Oral transmission of porcine reproductive and respiratory syndrome virus by muscle of experimentally infected pigs

Linden, I.F.A. van der; Linde-Bril, E M van der; Voermans, J.J.M.; Rijn, Piet A. van; Pol, J.M.A.; Martin, R.R.; Steverink, P.J.G.M.

doi:10.1016/j.vetmic.2003.09.015

Cited by 30 publications

(32 citation statements)

References 9 publications

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“…In fact, pigs may become infected after ingestion of meat samples negative by virus isolation, but positive by means of RT-PCR [136, 137]. Nevertheless, after conventional post-slaughter handling and freezing, or after traditional manufacturing of pork products, the amount of infectious PRRSV in these products is very low, or even negligible [138, 139]. Therefore, the likelihood of importing the disease through meat imports is limited, but has to be taken into account [140, 141].…”

Section: Prrsv Transmission Between Farmsmentioning

confidence: 99%

Review on the transmission porcine reproductive and respiratory syndrome virus between pigs and farms and impact on vaccination

Pileri

Mateu

2016

Vet Res

169

141

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Porcine reproductive and respiratory syndrome (PRRS) is considered to be one of the most costly diseases affecting intensive pig production worldwide. Control of PRRS is a complex issue and involves a combination of measures including monitoring, diagnosis, biosecurity, herd management, and immunization. In spite of the numerous studies dealing with PRRS virus epidemiology, transmission of the infection is still not fully understood. The present article reviews the current knowledge on PRRSV transmission between and within farm, and the impact of vaccination on virus transmission.

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Section: Prrsv Transmission Between Farmsmentioning

confidence: 99%

Review on the transmission porcine reproductive and respiratory syndrome virus between pigs and farms and impact on vaccination

Pileri

Mateu

2016

Vet Res

169

141

View full text Add to dashboard Cite

show abstract

“…It is known that pigs may become infected via exposure to PRRSV by any of several routes: intranasal [18,45], intramuscular [18,45], oral [18,28,29,42], intrauterine [7], and vaginal [3,17,44]. Transmission via aerosols also occurs and was once considered the primary route of PRRSV transmission 1 , but it has been difficult to consistently reproduce airborne transmission of PRRSV from infected to susceptible pigs under experimental conditions [4,11,15,25,26,40,41,43].…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature and relative humidity on the stability of infectious porcine reproductive and respiratory syndrome virus in aerosols

et al. 2007

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-The objective of this experiment was to describe the stability of airborne infectious porcine reproductive and respiratory syndrome virus (PRRSV) as a function of temperature and relative humidity. A cloud of infectious PRRSV was aerosolized using 24-jet Collison nebulizer into a dynamic aerosol toroid (DAT) maintained at a specific temperature and relative humidity. The PRRSV cloud within the DAT was sampled repeatedly over time using SKC BioSampler impingers and the total viral RNA (RT-PCR) and concentration of infectious PRRSV (TCID 50 ) in the air samples was determined. As measured by quantitative RT-PCR, PRRSV RNA was stable under the conditions evaluated in this study. Thus, a comparison of viral RNA and Rhodamine B dye, a physical tracer, found no significant difference in the slopes of the lines. Titers of infectious virus were plotted by time and the half-life (T 1/2) of infectious PRRSV was calculated using linear regression analysis. An analysis of the results showed that aerosolized PRRSV was more stable at lower temperatures and/or lower relative humidity, but temperature had a greater effect on the T 1/2 of PRRSV than relative humidity. Based on these results, an equation was derived to predict the T 1/2 of infectious airborne PRRSV for any combination of environmental temperature and relative humidity.aerosol / virus stability / PRRSV / relative humidity / temperature

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“…In another study, the virus could be isolated from only one of 72 muscle tissues collected from 18 pigs between 3 and 70 days after exposure (Mengeling et al, 1995). PRRSV was detected after cooling pork for 24 h at 4 °C and for 10 days of freezing (van der Linden et al, 2003). In a study on the survival of Lelystad strain of PRRSV in muscle tissue from viraemic pigs, virus was detected in diaphragm (0 h post mortem) and in neck musculature (24 h post mortem) samples collected 5 to 10 days post inoculation (Bloemraad et al, 1994).…”

Section: Discussionmentioning

confidence: 95%

“…Low concentrations of PRRSV have been detected in muscle samples of experimentally infected pigs (Bloemraad et al, 1994;Magar et al, 1995;Mengeling et al, 1995), indicating the possibility of oral transmission through infected pork. In fact, oral transmission in pigs was demonstrated by using a PRRSV suspension (Magar and Larochelle, 2004) and via the feeding of pork obtained from recently infected pigs (van der Linden et al, 2003). The virus has also been detected occasionally in abattoir meat samples (Frey et al, 1995).…”

mentioning

confidence: 99%

Survival of porcine reproductive and respiratory syndrome virus in fresh pork

Guarino

Moura

Cox

et al. 2014

Acta Veterinaria Hungarica

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Porcine reproductive and respiratory syndrome virus (PRRSV) remains one of the most economically important diseases of pigs. Transmission of PRRS virus has been reported through many routes, with aerosol route being the most predominant. There may also be a potential risk of transmission through contaminated pork, but this has never been investigated. The purpose of this study was to experimentally contaminate fresh pork with three different concentrations of PRRSV and to study virus survival at ambient (25 °C), refrigerated (4 °C), and frozen (-20 °C) temperatures. Concentrations of virus representing natural infectivity level and 'worst case scenario' were studied. The virus was detected in fresh pork at all three virus concentrations for up to 48 h at ambient temperature. At 4 °C, the virus survived for 6 days in pork inoculated with the higher virus concentration and for 3 days in pork inoculated at the lower concentration. At frozen temperature, PRRSV was detected for up to 60 days in pork inoculated at the higher concentration and for 7 days in pork inoculated at the lower concentration. These results suggest that fresh pork has the potential to be a vehicle for virus dissemination depending upon temperature and time of storage.

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Oral transmission of porcine reproductive and respiratory syndrome virus by muscle of experimentally infected pigs

Cited by 30 publications

References 9 publications

Review on the transmission porcine reproductive and respiratory syndrome virus between pigs and farms and impact on vaccination

Review on the transmission porcine reproductive and respiratory syndrome virus between pigs and farms and impact on vaccination

Effect of temperature and relative humidity on the stability of infectious porcine reproductive and respiratory syndrome virus in aerosols

Survival of porcine reproductive and respiratory syndrome virus in fresh pork

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