Appetite for ‘warm meat’ drives risk of disease in Hong Kong and China
A wet market, where animals are freshly slaughtered rather than chilled was identified as the source of the coronavirus outbreak. But experts have long warned of dangers
Each evening, under cover of darkness, hundreds of live pigs from farms across China are trucked through the rusting gates of a cluster of mildew-stained quarantine and inspection buildings in the Qingshuihe logistics zone in Shenzhen.
Overnight they are checked for illness, primarily the African swine fever (ASF) that is expected to kill off a quarter of the world’s pigs, and reloaded on to ventilated trucks with dual mainland China and Hong Kong licence plates.