Pleurisy

Pleurisy is a common result of pathogens/ foreign material gaining access to the pleural cavity. Organism are moved to the pleural cavity as part of the respiratory systems defence mechanisms.

It is not possible to differentiate the cause of the pleurisy by the gross examination of the carcase. The lesion is a healing scar tissue and generally sterile.

Pleurisy can be present for several months before resolution.

Therefore, pleurisy seen in the slaughterhouse may have occurred at any time in the last 5 months – thus the entire life of the pig!

Slaughterhouse examination
		Pleurisy on the surface of the lung or attached to the carcase rib cage
Postmortem findings associated with a variety of pleurisy causing pathogens
Actinobacillus pleuropneumoniae	Streptococcus spp.	Haemophilus parasuis – Glässer’s
Mycoplasma hyorhinis - Glässer’s	Actinobacillus suis	Arcanobacterium pyogenes
		Pleurisy can also be associated with other pathogens for example: Escherichia coli Swine Influenza – localized areas
Septic pleuritis – pseudomonas – from a puncture wound	Complicated enzootic pneumonia – Pasteurella multocida

Causes
Vice – Tail biting		Flank biting	Ear sucking
Foot injuries			Respiratory infections
Treatment and control
	Review causes of vice
	Review the flooring
	Review post-weaning housing and stress factors – especially air and water supplies
	Control Glässer’s Disease
	Control clinical Actinobacillus pleuropneumonia. Majority of farms are positive to at least one serotype of APP – but do not have any significant pleurisy issue
Avoid: Draughts		Fighting over feed	Fighting over water
Rough floors – note new floors can be particularly problematic		Poor pig flow	Remove any sharp objects within pig height