Circular No. 04/2011/TT-BNNPTNT guiding measures to prevent and control swine fever disease

CIRCULAR

Guidelines for Measures to Prevent and Control African Swine Fever

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Pursuant to Decree No. 01/2008/NĐ-CP dated January 3, 2008 of the Government stipulating the functions, tasks, powers, and organizational structure of the Ministry of Agriculture and Rural Development; Decree No. 75/2009/NĐ-CP dated September 10, 2009 of the Government amending Article 3 of Decree No. 01/2008/NĐ-CP dated January 3, 2008;

Pursuant to the Veterinary Law dated April 29, 2004;

Pursuant to Decree No. 33/2005/NĐ-CP dated March 15, 2005 of the Government detailing the implementation of certain provisions of the Animal Health Ordinance;

The Ministry of Agriculture and Rural Development hereby stipulates measures for preventing and controlling African Swine Fever, as follows:

PART I

GENERAL PROVISIONS

Article 1. Scope of Regulation

This Circular stipulates measures for preventing and controlling African Swine Fever and the responsibilities of agencies, local authorities, organizations, and individuals in preventing and controlling African Swine Fever.

Article 2. Applicability

This Circular applies to agencies, organizations, and individuals both within and outside the country engaged in pig farming; transporting, slaughtering, trading pigs and products derived from pigs; and other animals infected with African Swine Fever.

Article 3. Explanation of Terms

Article 20. In this Circular, the following terms shall be understood as follows:

1. Carrier pigs: Refers to pigs carrying the pathogen but not showing clinical symptoms of the disease.

2. African Swine Fever case: Refers to pigs infected with the African Swine Fever virus and developing the disease with clear clinical signs and post-mortem lesions that can be observed with the naked eye.

3. African Swine Fever outbreak: Refers to the occurrence of one or more cases of African Swine Fever in a farm or village.

4. African Swine Fever affected area: Refers to an area with multiple outbreaks of African Swine Fever confirmed by authorized veterinary authorities.

Article 4. General Introduction to African Swine Fever

1. Definition of the disease: African Swine Fever (ASF) is an infectious disease affecting pigs caused by an RNA virus belonging to the Pestivirus genus, Flaviviridae family. The disease only occurs in pigs (both domestic and wild) in acute, subacute, chronic, or atypical forms. The severity of the disease depends on the virulence of the virus, the age of susceptible animals, and the duration of infection. Adult pigs usually suffer less severe illness and have more chances of recovery compared to piglets. African Swine Fever spreads very quickly with a mortality rate up to 90% and often coexists with other diseases such as Paratyphoid, Septicemia, Pseudorabies, and diseases caused by Mycoplasma.

African Swine Fever was first discovered in 1810 in Tennessee, and the first recorded outbreak occurred in Ohio, USA, in 1833. It has since appeared in many countries around the world. Currently, African Swine Fever remains a serious threat to the pig farming industry in many countries worldwide.

In our country, African Swine Fever was first detected in 1923-1924 and continues to exist widely in some areas. Since the 1980s, with the vaccination program providing immunity to pig herds, large-scale outbreaks have been controlled. However, to this day, the disease still persists and sporadically occurs in places where pigs have not been vaccinated or have been vaccinated improperly. Currently, African Swine Fever remains a significant threat to the pig farming industry, causing difficulties for commercial farming and exports.

African Swine Fever in our country occurs year-round, although its incidence fluctuates due to changes in weather (particularly evident in the Northern region) and variations in pig herds throughout the year. Additionally, the disease's occurrence is highly dependent on the vaccination rate; when adult pigs with immunity are slaughtered and new piglets without timely vaccination replace them, the proportion of susceptible pigs in the herd increases. Seasonal and supplementary vaccinations play a crucial role in stabilizing and limiting the spread of the disease, but due to various reasons in actual production, vaccinations are often not carried out according to regulations, leading to outbreaks during different months of the year.

