U.S. pork exports to China increased by 135%! National Health and Care Commission: Imported meat should have nucleic acid testing.

June surged 135 percent, U.S. pork exports to China increased July 23, the latest U.S. Department of Agriculture data show that the country's frozen pork stocks fell 25 percent year-on-year as of June 30.
reported that the supply of refrigerated meat remained low, although some meat processing plants that had previously been closed because of the outbreak had largely resumed operations.
notable, U.S. pork exports to China rose 135 percent year-on-year in June, in contrast to a decline in meat supplies.
China has been a major export destination for U.S. pork.
according to Sina Finance, China imported 168,000 tons of pork from the United States in the first quarter, up 640% year-on-year, including pork products, totalling 280,000 tons, about half of last year's total imports of 570,000 tons.
, U.S. pork exports to China rose 89 percent to 665,665 tons and exports reached $1.45 billion ($10.15 billion) in 2019, according to export data released by the U.S. Meat Export Federation.
and U.S. pork exports to China are due to strong demand for meat products in China.
China imported 2.123 million tons of pork in the first half of this year, an increase of 1.4 times, and imported 997,000 tons of beef, an increase of 42.9 percent, according to data from the General Administration of Customs on July 14.
, China's Ministry of Agriculture and Rural Affairs pointed out that this year's pork imports will increase by more than 1 million tons compared with 2019.
this could also mean that china will increase imports of overseas meat in the future.
while releasing signals to stabilize the supply of meat, China has also increased its demand for the U.S. meat market.
According to information published on the website of the General Administration of Customs, on July 11, China added 15 new U.S. pork, poultry, beef and cold storage enterprises of meat products exported to China.
and in order to secure supplies to the Chinese market, as early as February, the U.S. Department of Agriculture also actively developed a list of manufacturers dedicated to the Chinese meat market, including 449 pork factories and 492 beef plants.
, however, the relevant people pointed out that in recent years, China's meat import quality requirements have improved, the future only those products that meet the quality of China can enter the Chinese market.
the National Health and Safety Commission issued on July 23 "meat processing enterprises new crown pneumonia epidemic prevention and control guide" guide clearly, meat processing enterprises should be good livestock meat source "retrospective off" "self-checking off" "testing off" "storage", establish and improve the entire traceability mechanism, strictly prohibit the processing of animal and poultry meat that does not meet animal quarantine regulations or food safety standards.
in addition to the ticket ingestion and the inspection record of the purchase, imported livestock and poultry meat food should have a "nuclear acid testing certificate" before entering the factory production.
do a good job of livestock and poultry meat food transfer storage area, transport tools, cargo packaging and other related supplies and appliances cleaning and disinfection.
to scientifically guide meat processing enterprises to implement the new crown pneumonia outbreak prevention and control work requirements, specially formulated this guide.
this guide focuses on the presence of fresh, low-temperature meat slaughter, division, storage and other processes to make epidemic prevention and control requirements, meat processing enterprises can refer to the "on the scientific and accurate scientific and accurate work in accordance with the law to do a good job in the prevention and control of the new crown pneumonia epidemic notice" (Joint Prevention and Control Mechanism (2020) No. 28) in the "industrial enterprises and construction enterprises new crown pneumonia prevention and control technology program" related to the requirements of the epidemic prevention work.
Annex: The guidelines for the prevention and control of the new crown pneumonia epidemic in meat processing enterprises are specially formulated for scientific guidance for meat processing enterprises to implement the requirements for the prevention and control of the outbreak of the new crown pneumonia.
this guide focuses on the presence of fresh, low-temperature meat slaughter, division, storage and other processes to make epidemic prevention and control requirements, meat processing enterprises can refer to the "on the scientific and accurate scientific and accurate work in accordance with the law to do a good job in the prevention and control of the new crown pneumonia epidemic notice" (Joint Prevention and Control Mechanism (2020) No. 28) in the "industrial enterprises and construction enterprises new crown pneumonia prevention and control technology program" related to the requirements of the epidemic prevention work.
, organizational security and institutional requirements (i) strengthen organizational leadership.
meat processing enterprises shall set up a leading group for the prevention and control of the new coronary pneumonia epidemic led by the main person in charge, and comprehensively lead the prevention and control of the epidemic to ensure the implementation of various measures.
(ii) implement the responsibility of the main body of the enterprise.
meat processing enterprises shall work around key links and key posts, formulate special work programmes for epidemic prevention and control, contingency plans and work systems, including organizational leadership system, division of responsibilities, inspection system, daily control, logistics support, emergency disposal, etc., and strictly implement as required.
