Comparison of Thermal and Non-Thermal Processing of Swine Feed and the Use of Selected Feed Additives on Inactivation of Porcine Epidemic Diarrhea Virus (PEDV)

Trudeau, Michaela P.; Verma, Harsha; Sampedro, Fernando; Urriola, Pedro E; Shurson, Gerald C; McKelvey, Jessica A.; Pillai, Suresh D.; Goyal, Sagar M.

doi:10.1371/journal.pone.0158128

Cited by 35 publications

(53 citation statements)

References 32 publications

(38 reference statements)

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“…Addition of salt, but not sugar, to the control diet caused a decrease in delta values for inactivation of PDCoV. This observation is in agreement with inactivation of PEDV in complete swine feed, where adding both salt and sugar increased inactivation of PEDV [20]. Likewise, this observation is in agreement with results from an experiment that suggest that addition of phosphate supplemented salt mix to casting for sausage manufacturing increases inactivation of several viruses affecting swine such as Food and Mouth Disease Virus, Classical Swine Fever Virus, Swine Vesicular Disease Virus, and African Swine Fever Virus [23].…”

Section: Discussionsupporting

confidence: 83%

“…Comparing data from this experiment with data on inactivation of PEDV, it appears that PDCoV is more labile than PEDV to environmental temperature and storage conditions because the delta values for PDCoV were, in general, much less (<2 d) than 17 days observed for PEDV [20]. Comparison of inactivation kinetics suggest that PEDV resists inactivation during feed storage to a greater extent than does PDCoV.…”

Section: Discussionmentioning

confidence: 70%

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Feed additives decrease survival of delta coronavirus in nursery pig diets

et al. 2017

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BackgroundFeed contaminated with feces from infected pigs is believed to be a potential route of transmission of porcine delta coronavirus (PDCoV). The objective of this study was to determine if the addition of commercial feed additives (e.i., acids, salt and sugar) to swine feed can be an effective strategy to inactive PDCoV.ResultsSix commercial feed acids (UltraAcid P, Activate DA, KEMGEST, Acid Booster, Luprosil, and Amasil), salt, and sugar were evaluated. The acids were added at the recommended concentrations to 5 g aliquots of complete feed, which were also inoculated with 1 mL of PDCoV and incubated for 0, 7, 14, 21, 28, and 35 days. In another experiment, double the recommended concentrations of these additives were also added to the feed samples and incubated for 0, 1, 3, 7, and 10 days. All samples were stored at room temperature (~25 °C) followed by removal of aliquots at 0, 7, 14, 21, 28, and 35 days. Any surviving virus was eluted in a buffer solution and then titrated in swine testicular cells. Feed samples without any additive were used as controls. Both Weibull and log-linear kinetic models were used to analyze virus survival curves. The presence of a tail in the virus inactivation curves indicated deviations from the linear behavior and hence, the Weibull model was chosen for characterizing the inactivation responses due to the better fit. At recommended concentrations, delta values (days to decrease virus concentration by 1 log) ranged from 0.62–1.72 days, but there were no differences on virus survival among feed samples with or without additives at the manufacturers recommended concentrations. Doubling the concentration of the additives reduced the delta value to ≤ 0.28 days (P < 0.05) for all the additives except for Amasil (delta values of 0.86 vs. 4.95 days). Feed additives that contained phosphoric acid, citric acid, or fumaric acid were the most effective in reducing virus survival, although none of the additives completely inactivated the virus by 10- days post-inoculation.ConclusionsCommercial feed additives (acidifiers and salt) may be utilized as a strategy to decrease risk of PDCoV in feed, specially, commercial feed acidifiers at double the recommended concentrations reduced PDCoV survival in complete feed during storage at room temperature. However, none of these additives completely inactivated the virus.