2. Pathogen causing African Swine Fever: Caused by a virus (African Swine Fever Virus) belonging to the Flaviviridae family, Pestivirus genus, closely related to viruses causing bovine diarrhea and sheep border disease. To date, only one serotype of the African Swine Fever virus has been identified.

The African Swine Fever virus has weak resistance, although it can survive for extended periods in the external environment (the virus can survive for several days in animal feces, longer in meat products, frozen pork, and these products are dangerous sources of spreading the disease epidemiologically). However, the virus is easily destroyed by common disinfectants such as 2% sodium hydroxide (NaOH) or 5% lime water. At high temperatures, the virus is rapidly eliminated.

The African Swine Fever virus can survive for several months to years in frozen meat. Through trade channels and transportation, the virus present in pig products can enter countries or regions free from the disease. Susceptible pigs may become infected by consuming feed containing the virus, such as slaughterhouse by-products or leftover food from kitchens that have not been properly treated.

3. Sources of the disease and transmission process of African Swine Fever

a) Affected species: African Swine Fever affects all ages and breeds of pigs, but it is most prevalent in piglets aged 2-3 months. Pigs under 2 months old have antibodies transferred from their mothers through fetal transfer and colostrum, making them less susceptible to the disease during this period. Laboratory experiments typically use piglets as test subjects.

b) Viral carriers: Secretions, excretions, blood, lymph nodes, and spleen of diseased pigs contain the virus. Blood from infected animals becomes infectious after 24 hours. Animals that recover continue to shed the virus for up to two months.

c) Transmission routes: The virus primarily enters through the digestive tract, mucous membranes, skin wounds, and partially through the respiratory system. It is usually transmitted directly from sick to healthy pigs via contaminated feed and water, indirectly through secretions, farming equipment, transport vehicles, or by other animals carrying the virus.

4. Symptoms and lesions of African Swine Fever

a) Symptoms:

The incubation period lasts from 3 to 7 days, and the disease can manifest in one of three forms:

The acute form (also known as white swine cholera): The disease appears suddenly without initial symptoms (pre-symptoms). Animals become listless, lose appetite, have high fever ranging from 41 to 42°C, convulse, and die within 24 to 48 hours. The course of the disease lasts for 1 to 2 days with a mortality rate of up to 100%.

The subacute form: Pigs become listless, have reduced appetite, then stop eating, have prolonged high fever of 41 to 42°C until near death, red and inflamed eyes with pus, runny nose, mouth ulcers covered with yellowish plaque on the gums and teeth, often vomit, have difficulty breathing, irregular heartbeat. Initially constipated, then develop diarrhea with foul-smelling, bloody stools stuck around the anus and tail. There are numerous pinpoint hemorrhages on the ears, snout, abdomen, and four legs. In the final stage of the disease, pigs suffer from paralysis of the hind legs, staggering or unable to walk. If combined with other diseases, the symptoms become more severe.

The chronic form: Pigs suffer from chronic diarrhea, become weak, and die from exhaustion. They may recover but still carry the virus.

b) Lesions:

Upon autopsy of the subacute form, there is observed septicemia and severe hemorrhaging in internal organs, hemorrhagic tonsils, ulcers in the digestive tract, blood accumulation, ulcers in the oral mucosa and tongue, gastric congestion and hemorrhage, especially at the large curvature, with ulcerative lesions resembling buttonholes at the ileocecal valve, surrounded by a raised yellowish plaque. The lungs show hemorrhage and congestion. The heart exhibits hemorrhage in the pericardium and myocardial fat, the liver shows congestion and hemorrhage, the gallbladder has pinpoint hemorrhages, the spleen shows congestion at the edges giving it a serrated appearance, the kidneys have numerous pinpoint hemorrhages like pinpricks on the surface and medulla, renal pelvises are congested or contain clots, the bladder mucosa shows congestion and hemorrhage.

In the chronic form, deep ulcers with raised borders covered with yellowish plaque are commonly seen in the intestines, and the lungs may be adhered to the chest cavity.

However, in practice in our country, the disease often combines with other diseases, leading to changes in symptoms and lesions depending on which diseases they are combined with. Additionally, due to the long-term implementation of vaccination programs, many cases do not fully exhibit the typical lesions described above.

Chapter II

DISEASE PREVENTION

Article 5. Propaganda and Prevention of Swine Cholera

1. The Animal Health Department shall develop the content and organize the implementation of the propaganda program for the prevention and control of swine cholera. Guide the Provincial Animal Health Service (hereinafter referred to as the Provincial Animal Health Service) to implement the communication program at the local level.

2. People's Committees at all levels shall direct relevant agencies and organizations to disseminate information according to the propaganda content provided by animal health authorities.

3. Mass media agencies, specialized agencies, and organizations shall disseminate knowledge about swine cholera, its dangerous nature, and preventive measures to pig farmers, traders, slaughterers, transporters, and consumers in each village, commune, ward, and town. Information dissemination must be carried out continuously and comprehensively to help farmers understand correctly and proactively implement preventive measures against the disease, including:

a) Applying biological safety measures in pig farming;

b) Ensuring that breeding stock has clear origins, meets quality standards, and is fully vaccinated against dangerous infectious diseases as prescribed;

c) Encouraging people to commit to the "Three Nos": not hiding sick pigs, not selling diseased pigs, and not disposing of dead pigs indiscriminately.

d) Promoting the gradual change in pig farming methods, transitioning from small-scale scattered farming to concentrated farm-scale industrial farming, and applying biological safety measures.

Article 6. Application of safe biological farming methods

1. Livestock farmers must implement safe biological farming measures as follows:

a) Regularly clean, disinfect, and sterilize livestock houses and farming tools: during summer, clean the pens, feeders, and drinkers daily.

b) After selling pigs, thoroughly clean and disinfect the houses, environment, and leave the houses empty for 5-7 days.

c) Newly purchased pigs must be isolated for at least 7 days to monitor clinical symptoms until it is certain that the pigs are disease-free before being integrated with the existing pig herd.

d) Provide good care and feeding, limit visitors.

2. People's Committees at all levels are responsible for directing relevant departments, organizations, and individuals engaged in pig farming in their localities to comply with Decision No. 66/2008/QD-BNN dated June 4, 2008, of the Ministry of Agriculture and Rural Development on building disease-safe zones and facilities.

Article 7. Disease Prevention through Vaccination

1. Pet owners must carry out mandatory vaccination according to Decision No. 63/2005/QD-BNN dated October 13, 2005, of the Minister of Agriculture and Rural Development regarding mandatory vaccination for livestock and poultry.

2. Swine fever vaccination must be conducted twice annually in March-April and September-October. Additional vaccinations should be given to newly born pigs, those not vaccinated during the regular period, and booster shots should be administered to pigs whose immunity has expired. The use of vaccines must follow the manufacturer's instructions.

3. Swine fever vaccination must be carried out as follows:

a) For piglets born from vaccinated sows: vaccinate piglets aged 35-45 days;

b) For piglets born from unvaccinated sows: vaccinate piglets at 7 days old, followed by a booster shot three weeks later, or vaccinate piglets at 14 days old, followed by a booster shot two weeks later.

c) For pregnant sows: vaccinate during pregnancy between 30-85 days.

4. Pig breeding farms and concentrated pig farms (with 200 or more pigs) must conduct serum monitoring after vaccination to ensure that the vaccinated pig herd has protective immunity.

Article 8. Active Surveillance and Early Detection of Diseases

1. Organizations and individuals engaged in pig farming must conduct clinical surveillance of the pig herd to proactively detect diseases promptly: observe and identify typical clinical signs, lesions, and epidemiological characteristics of sick pigs and dead pigs.

2. Pig breeding farms must monitor the circulation of swine fever virus as follows:

a) Regularly test serum to determine the carrier status of breeding sows and boars.

b) When breeding sows and boars are found to be carriers, they must be slaughtered under strict supervision by the Animal Health Authority.

