C4-Lancast«r Farming, Saturday, May 22, 1993 Remodeling Livestock Buildings The “best” remodeled building is often one that requires fewest modifications. When an existing building must be changed drastically to meet current needs, consider construct ing a new building. Analyze the existing building to determine if it is more suited for some other fu ture purpose rather than the one you have in mind. For example, an uninsulated machine shed is easier to remodel for a swine breeding/ gestation bam than for a farrowing or nursery facility. Therefore, con sider a new building for the nur sery and remodel the machine shed for gestation. Remodeling is not always Che cheaper route, cither. When re- Livestock Ledger By Chester D. Hughes Extension Livestock Specialist modeling costs are more than SO-6S percent of the new building cost, a new building is usually best. Remodeling costs include any demolition of interior struc tural components and concrete floors. Consider cost and avail ability of construction labor. Be cause of the many “unknowns” in remodeling, many farm builders are hesitant to accept remodeling jobs. Before remodeling, carefully evaluate the existing building’s structure, consider location, and plan for suitable manure manage ment Keeping Hogs Cool This Summer When the thermometer hits 90*F, hogs reach the “upper criti cal temperature” according to the National Pork Producer Council’s “Swine Care Handbook” Water-based cooling systems are (he best way to keep hogs comfortable when temperatures rise. Drippers, misters, sprayers, and evaporative methods are some of the water-based cooling sys tems available. If you use drippers, make sure the water outlets are not clogged. The same applies to mister noz zles and sprinklers. A hypodermic needle will sometimes work to unclog drip pers. The relatively low cost of dripper nozzles makes replacing them a reasonable option. Check automatic timers on these units as well. If you don’t have drippers, now is the time to install them they’ll pay for themselves in one summer. When temperatures exceed 85’F., sows take in 40 percent less feed and re duce milk production about 40 percent. This, of course, will translate to a drop in litter weights and potentially increase prewcan ing mortality. USDA Dedicated To Safe Meat Supply Ensuring the public’s health by assuring a safe meat and poultry supply is a premium goal for the United States Department of Agri culture. Dr. Jill Hollingsworth with the Food Safety and Inspec tion Service of the USDA said this country has the safest meat and poultry supply in the world, but even good safety procedures can always become better. “We realize that we have to take a different approach to food safety procedures. We’ve been working on it, we’ve made some changes, we’ve modernized, but progress has been extremely slow,” she said. “An outbreak like E.coli cer tainly raises everyone’s sensitivi ties. We have a new administra tion a new secretary who’s very focused on food safety and has it as a high priority. So it’s basically opened up a window of opportun ity for us to move faster than we ever have before.” Hollingsworth said to accom plish a better inspection system a two-track plan has been develop ed. The first step, after answering the many questions, is a short range goal and would incorporate a pathogen reduction strategy, as well as continually educating the jitwrdMir ...madttbtmt Contact your nearest dealer. SOLLENBERGER SILO HOOVER EQUIPMENT Chimbtraburg, PA Tyrant, PA 717-264-9588 814-684-1777 ROyENDALEAG * LANCASTER SILO BARN SUPPLY Laneadtr, PA Wdtonlown, PA 717-299-3721 717-538-9564 NISSLEY FEEDING SSSW 717-789.3961 717-786-7654 DETWILER SILO Ntwvllla, PA 717-776-6321 FICKES SILO CO. Ntwvill*, PA 717-776-3129 SOMERSET BARN EQUIPMENT asmwMt, PA •14-445-5555 public. “What can we do on the farm to make the animals going to slaugh ter safer?” she said. “What can we do in the are of slaughter and when the meat is processed to make it safer? Then we have a very strong component with the consumers, because no matter what we do right now, no matter how much science we apply, we cannot guarantee that raw meat and poultry products will be pathogen free. These are animals, pathogens live in these animals. Animals aren’t sick from these pathogens, people gel sick from the pathogens. So what we have to do is be sure the consumer under stands they play a very important role in food safely.” Hollingsworth adds that the second step is a long-range goal that starts from scratch designing the best food safety inspection system possible and using exper tise from around the world. Hollingsworth was one of 25 prominent food safety experts, along with representatives from the National Livestock and Meat Board, that met for a roundtable (Turn to Pag* C 5) (S> Tibe'rdome P.O. Box 11 • UK* IMb, Wl 53531 GNEGY SURGE SERVICE WHhlngton, PA 412-222-0444 BRENNER DAIRY EQUIPMENT SputaMburg, PA 814-654-7309 JAMES L. GOOD CEDAR CREST EQUIP. SAL PA. SEf ™ ,CE Lsbsnon, PA . C A ,k ;h r l«, 717-270-3600 412-459-8052 >nc«rpfH< (414) 6464376 BIG VALLEY FEED S GRAIN BclKvllto, PA 717-935-2163 BENCE’S FARM EQUIPMENT Bsdlord, PA 814-623-8601 WIGGERS FARM EQUIPMENT Corry, PA 814-664-2661 BADGER SALES A SERVICE Spring Mills, PA 814-422-8279
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