Harrison Olivia L, Paulk Chad B, Woodworth Jason C, Gebhardt Jordan T, Jones Cassandra K
Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, USA.
Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA.
Transl Anim Sci. 2024 Jan 19;8:txae009. doi: 10.1093/tas/txae009. eCollection 2024.
African swine fever virus (ASFV) is a highly infectious virus known to cause substantial mortality and morbidity in pigs. The transmissibility and severity of disease within pigs, as well as the potentially resultant catastrophic trade ramifications, warrant its status as a foreign animal disease of substantial concern to the United States. The ASFV virus can survive for extended periods of time outside its host, and its greatest concentration is often observed in blood and organs, products that are frequently used as raw materials to manufacture porcine-derived ingredients fed to animals in the United States. Unlike ruminant-based proteins that cannot be fed to ruminant animals, it is permissible to feed porcine-derived ingredients to pigs in the United States. However, the increased threat of ASFV entry into the United States and our evolving understanding of viral transmission by feedstuffs warrant further investigation into this practice. The objectives of this review are to describe the current knowledge of ASFV survival in raw materials used to produce porcine-based ingredients, identify priorities for future research, and summarize potential options for managing risk until additional knowledge can be gained. While limited data is available for ASFV-specific mitigation, the temperatures used in both spray-drying and rendering have proven to effectively reduce viral concentrations of multiple swine viruses below detectable limits. However, some of these procedures may not eliminate the risk of recontamination, which necessitates the need for additional prevention or mitigation measures. Most published research in this area relies on direct inoculation of raw ingredient, not the finished porcine-derived ingredient. Currently, three published studies report ASFV mitigation in either thermally processed conditions (>40 °C) or ingredient quarantine (<40 °C). Virus inactivation, or the reduction of viral concentrations below detectable levels, was observed in the thermally processed study and one of the two ingredient quarantine studies. In conclusion, there is little knowledge to eliminate the risk of recontamination in porcine-derived ingredients; therefore, future research should aim to support and validate the currently available literature for the continued and safe production of porcine-derived ingredients in the event of a foreign animal disease outbreak.
非洲猪瘟病毒（ASFV）是一种高传染性病毒，已知会在猪群中导致大量死亡和发病。该病毒在猪群中的传播性和疾病严重程度，以及由此可能产生的灾难性贸易影响，使其成为美国高度关注的外来动物疾病。ASFV病毒能够在宿主之外长时间存活，并且其最高浓度通常出现在血液和器官中，而这些产品在美国经常被用作制造动物食用的猪源成分的原材料。与不能喂给反刍动物的反刍动物蛋白不同，在美国将猪源成分喂给猪是允许的。然而，ASFV进入美国的威胁增加以及我们对饲料传播病毒的不断演变的认识，使得有必要对这种做法进行进一步调查。本综述的目的是描述目前关于ASFV在用于生产猪源成分的原材料中存活情况的知识，确定未来研究的重点，并总结在获得更多知识之前管理风险的潜在选择。虽然关于ASFV特异性缓解的可用数据有限，但喷雾干燥和炼制过程中使用的温度已被证明能有效将多种猪病毒的病毒浓度降低到可检测限度以下。然而，其中一些程序可能无法消除再污染的风险，这就需要采取额外的预防或缓解措施。该领域的大多数已发表研究依赖于对原料的直接接种，而非成品猪源成分。目前，三项已发表的研究报告了在热处理条件（>40°C）或成分检疫（<40°C）下ASFV的缓解情况。在热处理研究以及两项成分检疫研究中的一项中观察到了病毒失活，即病毒浓度降低到可检测水平以下。总之，对于消除猪源成分中再污染风险的知识了解甚少；因此，未来的研究应旨在支持和验证现有文献，以便在发生外来动物疾病疫情时持续安全地生产猪源成分。
