The Dean of the Faculty of Animal Husbandry and Agriculture, Diponegoro University, Prof. Dr. Ir. Bambang Waluyo Hadi Eko Prasetyo, M.S., M.Agr., IPU was present as a resource person in the Online Seminar on Stakeholder Capacity Building to Build Alertness and Alertness for Handling Mouth and Nail Diseases (PMK) in Central Java, which was organized by the Regional Human Resources Development Agency (BPSDMD). ) Central Java Province, Tuesday (21/6).
In his material, Prof. Bambang conveyed that the causes of FMD from viruses and sensitive animals are cows, goats, sheep, pigs, deer, and buffalo. There is no zoonosis (not contagious to humans), the transmission rate can reach 100%, the mortality rate is quite low but in young animals it can be high (50%), transmission is fast through the air, ingestion/feeding/drinking and contact.
“The symptoms can be seen, such as fever of 40 degrees Celsius, discharge in the mouth, blisters on the scabs, paralysis of the sores on the scabs, blisters on the tongue, and blisters on the lips,” he said.
He conveyed the strategies that could be carried out, among others, the best slaughter (small risk) was carried out at the abattoir (RPH) but it was impossible for all sacrificial animals to be handled to be slaughtered at the abattoir; Slaughter at the mosque or prayer room provided that each location has an area for livestock arrivals, a slaughterhouse, a skinning area, a place for separating the legs, heads and offal, a place for washing the contents of the cattle canal, a place for enumeration, weighing and packaging, as well as a place for storing meat that is ready to be distributed. The location must be reviewed by the Animal Husbandry Service officer before the sacrifice is carried out; Ensuring that the livestock comes from a PMK-free area accompanied by a health certificate; It is necessary to make a hole to collect blood and the contents of the digestive tract, it should not be flowed into the river because it can cause FMD virus. After the execution of the cutting is comfortable, the hole for collecting blood and feces must be sprayed with disinfectant and filled with soil; Offal, head, bones crushed min. 30 minutes; Distributed meat must be tightly packed in plastic bags; Executors of slaughtering sacrificial animals carry out self-disinfecting before and after slaughter.
“The suggestion to realize food safety in a sustainable manner is that the government is obliged to ensure the safety of animal food in a sustainable manner by tightening supervision of meat sales in the market and RPH providing official validation (stamp) that meat is safe after inspection by authorized officers, providing education to the public not to be easy to eat. tempted by the cheap price of meat. Coordination and synergy between policy makers, universities and livestock business actors to realize Safe, Healthy, Whole, Halal or ASUH livestock. Furthermore, it is necessary to make a long-term SOP for controlling PMK in all animal food production chains (breeders, slaughterers, livestock transportation, distributors, outlets, processing activities,” he concluded. (UNDIP Public Relations)
Article Source: UNDIP