and follow strict biosecurity protocols. Second, standardize the pig trading process. Breeding households that are at risk should only purchase pigs from areas within the city where there are no reported cases of disease. A valid quarantine certificate must be presented before any purchase. At present, it is strongly advised to avoid bringing in pigs from outside the city and instead focus on self-breeding and local production. Third, implement scientific breeding practices to enhance the immunity of pigs. Ensure proper ventilation and cooling during hot seasons, provide clean drinking water, and offer nutritionally balanced feed. Keep the pig pens dry and clean, maintain appropriate stocking density, and minimize stress factors to improve overall health and prevent illness. Fourth, strengthen disinfection measures to eliminate pathogens early. Large-scale farms and free-range households can use professional disinfectants like "strong disinfecting spirit," or opt for traditional methods such as lime milk, grass water, or a 2% caustic soda solution to disinfect the environment. Disinfection should be carried out at least once daily. Before applying disinfectant, make sure the pens are thoroughly cleaned to ensure maximum effectiveness. Fifth, follow the "five treatments" guidelines for the disposal of dead pigs and their by-products. If pigs show signs of illness, isolate them immediately, restrict movement, and report to local animal husbandry and veterinary departments for timely diagnosis and treatment. In the event of a pig's death, under the supervision of the authorities, follow the "Animal Epidemic Prevention Law" and the "five-in-one treatment" policy: no slaughter, no sale, no transfer, no consumption, and no casual disposal. Dead pigs and their excreta should be handled through incineration, deep burial, and thorough disinfection. Sixth, ensure effective immunization. The city is currently intensifying vaccination efforts against swine fever and other diseases, laying a solid foundation for long-term protection. Recently, highly pathogenic PRRS vaccines will be available. Once deployed, the animal husbandry and veterinary departments will immediately organize vaccination campaigns, and farmers are urged to actively participate and cooperate. Seventh, implement preventive medication and symptomatic treatment. Under the guidance of professional veterinarians, farmers should consider using antibiotics like oxytetracycline, Zhiyuanjing, or ceftiofur sodium to prevent infections in pigs. For sick animals, early intervention with targeted treatments can help reduce losses and improve recovery rates. By following these comprehensive strategies, farmers can significantly reduce the risk of disease outbreaks and ensure the health and well-being of their livestock.

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

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