Article 9. Inspection and Control of Transportation

1. The Animal Health Service conducts inspection at the point of origin and issues a health certificate for healthy pig herds that have been vaccinated against swine fever and still have protective immunity.

2. Veterinary checkpoints at transportation hubs are responsible for controlling and detecting the transport of diseased pigs and pigs from infected areas, and handling violations as follows:

a) Destroy diseased pigs.

b) Isolate pigs from infected areas without a health certificate for observation. If pigs show signs of fever or swine fever, destroy them.

c) Require the owner to conduct inspection for healthy pigs without clinical signs of disease but without a health certificate.

d) Temporarily detain pigs with an invalid health certificate from the point of origin for the owner to supplement documentation.

đ) Strictly penalize violations according to the law.

3. When adjacent provinces have outbreaks, the Chairman of the Provincial People's Committee (hereinafter referred to as the Provincial People's Committee) decides to establish temporary veterinary checkpoints at transportation hubs upon the proposal of the Department of Agriculture and Rural Development to control pig transportation.

4. Cross-border transportation:

a) The Chairman of the People's Committees of border provinces directs all levels and sectors to strengthen inspections, controls, prevent, and handle illegal pig imports;

b) Border veterinary checkpoints regularly disinfect and sterilize all means of transport passing through the border gate.

5. The Animal Health Service must control pigs entering the province and strictly handle violations according to regulations, specifically: pigs entering the province without a health certificate; not vaccinated against swine fever; pigs of unknown origin.

6. Organizations and individuals violating quarantine and transportation regulations will be administratively punished and must bear all costs for inspection and destruction of pigs.

Chapter III

DISEASE CONTROL

Article 10. Declaration and Handling of the First Outbreak

1. The owner of livestock, upon discovering pigs showing clinical symptoms of African swine fever such as high fever, loss of appetite or reduced appetite, eye discharge, and pinpoint hemorrhages on thin skin areas resembling mosquito bites, must immediately report to the nearest veterinary authority, village veterinarian, or village head; at the same time, isolate the sick pigs in another area.

2. Upon receiving a notification of suspected African swine fever cases, grassroots veterinary officers must immediately report to the District Veterinary Station via telephone, followed by a written report detailing the name, address of the livestock owner, and other relevant information sent to the People's Committee of the commune, ward, town, and higher-level veterinary authorities.

3. The District Veterinary Station: within 24 hours of receiving a notification from grassroots veterinary officers or the livestock owner, must dispatch staff to inspect, verify, and guide the livestock owner on isolation measures for sick pigs, sanitation, and disinfection.

4. The District Veterinary Station must collect samples from the first sick animals within the district's jurisdiction for testing, and simultaneously report to higher-level veterinary authorities. Sampling techniques and sample preservation must strictly follow the guidelines of the Animal Health Department.

5. In necessary cases, the Provincial or District Animal Health Service may propose to the Provincial People's Committee or the authorized District People's Committee to issue a decision to cull pigs in the outbreak area without waiting for test results.

Article 11. Diagnosis and Testing of African Swine Fever

1. Sample Collection for Diagnosis: Suitable specimens must be collected and sent to the laboratory for diagnosis. Diagnosis must be conducted promptly to effectively prevent and control the disease. Specimen collection methods are as follows:

a) For dead pigs: Collect lymph nodes, kidneys, lungs, spleen, tonsils, and other tissues. The size of tissue samples should be 1 × 1 × 0.5 cm.

b) For sick pigs:

If the disease has not been present for more than 8 days: Collect blood with anticoagulant (heparin, EDTA) when the animal has a high fever of 41°C-42°C for viral testing.

If the disease has been present for more than 8 days (and the pig has not been vaccinated against African swine fever): Blood can be collected in dry test tubes or serum extracted for antibody testing against African swine fever.

