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 (D_T) 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

SUBMITTER: Songkasupa T 

PROVIDER: S-EPMC9512900 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature