The Van Rooi Meat location in Helmond will remain locked for at least 14 days. Initially, the slaughterhouse should open again from tomorrow 3 June, but the closure has been extended by the Brabant Zuidoost Safety Region to Wednesday 17 June.
The infection rate of the samples taken is 17%. This is so high that the safety region speaks of a source of contamination. From tomorrow, all Van Rooi Meat employees in Helmond will be quarantined for 14 days to ensure that the virus does not spread further. The site was closed by authorities last Friday.
More than 20% of slaughter capacity
The extended closure is a setback for the Dutch pig sector, because it means that part of the slaughter capacity remains unused. Normally, between 10,000 and 15,000 pigs are slaughtered in Helmond on a daily basis, which represents more than 20% of the slaughter capacity in our country. For the time being, Van Rooi is still allowed to deliver meat.
With today’s knowledge, Vion will be allowed to slaughter again next Thursday in Groenlo, also closed due to many contamination among the staff.
Wouter Baan is a market expert for Pigs & Milk at Boerenbusiness. He focuses, among other things, on the dairy and pig markets and also presents weekly market updates for Milk and Pigs.
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This is a response to the Farmers Business article:
[url=https://www.boerenbusiness.nl/varkens/artikel/10887545/van-rooi-meat-nog-zeker-tot-half-juni-op-slot]Van Rooi Meat will be locked until mid-June[/url]
I find it strange, from the beginning of March corona in our country, and now suddenly appears to be around 20% infected, how long does someone stay infected after they have ingested the virus?
the corona virus has been around for a long time
What about exactly, what is being tested? Whether someone currently has Corona or is it also being checked whether the person has ever had it? In short, the 17%, is that only people who are currently ill or are the patients already healed already included?