2. Preservation and Sending of Specimens: Specimens should be sent to the laboratory as quickly as possible, no later than three days from the date of collection; they should be stored in containers, packaged, labeled with specimen information, and kept at 4°C. Send specimens along with a submission form containing all relevant information.

3. Testing and Diagnosis:

a) Diagnosis based on epidemiological patterns, disease characteristics, symptoms, lesions, therapeutic diagnosis, differential diagnosis with common diseases that may be confused with African swine fever such as: Foot-and-mouth disease, Septicemia, Paratyphoid, Swine influenza, Pig anthrax, Swine pox, Heatstroke, Poisoning, Bronchitis...

b) To confirm the disease, rely on laboratory test results of the specimen. Some diagnostic methods in the laboratory include: electron microscopy, inoculation of experimental animals, neutralization tests on rabbits, fluorescent antibody diagnosis, precipitation reactions on agar, indirect hemagglutination tests, ELISA, rRT-PCR.

Article 12. Announcement of Disease

1. When conditions for announcing a disease as stipulated in Article 17 of the Animal Health Ordinance are met, the Chairman of the Provincial People's Committee shall issue a decision to announce the disease and simultaneously announce the threatened area, buffer zone, and apply preventive measures as prescribed by law.

2. The scope of the disease announcement is defined as follows:

a) If the disease appears within the commune territory, the commune with the disease shall be announced as having the disease;

b) If the disease appears in half or more communes, the entire district shall be announced as having the disease;

c) If the disease appears in half or more districts, the entire province shall be announced as having the disease.

Article 13. Measures to Combat the Disease

1. For localities experiencing the first occurrence of swine fever:

a) Quarantine the disease area: the commune with the disease is identified as the diseased area; communes adjacent to the commune with the disease are identified as threatened areas;

b) The Chairman of the District People's Committee mobilizes veterinary forces, police, market management, and other relevant agencies and organizations to set up quarantine stations and checkpoints on major roads surrounding the diseased area and threatened areas pursuant to the authorization of the Chairman of the Provincial People's Committee;

c) The Chairman of the Commune People's Committee mobilizes veterinary forces, police, youth volunteers, and local organizations to participate in combating the disease. Anti-disease measures need to focus on the following aspects:

Compulsory slaughter of pigs suspected of being infected with swine fever, by boiling the meat thoroughly and destroying the organs.

Prohibition of transporting sick pigs, unprocessed products originating from pigs, and livestock waste out of the diseased area and threatened areas during the period of the disease.

Posting warning signs in areas affected by swine fever and limiting the movement of unrelated persons entering and exiting the diseased area; disinfecting and sterilizing all means of transportation leaving the diseased area.

Conducting a comprehensive inspection of all breeding facilities within the diseased area and threatened areas to identify cases of sick pigs; within 1-3 days in the commune with the disease and adjacent communes, a list must be compiled to monitor households and breeding facilities raising pigs and those with sick pigs.

Urgently vaccinate all pigs in the diseased area against swine fever.

2. For localities that have previously experienced swine fever outbreaks or where swine fever has spread widely:

a) For small-scale pig farms that do not fully implement biosecurity measures, the entire herd must be slaughtered and processed to be consumed locally under strict supervision by the local veterinary authority. After slaughtering, thorough cleaning, disinfection, and sterilization of the premises where sick pigs were kept and where the slaughter took place must be carried out.

b) For concentrated breeding facilities operating in industrial or semi-industrial forms, large farms that can implement biosecurity measures, the following actions should be taken:

Immediate destruction of all newly sick pigs, recently dead pigs due to the disease, and pigs showing typical symptoms of swine fever; compulsory slaughter of pigs in the same pen as sick pigs.

On-site slaughter of mildly sick pigs (with mild fever and respiratory symptoms) or healthy pigs, processing before consumption to prevent the spread of pathogens. In cases of slaughtering many pigs at once, the local veterinary authority advises the grassroots authorities to designate a slaughter site that ensures food safety, easy disinfection and sterilization, and prevents the spread of pathogens, while dispatching veterinary staff to supervise the slaughter.