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Section: Discussionsupporting

confidence: 83%

Section: Discussionmentioning

confidence: 70%

Feed additives decrease survival of delta coronavirus in nursery pig diets

et al. 2017

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“…More extreme temperatures have also been evaluated in which 145°C inactivated PEDV after 10 min (Trudeau et al, 2016). When comparing the previous studies to the present study, the use of a pellet mill inactivated PEDV at a faster rate (30 s) and much lower temperature (54.4°C).…”

Section: Discussionmentioning

confidence: 72%

Effect of pelleting on survival of porcine epidemic diarrhea virus–contaminated feed

Cochrane¹,

Schumacher²,

Dritz³

et al. 2017

Journal of Animal Science

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Recent research has confirmed that porcine epidemic diarrhea virus (PEDV) can be transmitted by swine feed and ingredients (Dee et al., 2014(Dee et al., , 2015Schumacher et al., 2015). In a review by Nitikanchana (2014) ABSTRACT: Porcine epidemic diarrhea virus (PEDV) is a heat-sensitive virus that has devastated the U.S. swine industry. Because of its heat sensitivity, we hypothesized that a steam conditioner and pellet mill mimicking traditional commercial thermal processing may mitigate PEDV infectivity. Pelleting, a common feed processing method, includes the use of steam and shear forces, resulting in increased temperature of the processed feed. Two thermal processing experiments were designed to determine if different pellet mill conditioner retention times and temperatures would impact PEDV quantity and infectivity by analysis of quantitative reverse transcription PCR and bioassay. In Exp. 1, a 3 × 3 × 2 factorial design was used with 3 pelleting temperatures (68.3, 79.4, and 90.6°C), 3 conditioning times (45, 90, or 180 s), and 2 doses of viral inoculation (low, 1 × 10 2 tissue culture infectious dose 50 (the concentration used to see cytopathic effect in 50% of the cells)/g, or high, 1 × 10 4 tissue culture infectious dose 50 /g). Noninoculated and PEDV-inoculated unprocessed mash were used as controls. The low-dose PEDV-infected mash had 6.8 ± 1.8 cycle threshold (Ct) greater (P < 0.05) PEDV than the high-dose mash. Regardless of time or temperature, pelleting reduced (P < 0.05) the quantity of detectable viral PEDV RNA compared with the PEDV-inoculated unprocessed mash. Fecal swabs from pigs inoculated with the PEDV-positive unprocessed mash, regardless of dose, were clinically PEDV positive from 2 to 7 d (end of the trial) after inoculation. However, if either PEDV dose of inoculated feed was pelleted at any of the 9 tested conditioning time × temperature combinations, no PEDV RNA was detected in fecal swabs or cecum content. Based on Exp. 1 results, a second experiment was developed to determine the impact of lower processing temperatures on PEDV quantity and infectivity. In Exp. 2, PEDV-inoculated feed was pelleted at 1 of 5 conditioning temperatures (37.8, 46.1, 54.4, 62.8, and 71.1°C) for 30 s. The 5 increasing processing temperatures led to feed with respective mean Ct values of 32.5, 34.6, 37.0, 36.5, and 36.7, respectively. All samples had detectable PEDV RNA. However, infectivity was detected by bioassay only in pigs from the 37.8 and 46.1°C conditioning temperatures. Experiment 2 results suggest conditioning and pelleting temperatures above 54.4°C could be effective in reducing the quantity and infectivity of PEDV in swine feed. However, additional research is needed to prevent subsequent recontamination after pelleting as it is a point-in-time mitigation step.,

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“…Aside from biosecurity plans and preventative measures, other physical methods of mitigating biological hazards include irradiation and thermal processing. Irradiation using gamma, ultraviolet (UV), or electron beam radiation has been demonstrated to reduce PEDV load by 3-log (Trudeau et al, 2016). Wilson et al (2015Wilson et al ( , 2016 demonstrated the feasibility of using infrared radiation to decontaminate raw pet food ingredients; depending on initial moisture content of the ingredients, infrared heating intensity, and tempering duration, up to 3-log of mycotoxigenic fungi was reduced.…”

Section: Physical Methodsmentioning

confidence: 99%