Tridge summary
A 2018 study led by Dr Scott Dee investigated the stability of African Swine Fever virus (ASFv) in feed ingredients, focusing on 12 ingredients commonly used in swine feed. The study confirmed that ASFv can be transmitted through plant-based feed, with varying infection rates depending on the virus dose and feed consumption volume. It highlighted the need for improved feed biosecurity to prevent ASFv entry into farms. The research also underscored the effectiveness of physical and chemical treatments like heat and feed additives in reducing virus risks in feed. With ASFv posing a significant threat to the US swine industry, the study emphasizes the importance of implementing mitigation strategies, including feed quarantine, heat treatment, and the use of antimicrobial feed additives, to prevent ASFv entry through imported feed ingredients.
Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.
Original content
Swine enteric coronaviruses, including Porcine Epidemic Diarrhoea virus (PEDv) and porcine deltacoronavirus (PDCoV), are considered the last major transboundary swine diseases introduced into the US pig herd in 2013 and 2014, respectively. Several epidemiological analyses into the introduction and rapid spread across new farms revealed the potential source of the virus as contaminated feed and feed ingredients. Although there are other risk factors, such as illegally smuggled pork products, for introduction of ASFv into the US, plant-based feeds and feed ingredients are of particular concern due to several unique characteristics. What are the relevant questions to ask? Which ingredients support ASFv stability? Identifying which feed ingredients provide an environmental matrix that supports ASFv stability is an important step in determining risk. To evaluate this risk using a transboundary shipment model, in 2018 a team of researchers led by Dr Scott Dee selected 12 feeds, ...
Source: Pigprogress
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