For carriers, compulsory slaughter under veterinary supervision is required; breeding sows and boars carrying pathogens should not be further exploited, and thorough disinfection and sterilization of the entire area with sick pigs and surrounding areas must be conducted.

Healthy pigs in the same herd that are not slaughtered must be isolated strictly; they should be cared for, supplemented with nutrition and minerals, and vitamins to enhance their resistance to the disease.

Comprehensive cleaning, disinfection, and sterilization of the diseased area, areas with sick pigs, and slaughter sites to prevent the spread of pathogens.

Quarantine zones and checkpoints should be established to inspect the transport and sale of pigs and pig products from the diseased area to non-diseased areas.

c) For concentrated breeding facilities without sick pigs but located within the diseased area (villages or hamlets with the disease), which ensure biosecurity or have been vaccinated against swine fever and remain immune, may transport pigs out of the diseased area directly to designated slaughterhouses. Pigs must be transported in specialized vehicles ensuring no spillage of waste (manure, urine) along the way; no stops are allowed during transportation. Transport vehicles must be thoroughly cleaned, disinfected, and sterilized before leaving the slaughterhouse.

d) For pig breeding facilities of any scale: if sick pigs are found, organize the destruction of severely sick pigs and compulsory slaughter of mildly sick pigs. Unaffected pigs should be well cared for and raised for commercial purposes. Semen from infected boars should not be used.

Vaccination around the disease cluster followed by direct vaccination into the disease cluster to quickly encircle and extinguish the disease cluster, with sick animals receiving treatment and healthy animals gaining immunity.

3. Handling of herds with sick pigs and deaths:

a) When the disease is still limited: immediately destroy newly sick pigs based on clinical symptoms without waiting for laboratory test results.

b) In case of widespread disease: when multiple households have sick pigs and many pigs are affected, severely sick pigs should be destroyed, and mildly sick pigs should be handled as follows:

Pigs weighing less than 20 kg must be destroyed by burial or burning.

Pigs weighing more than 20 kg must be compulsorily slaughtered, and the meat can be used as food after boiling. Organs and other products must be destroyed.

c) Conduct thorough cleaning, disinfection, and sterilization of pigsties, breeding areas, entry and exit points, and areas where pigs are to be destroyed or buried. Individuals involved in the handling and destruction of pigs must wash and shower to eliminate pathogens and prevent their spread to other locations.

d) The destruction and burial of sick pigs should be carried out as follows:

Prior to destruction by electrocution or other methods (if applicable), pigs should be killed, placed in sacks, the sack mouths securely tied, gathered in one place for disinfection before being transported to the burial pit.

The burial pit must be located within the affected area but at least 30-100 meters away from residential houses, wells, and pig-rearing areas, with sufficient space. It is preferable to choose a location within orchards (fruit trees or timber trees). The burial pit must be wide enough to accommodate the number of pigs and waste to be buried. For example, if burying 1 ton of pigs (15-30 pigs), the burial pit should have dimensions of 1.5 - 2 meters deep x 1.5 - 2 meters wide x 1.5 - 2 meters long.

Burial procedure: After digging the pit, spread a layer of lime powder on the bottom (1 kg/m²), pour the sacks containing the pig carcasses into the pit, spray disinfectant or sprinkle lime powder over them, and cover with soil; ensure that the layer of soil covering the carcasses is at least 1 meter thick. Disinfect the burial area to complete the destruction process.

4. Measures for herds without disease and areas without outbreaks

a) For small-scale pig farms:

Encourage slaughtering and consumption on-site for these herds.

Implement strict biosecurity measures and regularly clean and disinfect the rearing areas.

b) For centralized pig meat farms:

Strictly implement biosecurity measures and regularly clean and disinfect the rearing areas.

Enhance care and feeding to boost the pigs' immunity.

