Thermal inactivation of African swine fever virus in feed ingredients

Abstract

African swine fever virus (ASFV) causes a fatal infectious disease affecting domestic pigs and wild boars. ASFV is highly stable and easily transmitted by consumption of contaminated swine feed and pork products. Heat treatment of feed ingredients is a means to minimize the risk of contamination through swine feed consumption. The objectives of this study were to determine the thermal inactivation of ASFV in non-animal and animal origin feed ingredients. The rate of thermal inactivation is represented by decimal reduction time (DT) or time required to reduce ASFV per 1 log at temperature T. The mean D60, D70, D80 and D85 of meat and bone meal (MBM), soybean meal (SBM), and maize grain (MZ) are in the ranges 5.11–6.78, 2.19–3.01, 0.99–2.02, and 0.16–0.99 min, respectively. DT is used to compare the heat resistance of ASFV in the feed ingredient matrices. The mean DT of ASFV in MBM, SBM and MZ was not statistically significant, and the heat resistance of ASFV in MBM, SBM, and MZ was not different at 60, 70, 80, or 85 °C. The multiple DT was used to develop a DT model to predict DT at various inactivation temperatures. The DT models for MBM, SBM, and MZ are log DT = − $$\left( {\frac{T}{32.08}} \right)$$ T 32.08 + 2.69, log DT = − $$\left( {\frac{T}{31.77}} \right)$$ T 31.77 + 2.55, and log DT = − $$\left( {\frac{T}{18.96}} \right)$$ T 18.96 + 4.01. To expand and ease the field applications, a spreadsheet predicting the DT and the inactivation time (with 95% confidence interval) from these DT models is available to download.

Biosecurity and Mitigation Strategies to Control Swine Viruses in Feed Ingredients and Complete Feeds

“…Additional studies have been conducted to evaluate the effectiveness of the spray drying process used for animal plasma [56,77,79,81] to inactivate ASFV, CSFV, PEDV, and PRRSV (Table 5), and a few other studies have evaluated lab-scale drying and heating of several grains, DDGS, soybean meal, and animal by-products [58,82,83]. Only one study has evaluated conditioning and pelleting time and temperatures on PEDV inactivation of complete feed [78].…”

Prevalensi Virus Demam Babi Afrika pada Produk Daging Babi yang Diuji di Laboratorium Balai Besar Uji Standar Karantina Pertanian

“…Kim et al (2019) menguji secara acak 52 dari 4064 produk daging babi yang dibawa wisatawan dari Tiongkok ke Korea Selatan dengan qPCR dan memperoleh empat sampel positif ASFV. Songkasupa et al (2020) juga menguji produk daging babi sitaan di bandara internasional Thailand serta pos karantina dan mendapatkan hasil 8,5% produk daging babi sitaan tersebut positif ASFV. Beberapa penelitian eksperimental juga sudah dilakukan untuk membuktikan bahwa benar ASFV mampu bertahan pada karkas dan produk daging babi (Petrini et al, 2019;Arzumanyan et al, 2021;Onyilagha et al, 2021).…”