Pig Farms Have Just Killed 200,000 People; Put the Blame Where it Belongs

C. Ingram, D.O.

April 26, 2020, updated, 9:00 CST

There has to be a clear and categorical source regarding this global disease, the Covid-19 syndrome, which is devastating the people and countries of this world. In fact, there can be no other conclusion. It is industrial-style farms. In particular, swine are the harbinger of this disease. Will the world, then, finally wake-up? Covid-19 is, overall, one percent or less fatal. What if a bird flu pandemic arises? It is 50% fatal.

The industrial farming connection is the most credible. In 2019 tens of millions of China’s pigs died from viral infections. As well, among the earliest victims of the illness, which, apparently, broke out in Wuhan, China, were those who traded heavily in hogs.

Caption: Factory mon0-culture farm in China

The Hubei province with Wuhan, in particular, is one of the most intensive industrial pig farm districts in all China. There would have to be a disease that would break out there. China at its height had more pigs than all the people existing in North America. These are not spread out in the countryside but are primarily enclosed body-to-body in intensive pig factories.

God says don’t eat pork. Now, look at the degree of the disaster in this world as a result of defying this.

It’s obviously in the pigs. It seems to have gotten, as well, into other sources of commercial meat. According to federal watchdog reports “meat and poultry employees have among the highest illness rates of all manufacturing employees…”

To date, some 50 meatpacking plants are suffering from outbreaks; nearly 20 have been shuttered. A listing and description of the closed plants are as follows:

  •  the Worthington, MN, JBS pork slaughterhouse and meat packing facility
  •  the Sioux Falls, SD, Smithfield Foods pork slaughterhouse and meat packing facility
  •  the Charles Smithfield Foods dry sausage pork processing facility
  •  the Tyson Columbus Junction, Iowa, pig slaughterhouse, now apparently re-opened
  •  the Tyson Foods pig slaughterhouse in Logansport, Indiana
  •  the  Indiana Packers Corporation pig slaughterhouse
  •  Cargill Meat Solutions (now partially re-opened)
  •  a Smithfield Foods pork processing plant  in Cudahy, Wisconsin
  •  a Smithfield Foods pork subsidiary in Marin City, Missouri
  •  a JBS beef processing plant in Greely, Colorado
  •  a Cargill beef processing plant in High River, Alberta
  •  the Comfrey Farm Prime Pork Plant in Minnesota (soon to re-open)
  •  Cargill Meat Solutions of Hazelton, PA
  •  the JBS beef processing plant and slaughterhouse in Souderton, Montgomery County, PA
  •  the JBS beef processing facility in Green Bay, Wisconsin
  •  the sausage maker Salm Partners in Denmark, Wisconsin
  •  the beef, sausage, and breaded pork producer, American Foods Group
  •  the pork and turkey processor Prestage Foods of Iowa

The virus swept rapidly through these factories. In the large Sioux Falls plant the confirmed positive cases are nearly 1000, over one-fourth of the workforce. What, then, of those who are infected but test false-negative? Easily, one half of the workforce of some 3700 people could be hit. Surely, the vile aerosol from the slaughter of these animals, via the blood and feces, is a contributing factor. Then, there are components associated with hogs that feed this infection, perhaps simply by handing the meat, blood, and feces. Pigs are filthy. There is no way to escape this.

As a rule, the spread is worse in hog slaughtering facilities. There, no doubt, is close contact, but so is there in numerous other industries. None have been hit as hard as the meat processors.  Yet, the world is told, the meat is non-infective and “food does not contribute to the spread.”

We are reassured, constantly, that the food is safe. Shouldn’t it be thoroughly tested to be sure? The Chinese at least tested their pork and found the pathogen survives refrigeration and freezing. Shouldn’t we do so as well?

In addition, wherever such meat packing facilities are located, there is the highest incidence of the infection, a fact which is exceedingly telling. In some instances infections of plant employees and their contacts account for as much as one-third to one-half of the entire state or county incidence. There are over 150 meat processors; all have this high density of outbreak cases in their surrounds. Most suffer an over one per one-thousand rate, in some cases as many as 100 per thousand, which puts them in the top areas of infection. Eventually, this will be analyzed. It will be found that a high viral load is associated with factory farm animals, especially pigs.

Yet, direly, none of the farm animal vectors are being tested. It would be simple to evaluate if the factory herds are infected. In contrast, regarding the wild animals sold in the Wuhan market none of them tested positive for this novel virus. This points to factory farms, which in the Wuhan area were suffering from a coronavirus epidemic at the time. Meanwhile, according to experts at the Scripps Research Institute the original animal hosts for the disease likely lived in tight quarters, said the investigators, “to allow natural selection to proceed efficiently.” Rather than wild animals this points exclusively to pigs.

After all, China is the world’s pig-centric region. Becoming a major hub for agribusiness, it has superseded America and Europe. Wuhan itself is a major hub for pig farming, as is all Hubei province. By 2017, China had 435 million pigs, more than the amount in the US, Canada, and Europe together. All this has been heavily backed by the government as well as a plethora of multinational entities, including Goldman-Sachs and Barclay’s.

During the pre-pandemic time it had erected the unfathomable, which is multi-story pig farms, even calling them hotels. Up to 15 stories high, their degree and extent was unprecedented, a true experiment how far industrial farming could be pushed. The concern was already there. No staff movement was allowed between each floor, and new pigs were “quarantined” before being released into the herds.

Regardless, pork alone is the issue, not merely how it is farmed. So is the Chinese food supply, especially the government-sponsored schemes. That pork ultimately contains antibiotic residues, steroids, GMOs, and drug resistant germs, including MRSA plus a inordinate number of worms and other parasites.

Who knows what other vileness it contains? This brings us to the latest wretchedness. Can it even be imagined? After the lockdown in Wuhan government rations of pork were delivered, in all things in filthy, contaminated garbage trucks. So low is the regard by the government for the common people.

Carter Dill in The Hill says it well, and we agree:

“It’s time to shut down this industry before it breeds another virus that kills hundreds of thousands of Americans…. Second, as we phase out of animal agribusiness — and the festering factory farms and wet markets rife with the disease — we need to establish new legal protections for animal populations and habitat.”

Whoever is responsible for funding, developing, and maintaining China’s pig industry, whoever is profiting, is culpable for this pandemic. These are also liable for the deaths of some 220,000 people, a heavy culpability indeed.