Farms that meet veterinary hygiene conditions, apply biosecurity measures, have vaccinated against swine fever, and remain immune may transport pigs out of the affected area directly to designated slaughterhouses. Pigs must be transported in specialized vehicles ensuring no spillage of waste (manure, urine) during transit; no stops are allowed during transportation. Transport vehicles must be thoroughly cleaned and disinfected before leaving the farm and after leaving the slaughterhouse.

c) For sow and breeding boar farms: Under any circumstances, it is not permitted to transport breeding pigs out of the farm or the area where swine fever is circulating and causing an outbreak. Close monitoring and supervision of the herd must continue until a decision is made to declare the end of the outbreak in the locality, allowing transportation to another location; enhanced care and feeding of the herd is required.

Article 14. Announcement of the End of the Outbreak and Resumption of Pig Farming in Affected Areas

1. The Chairman of the Provincial People's Committee shall issue a decision announcing the end of the outbreak when the following conditions are met:

a) All pigs in the affected area and threatened areas have been vaccinated against swine fever and developed immunity.

b) Twenty-one days have passed since the last pig died, was compulsorily slaughtered, or destroyed, with no new cases of pigs contracting or dying from swine fever.

c) Twice-weekly cleaning, disinfection, and decontamination have been carried out continuously for two weeks in households and farms affected by the outbreak.

d) The Animal Health Service has confirmed that the conditions for announcing the end of the outbreak as stipulated in Points a, b, and c of Clause 1 of this Article are met, and has submitted a written request for the announcement of the end of the outbreak.

2. Conditions for resuming pig farming:

a) Cleaning, disinfection, and decontamination have been completed.

b) The pig-rearing facilities must remain empty for a minimum of 21 days. Before resuming pig farming, the facilities must be cleaned and sprayed with disinfectants prior to restocking.

c) Pigs reintroduced must have a known origin and have been vaccinated against swine infectious diseases as prescribed.

d) After resuming pig farming, close and continuous monitoring for 40 days (according to the OIE surveillance protocol) is necessary to prevent the recurrence of pathogens and disease.

Chapter IV

IMPLEMENTATION

Article 15. Responsibilities of central state agencies

1. Responsibilities of the Animal Health Department

a) Develop the National Program on Prevention and Control of African Swine Fever for submission to the Minister of Agriculture and Rural Development for approval by the Prime Minister; organize, guide, urge, and inspect the implementation of the Program at localities.

b) Organize, guide, and inspect the implementation of the surveillance plan for African Swine Fever at localities;

c) Conduct inspections and checks nationwide regarding work on prevention and control of African Swine Fever.

Article 16. Responsibilities of state agencies, organizations, and individuals at localities

1. Responsibilities of Provincial People's Committees

a) Direct the veterinary sector, relevant levels, and sectors to develop the Prevention and Control Program and establish safe zones and facilities against African Swine Fever at the locality;

b) Strengthen and enhance the provincial, district, and particularly the commune veterinary network to ensure adequate quantity and quality, equipped with necessary means and equipment to perform tasks. Localities without a commune veterinary network shall implement Circular No. 1569/TTg - NN dated November 19, 2007 of the Prime Minister on the implementation of allowances for commune veterinarians, Joint Circular No. 61/2008/TTLT-BNN-BNV dated May 15, 2008 between the Ministry of Agriculture and Rural Development and the Ministry of Home Affairs guiding the functions, duties, authorities, and organizational structure of specialized agencies under provincial and district People's Committees and the management responsibilities of village-level People's Committees on agriculture and rural development;

c) Direct departments, sectors, specialized agencies, and mass organizations at the locality to regularly implement information dissemination and propaganda on preventing and controlling African Swine Fever;

d) The Chairman of the Provincial People's Committee announces the outbreak and end of African Swine Fever in the province according to regulations; decides to destroy pigs infected with African Swine Fever or delegates the decision to the District People's Committee.

2. Responsibilities of the Departments of Agriculture and Rural Development

a) Advise the Provincial People's Committee on developing the provincial program on prevention and control of African Swine Fever and annual plans based on the national program on prevention and control of African Swine Fever;

b) Direct the District Veterinary Service to identify epidemic areas, threatened areas, and high-risk areas for African Swine Fever;

c) Organize and inspect the implementation of work on preventing and controlling African Swine Fever in the province.

