Swine it #34: COVID-19 pandemic and its repercussions for pig producers – Dr Heather Fowler
Márcio Gonçalves speaks to Director of Producer and Public Health at the National Pork Board Dr Heather Fowler about the impacts of the COVID-19 pandemic on pig producers.
7 May 2020
2 minute read
By: Part of Series:
Our guest this episode is Dr Heather Fowler. Dr Fowler completed her Veterinary Medical degree at the University of Pennsylvania School of Veterinary Medicine in 2010, a Master in Public Health in Applied Biostatistics and Epidemiology at the Yale School of Public Health in 2011, and a PhD in Environmental and Occupational Hygiene from the University of Washington School of Public Health in 2017. She is board certified in veterinary preventive medicine and has expertise in the areas of zoonotic disease, public health, worker safety and health, and One Health application. In the summer of 2017, Dr Fowler began work as the Director of Producer and Public Health at the National Pork Board where she oversees public health as well as occupational safety and health issues as they relate to swine production in the United States.
What you will learn in this episode:
- The interactions between COVID-19 and pigs.
- How COVID-19 is affecting pig producers from a business and farm level.
- What separates successful swine professionals from the rest.
"Really just driving home how important it is to practice social distancing even at the farm… Maybe that means staggering the start of the shift for each staff member as well as the break time so they are not congregating in the break room."
-Dr Heather Fowler, Director of Producer and Public Health at the National Pork Board-
