The inactivation of foot and mouth disease, Aujeszky's disease and classical swine fever viruses in pig slurry

Abstract

The aim of the study was to investigate the decontamination of pig slurry containing exotic viruses of pigs, foot and mouth disease virus (FMDV), Aujeszky's disease virus (ADV) and classical swine fever virus (CSFV). Laboratory‐scale decontamination experiments showed that FMDV, ADV and CSFV were heat inactivated in slurry within 3 min at 67 °C, 3 min at 62 °C and 3 min at 60 °C and in Glasgow Eagles medium within 5 min at 67 °C, 4 min at 65 °C and 2 min at 65 °C, respectively. At pilot scale, FMDV was heat inactivated at 66 °C in water and 61 °C in slurry, ADV at 61 °C in water or slurry and CSFV at 62 °C in water and 50 °C in slurry. Treatment of pig slurry for the inactivation of exotic viruses may be achieved through the use of a thermal pilot plant operating in continuous mode. The work demonstrates the suitability of thermal treatment in ensuring the safety of pig slurry following a disease outbreak.

Survival of BPV and Aujeszky's disease viruses in meat wastes subjected to different sanitization processes

“…In the present study, it survived two times longer, which was probably caused by the protective effect of meat, bones or tube walls from the direct action of physico-chemical parameters. Turner et al (2000), compared the survival of Aujeszky's disease viruses on media and in slurry at different temperatures. It appeared that he detected the virus last time at 55 o C at the 5 th minute of the fermentation process, whereas in a medium they survived longer -up to 15 minutes, and its titre decreased by 2 log.…”

Transmission of classical swine fever. A review

“…Also conjunctival, genital and parental infections are described (72). The minimal amount of viral particles necessary for a successful infection is route dependent (76 …”

Intra-Family and Inter-Family Comparisons for Viral Susceptibility to Heat Inactivation

“…Retrieving the various publications cited herein was one of the most difficult aspects of this survey. The literature obtained includes reports of the inactivation of a variety of non-enveloped [3][4][5][7][8][9][10][11]19,[23][24][25][26][27][28]39] and enveloped [1,6,12,[14][15][16][17][18]21,22,26,[29][30][31]33] viruses. As might be expected, those viruses considered a threat to food safety are somewhat more highly represented in the heat inactivation literature.…”

“…Heat inactivation of viruses represents an important approach for mitigating the risk of viral contamination for food and drinking water protection [1][2][3][4][5][6][7][8][9][10], inactivation of vaccine viruses [11][12][13][14][15], inactivation of viruses of importance to agriculture and animal husbandry [16][17][18][19][20][21][22][23][24][25][26][27][28][29][30], and inactivation of viruses in blood products [31][32][33]. More recently, heat inactivation and more particularly high-temperature short-time (HTST) treatment have been evaluated as a barrier technology for mitigating the risk of introducing adventitious viral contaminants into biologics manufacturing processes through contaminated cell culture reagents [34][35][36].…”