3. Responsibilities of the District Veterinary Service

a) Directly lead, organize, and inspect work on preventing and controlling African Swine Fever in the province or city;

b) Provide professional guidance on preventive measures, organize disease surveillance, implement emergency reporting when outbreaks occur, report twice annually on June 30 and December 30 about the total pig population, vaccination results, African Swine Fever situation (if any), and disease surveillance activities to the Animal Health Department;

c) Advise and propose to the Provincial People's Committee to proactively coordinate with Regional Animal Health Services and the Central Animal Diagnostic Center under the Animal Health Department to develop monitoring programs for pig herds, especially in concentrated breeding areas, large-scale farms, or high-risk areas with previous outbreaks;

d) Advise the Department of Agriculture and Rural Development to prepare budgets for managing and supervising the prevention and control of African Swine Fever at the local level, for approval by the Provincial People's Committee.

4. Responsibilities of District People's Committees

a) Establish a county-level steering committee for disease prevention and control, chaired by the County People's Committee Chair or Vice-Chair, with Deputy Chairs from the County Agricultural Office or Economic Office, and the County Animal Health Station;

b) Establish a dedicated team for preventing and controlling African Swine Fever (funded from the local disease prevention budget);

c) Coordinate with the District Veterinary Service to direct county animal health stations and related organizations and individuals to implement preventive measures against African Swine Fever in the county;

d) Mobilize forces to serve disease prevention and control efforts, particularly vaccination, destruction, and treatment of diseased pigs;

đ) Allocate local government funds for disease prevention and control at the county level.

5. Responsibilities of the Agricultural Office or Economic Office, and the Animal Health Station

a) Directly implement work on preventing and controlling African Swine Fever in the county;

b) Provide technical guidance on preventive measures down to villages and hamlets;

c) Report promptly on financial, material, chemical, vaccine, and labor needs to the County People's Committee and the District Veterinary Service;

d) Monthly report on disease prevention and control activities to the District Veterinary Service including the number of pigs, vaccination results, and African Swine Fever situations (if any) in the counties.

6. Responsibilities of Village People's Committees

a) Establish a village-level steering committee for disease prevention and control, chaired by the Village People's Committee Chair, with participation from the Party Committee, government, mass organizations, and veterinary staff;

b) Arrange a specialized team to provide technical guidance, maintain constant presence, and compile disease situation reports and vaccination results;

c) Direct village chiefs to directly inspect and monitor disease situations; coordinate with mass organizations (Youth Union, Women's Union, Farmers' Association, Veterans' Association, and other organizations) to mobilize the people to supervise and implement preventive measures. Each village should organize a commitment to "Three Nos";

 Establish a rapid response team for disease control, consisting of self-defense militia, youth, veterinary staff, and police to destroy diseased pigs, disinfect and sterilize, monitor people entering and leaving the epidemic area, and guard at animal quarantine checkpoints.

b) Commune veterinary staff

Monitor and detect African Swine Fever down to households and breeding facilities within the commune and report promptly to the Commune People's Committee and the County Animal Health Station;

Directly participate in disease prevention and control work, including vaccination;

Directly participate in monitoring financial support for disease prevention and control.

Article 17. Responsibilities of Pet Owners

1. Ensuring breeding conditions regarding location, housing, livestock breeds, feed, drinking water, hygiene, and waste disposal in accordance with veterinary laws.

2. Reporting immediately to veterinary staff or the Village Chief when suspecting pigs have contracted a disease.

3. Strictly implementing preventive measures against African swine fever as stipulated in this Circular.

Article 18. Effective Date

This Circular shall take effect 45 days from the date of signature.

Any difficulties or need for supplementation or amendment during implementation should be reported to the Ministry of Agriculture and Rural Development for study and resolution./.