Two months into the new trichinella testing regime, how is everyone doing?
I'm writing a piece for a magazine and would be interested in knowing:
a) whether you're being asked to tick the "controlled housing" box by the abattoir, in order to avoid testing (it's common knowledge that some are doing this);
b) any feedback you've had from abattoirs re. the knock-on effect of testing on their operations;
c) whether testing pigs declared as "uncontrolled" is making a big impact on turn-around times (slaughter to sale), and whether it's affecting your business.
Please message me with your responses, for complete confidentiality. Names of keepers/abattoirs won't be used. Just want to judge the impact on people/businesses so far.
Thanks for your help.
Liz