(3) do a good job in material security.
meat processing enterprises shall set up enterprise temperature measurement points and temporary isolation points, and in conjunction with emergency plans to reserve a sufficient number of epidemic prevention and control materials, including masks, gloves, disinfection equipment and supplies, contactless thermometers, etc.
, personnel control requirements (i) to establish the on-the-job staff health card system.
enterprises should do a good job of the recent trip and health status of new employees registration, the establishment of induction staff health card, and effectively grasp the mobility and health of enterprise employees.
encourage new employees to voluntarily undergo nucleic acid testing before they take up their posts.
(ii) strengthen daily health monitoring.
meat processing enterprises shall strengthen personnel access management and health monitoring, establish a system for reporting information on the health of all staff, set up temperature measurement points, implement prevention and control measures such as registration, temperature measurement, disinfection and inspection of health codes, and implement the "green code" induction system.
(iii) strengthen the registration and management of foreign personnel.
to minimize unnecessary foreign personnel to enter the factory area, it is necessary to enter the factory area, need to inquire about the unit, health status, contact with the outbreak area personnel, etc. , through registration, temperature measurement, disinfection, inspection of health codes and other measures and wear masks before entering the factory.
vehicles enter and exit, doorman, staff and drivers should avoid unnecessary contact.
(iv) strengthen the dissemination of knowledge on prevention and control.
to carry out various forms of health education, guide employees to master the new crown pneumonia and other respiratory infectious diseases prevention and control of knowledge and skills, develop good hygiene habits, strengthen self-protection awareness.
three, key links and key places of prevention and control requirements (a) source control.
meat processing enterprises should put good livestock meat source "retrospective clearance" "self-checking" "test ingestion" "storage off", establish and improve the whole process traceability mechanism, strictly prohibit the processing of animal and poultry meat that does not meet animal quarantine regulations or food safety standards.
in addition to the ticket ingestion and the inspection record of the purchase, imported livestock and poultry meat food should have a "nuclear acid testing certificate" before entering the factory production.
do a good job of livestock and poultry meat food transfer storage area, transport tools, cargo packaging and other related supplies and appliances cleaning and disinfection.
(ii) ventilation.
the general plant preferred natural ventilation, such as the conditions are not available can be supplemented by mechanical ventilation.
closed plant should maintain indoor air circulation and air conditioning system for wind safety, the use of a new wind mode, the closure of the return wind system, to ensure that the per capita new air volume of 30m3/h.
air-conditioning ventilation system should be regularly inspected, cleaned, disinfected to ensure that the operation of clean and safe.
(iii) production process protection.
1. Feeding workshop.
(1) workers to enter the feeding workshop to replace work clothes, shoes, walk through the disinfection pool, wash hands with disinfectant after entering.
(2) Animal transport vehicles into the factory should use 500 to 1000 mg / L chlorine disinfection liquid for full spraying and disinfection, disinfection effect of 30 minutes.
animal dumping platform shall be cleaned and disinfected;
(3) enclosure passages, floors, walls should be regularly with 1000mg / L chlorine disinfectant fully sprayed or wiped disinfection, disinfection action for 30 minutes, after washing clean with clean water. There should be a concentrated storage facility for faeces in the vicinity of the
enclosure and promptly cleared.
The transport of sick livestock and poultry shall be provided with special means of transport that are closed without seepage, disinfection ponds shall be at the entrance and exit of the workshop, and discharged sewage shall be treated with disinfection drugs.
2. Slaughterhouse.
(1) Animals shall come from non-epidemic areas and shall have certificates of compliance with animal quarantine and disinfection of means, and shall carry out pre-slaughter inspections in accordance with the relevant provisions, procedures and standards of the State.
(2) workers enter the slaughterhouse to replace work clothes, shoes, walk through the disinfection pool, wash hands with disinfectant after entering.
(3) The bloodbath after slaughtering and animalshall shall be equipped with a cold and hot water tool sanitizer and a washbasin, disinfecting the knives and washing hands.
(4) slaughterworkshop every day after slaughter and cleaning, with non-corrosive disinfectant to disinfect the operating environment and equipment.
(5) veterinary inspector special knife (hook) tools, before and after production must be fully sprayed or wiped disinfection with 500 to 1000 mg/L chlorine-containing disinfectant.
3. Split the meat workshop.
(1) workers enter the split meat workshop to change their work clothes, shoes, walk through the disinfection pool, wash their hands with disinfectant and enter.
(2) the ground, walls and drains of the processing site must be thoroughly cleaned after each shift, then fully sprayed or wiped with a chlorine disinfectant of 1000mg/L, and then rinsed with clean water.
(3) split meat workshop equipment, tools, operating station and other surfaces of objects should be used each shift with 1000 mg / L chlorine disinfectant fully sprayed or wiped disinfection, disinfection action for 30 minutes.
removable equipment, such as workbench, chopping board, clean the surface of the meat crumbs with a steel brush to remove;
4. Packaging workshop.
(1) workers enter the packaging workshop to change work clothes, shoes, walk through the disinfection pool, wash hands with disinfectant after admission.
(2) after the daily work of the packaging workshop, with non-corrosive disinfectant to disinfect the working environment.
5. Cold storage.
frozen products must be stacked on clean and smooth pads, which should be cleaned and disinfected frequently.
frozen split meat should be pallet-type shelf stacking, manual into the cold storage stacking to wear the warehouse shoes, wear cold clothing.
6. Laboratory.
(1) laboratories shall have moisture-, fly-proof and dust-proof equipment.
walls and floors should be regularly cleaned and disinfected.
(2) the air conditioning in the laboratory shall be inspected, cleaned and disinfected regularly to ensure that the operation is clean and safe.
(iv) prevention and control of public areas.
1. Conference management. the
shall control the frequency, scale and time of meetings, promote the adoption of network video, telephone and other online means of holding meetings and training, and if it is necessary to carry out on-site activities, it is necessary to apply to the relevant departments of the enterprise in accordance with the provisions.
participants need to do a good job of personal protection.
window ventilation at least once an hour during the meeting to ensure that the interval between personnel is more than 1 meter and wear masks as required.
2. Dining management.
staff canteenshould be set up hand-washing facilities and equipped with disinfection supplies, take the wrong peak meal, scattered meals and other measures to reduce the gathering of personnel, eat to avoid face-to-face sitting, avoid talking with people.
3. Dormitory management.
employees' dormitories shall strictly control the number of people staying, in principle, each not more than 6 people.
dormitory should be set up to open windows, regular ventilation, at least 2 times a day, each time not less than 3 minutes.
the poorly ventilated dormitories should be equipped with mechanical ventilation equipment such as exhaust fans.
washrooms with washbasins and disinfection supplies, cleaned regularly.
4. Disinfection of public areas.
arrange for special personnel to regularly clean and disinfect office areas, meeting places, dormitories and other personnel activities and related items, such as door handles, stair handrails, elevator buttons and other frequent contact areas should be appropriately increased the number of disinfection.
spray or wipe with 500mg/L chlorine-containing disinfectant, rinse clean with clean water for non-corrosive surfaces and appliances.
(v) the environment is monitored on a regular basis.
strengthen risk detection in key sites, carry out regular monitoring of nucleic acids in the environment, and establish regular environmental nucleic acid monitoring files. Meat processing enterprises in
and high-risk areas shall collect five environmental specimens on a daily basis in the slaughterhouse, the division of meat workshop and the packaging workshop for nucleic acid monitoring. Meat processing enterprises in
low-risk areas should conduct sampling and monitoring at least once a week.
4, personal protection practitioners in the post should be in accordance with the needs of the post to correctly wear masks, gloves, etc. , do a good job of personal protection.
(1) inspection and quarantine personnel.
inspection and quarantine personnel should wear work clothes, gloves, disposable medical masks or disposable medical surgical masks, protective glasses, rubber boots, etc. before taking up their posts.
(ii) staff of the area to be slaughtered.
staff in the area to be slaughtered should wear work clothes, gloves, disposable medical masks or disposable medical surgical masks, face screens or goggles, rubber boots, etc. before taking up their posts.
work should avoid direct contact with animal blood and body fluids.
the staff involved in the rapid slaughter should thoroughly wash their hands and disinfect them after completing the urgent slaughter work. After the
work, the clothes and equipment should be cleaned and disinfected.
(iii) slaughter staff.
slaughter workers should wear work hats, disposable medical masks or disposable medical surgical masks, face screens, gloves, work clothes, rubber boots and other protective supplies before entering the slaughtershop.
bleeding workers and workers who come into more contact with water should wear waterproof pants.
slaughter technicians are not allowed to operate with their bare hands. After the
work, the personnel shall use effective concentration of disinfection liquid to disinfect the equipment, work equipment, the site, etc.
uniform collection, cleaning and disinfection of garments.
(four) split processing personnel.
split processing personnel should wear work hats, disposable medical masks or disposable medical surgical masks, screens, gloves, work clothes and rubber boots before entering the workshop, and wear appropriate aprons and raincoats according to the needs of the post. After the
production, personnel shall use effective concentration of disinfection liquid to clean and disinfect equipment, tools, sites, etc.;
split the workshop.