Farms.com Home   News

Ontario Vet Says PED "Is Not Forever"

 
 
The recent Porcine Epidemic Diarrhea virus (PEDv) outbreak in southeast Manitoba is creating some difficult challenges for hog producers in the area.
 
Veterinarian Dr. Sue Burlatschenko, of Goshen Ridge Veterinary Services, helped with the clean-up effort in Ontario after the disease struck that province back in 2014.
 
She says the PED virus is a difficult one to control.
 
"With PED, it doesn't mind this warmer weather. I think we have to be really careful when you've got an area that's unfortunately been affected by the virus. Just because it gets warmer outside doesn't mean that we're not going to be able to spread it. Clearly it is spreading and we have to be really mindful of biosecurity."
 
Burlatschenko says the worst part of the disease is the first three to four weeks, noting with good management, the disease could run its course in six to seven weeks. The virus causes severe dehydration and diarrhea in pigs and is generally fatal in very young animals, however older animals can recover. PED is not transmitted to humans or other animals. It is also not a food safety risk.
 
Source : Steinbachonline

Trending Video

How to Capture the $80 Million Ground Pork Opportunity | 2026 Retail Trends

Video: How to Capture the $80 Million Ground Pork Opportunity | 2026 Retail Trends

Meat is having a moment, and ground pork is perfectly positioned to help you capture new category growth.

In this business intelligence deep-dive, National Pork Board experts Bailey Morrell and Rick Smith break down the latest consumer behaviors, retail trends, and an $80 million incremental retail opportunity in ground pork.

Watch to learn how expanding your ground pork offerings, utilizing proper fat-lean ratio labeling, and building a dedicated "grinds set" can attract Gen Z and Millennial shoppers while driving "center of the plate" profitability.

we cover:

• Insights from the 2026 Power of Meat presentation.

• Why ground pork is the "gateway meat" for younger, high-value shoppers.

• How adding just two new ground pork SKUs can drive incremental sales.

• Actionable merchandising strategies, including the right fat-lean ratios for specific recipes.