Inactivation at various temperatures of bovine viral diarrhea virus in beef derived from persistently infected cattle1

Abstract

Bovine viral diarrhea virus (BVDV) is a pestivirus that is enzootic in most cattle populations throughout the world. This virus is present throughout the body of persistently infected (PI) cattle. Previous research has not assessed the cooking temperature at which BVDV in meat from PI cattle can be inactivated. Therefore, muscle tissue from 6 PI cattle was harvested, refrigerated, frozen, and heated to various internal temperatures. The concentration of virus present was determined by virus isolation. Average cell culture infective doses (50% endpoint; CCID(50)) of BVDV per gram of frozen, uncooked meat from PI cattle were 10(5.85) CCID(50)/g of whole cuts and 10(6.02) CCID(50)/g of ground meat. The virus in whole and ground meat was consistently inactivated when cooked to temperatures greater than or equal to 75°C. A second objective of this research was to thoroughly reassess if Vero cells were permissive to BVDV infection in our laboratory to provide further indication of whether primates, including humans, might be susceptible to BVDV. Vero cells were not permissive to infection with any of 43 different strains of BVDV that readily replicated in Madin Darby bovine kidney cells. In conclusion, this bovine pathogen, which is not considered to be a human pathogen, can be inactivated by cooking ground or whole cuts of meat to 75°C or higher. Care should be taken to ensure that susceptible hosts such as pigs are not fed improperly cooked meat, meat by-products, or waste food originating from PI cattle.

Assessment of listing and categorisation of animal diseases within the framework of the Animal Health Law (Regulation (EU) No 2016/429): bovine viral diarrhoea (BVD)

“…BVDV is not considered zoonotic, although the ability of BVDV to replicate in human cell lines has been reported in some studies and there are limited reports of detection of virus, viral RNA or antigen in human samples (Giangaspero et al., ; Walz et al., ; Bratcher et al., ).…”

“…Observational studies on the impact of infection with BVDV on health and production parameters have been reviewed in the EU Thematic network on control of BVDV (2001) and the results are reproduced below (Table 3). BVDV is not considered zoonotic, although the ability of BVDV to replicate in human cell lines has been reported in some studies and there are limited reports of detection of virus, viral RNA or antigen in human samples (Giangaspero et al, 1997;Walz et al, 2010;Bratcher et al, 2012).…”

“…Whole and ground meat: BVDV was consistently inactivated when cooked to ≥ 75°C (Bratcher et al, 2012).…”

Effect of meat aging on survival of MS2 bacteriophage as a surrogate of enteric viruses on lamb meat

“…During aging period, these factors can affect the infectivity of enteric viruses (Jończyk, Klak, Międzybrodzki, & Górski, ). It was demonstrated that Crimean‐Congo hemorrhagic fever virus (CCHFV) does not survive in matured meat after aging time but according to Bratcher et al () aging of meat for 21 day at 4 °C cannot use to diminish the potential for transmission of Bovine viral diarrhea virus (BVDV) (Bratcher et al, ; Public Health Agency of Canada, ; Yadollahie, ).…”

“…matured meat after aging time but according to Bratcher et al (2015) aging of meat for 21 day at 4 8C cannot use to diminish the potential for transmission of Bovine viral diarrhea virus (BVDV) (Bratcher et al, 2015;Public Health Agency of Canada, 2010;Yadollahie, 2012).…”