Originally from: frances fish
                        
Referring to the feeding of unprocessed swill by Bobby to his pigs,as Joyce so pertinently asks, which part of the swill can carry FMD virus ? We have been told by experienced people that pig-swill tends to be very acidic. Is this after processing or also before ? I ask because I recall that one of the agents used by Defra in particular to "Disinfect" was citric acid, as we were informed a low Ph killed the virus. But, then much of what we were told of FMD has proved not to be so and quite a lot more should be taken with a tonne(or thereabouts) of sodium chloride. O.K. common salt to you & me. Frances