The pig is pushed either with a gas or a liquid; if pushed by gas, some systems can be adapted in the gas inlet in order to ensure pig's constant speed, whatever the flow pressure is. The pigs must be removed, as many pigs are rented, pigs wear and must be replaced, and cleaning (and other) pigs push contaminants from the pipeline such as wax, foreign objects, hydrates, etc., which must be removed from the pipeline. There are inherent risks in opening the barrel to atmospheric pressure so care must be taken to ensure that the barrel is depressurized prior to opening. If the barrel is not completely depressurized, the pig can be ejected from the barrel and operators have been severely injured when standing in front of an open pig door. A pig was once accidentally shot out of the end of a pipeline without a proper pig receiver and went through the side of a house 500 feet away. When the product is sour, the barrel should be evacuated to a flare system where the sour gas is burnt. Operators should wear a self-contained breathing apparatus when working on sour systems.