The Order sets regulations on the trade of swine and applies to the control of salmonellosis in swine meat destined to human consumption. Prevention of salmonellosis shall be implemented by ensuring these animals at risk of contamination are kept in specific enclosed areas for veterinary inspection.
The Order consists of 10 Chapters and 9 Appendices: Scope and definitions (1); salmonellosis in pigs (2); Monitoring crews (3); monitoring of fresh meat and management of tongue and tongue root meat (5); Investigation of critical resistant salmonella (6); Public monitoring (6); Handling of samples (7); Implementation of costs (8); Exemptions (9); Penalty and entry into force (10).
Appendix 1 - Supplier Information.
Appendix 2 - Form for reporting of piglets suppliers.
Appendix 3 - Survey.
Appendix 4 - Salmonella categorization of herds.
Appendix 5 - Slaughtering.
Appendix 6 - Swab samples. Special slaughtering of pig herds.
Appendix 7 - Fresh swine-meat monitoring (swab samples).
Appendix 8 - Tongues and tunge root meat.
Appendix 9 - Monitoring of critical resistant salmonella.