Survival of Viruses in “Prosciutto di Parma” (Parma Ham)

McKercher, P. D.; Yedloutschnig, R J; Callis, J. J.; Murphy, Rachel A.; Panina, G.; Civardi, A.; Bugnetti, M.; Foni, Emanuela; Laddomada, Alberto; Scarano, Christian; Scatozza, F

doi:10.1016/s0315-5463(87)71198-5

Cited by 59 publications

(32 citation statements)

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“…Quantification of the viable CSFV in tissues from experimentally infected animals confirmed the viral loading is lower in tissues that form the majority of pork products (muscle and fat) than in lymphoid tissues, which have higher virus concentrations but constitute only a small proportion of total carcass weight. The levels of virus detected in muscle and fat are consistent with studies which detected CSFV less frequently in striated muscle compared to other tissues (Thur and Hofmann, 1998) and previous attempts to titrate virus loads in fat and muscle indicated that levels are often close to or below the quantifiable limit of cell culture assays (McKercher et al, 1987;Mebus et al, 1993;Wood et al, 1988). No viable virus could be detected in skin samples.…”

Section: Discussionsupporting

confidence: 86%

Factors affecting the infectivity of tissues from pigs with classical swine fever: Thermal inactivation rates and oral infectious dose

Cowan

Haines

Everett

et al. 2015

Veterinary Microbiology

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Outbreaks of classical swine fever are often associated with ingestion of pig meat or products derived from infected pigs. Assessment of the disease risks associated with material of porcine origin requires knowledge on the likely amount of virus in the original material, how long the virus may remain viable within the resulting product and how much of that product would need to be ingested to result in infection. Using material from pigs infected with CSFV, we determined the viable virus concentrations in tissues that comprise the majority of pork products. Decimal reduction values (D values), the time required to reduce the viable virus load by 90% (or 1 log10), were determined at temperatures of relevance for chilling, cooking, composting and ambient storage. The rate of CSFV inactivation varied in different tissues. At lower temperatures, virus remained viable for substantially longer in muscle and serum compared to lymphoid and fat tissues. To enable estimation of the temperature dependence of inactivation, the temperature change required to change the D values by 90% (Z values) were determined as 13 °C, 14 °C, 12 °C and 10 °C for lymph node, fat, muscle and serum, respectively. The amount of virus required to infect 50% of pigs by ingestion was determined by feeding groups of animals with moderately and highly virulent CSFV. Interestingly, the virulent virus did not initiate infection at a lower dose than the moderately virulent strain. Although higher than for intranasal inoculation, the amount of virus required for infection via ingestion is present in only a few grams of tissue from infected animals.

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Section: Discussionsupporting

confidence: 86%

Factors affecting the infectivity of tissues from pigs with classical swine fever: Thermal inactivation rates and oral infectious dose

Cowan

Haines

Everett

et al. 2015

Veterinary Microbiology

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“…Fresh and frozen pork, as well as smoked, salted and dried pork may contain infective quantities of ASFV [20, 21] whereas the virus is inactivated in heat-treated products [1]. Commercial processed products (such as ham or cured pork loin) contain no active virus 140 days after processing of the fresh meat started.…”

Section: Reviewmentioning

confidence: 99%

Preventive measures aimed at minimizing the risk of African swine fever virus spread in pig farming systems

Rutili²,

2016

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African swine fever (ASF) is one of the most severe diseases of pigs; it has a drastic impact on the pig industry, causing serious socio-economic consequences to pig farmers and pork producers. In Europe, there are currently two main clusters of infection; one in Sardinia caused by strains of African swine fever virus (ASFV) belonging to genotype I and another in Eastern Europe caused by strains of ASFV belonging to genotype II. The latter is inducing an acute form of ASF and it represents a serious threat to the pig sector. ASF is a disease for which there is no effective vaccine; therefore, prevention has a pivotal role in the control strategy of the disease. This review describes the main preventive measures to adopt to mitigate the risk of ASF spread in pig farming systems.

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“…Food products from infected animals represent another source of infection, because the virus resists the fermentation and smoking processes used in the preservation of some food products. However, the virus is inactive in cured hams that have been treated for 1 year (McKercher et al, 1985).…”

Section: Pathogenesis and Clinical Symptomsmentioning

confidence: 99%

Swine vesicular disease virus. Pathology of the disease and molecular characteristics of the virion

Escribano-Romero

Jiménez‐Clavero

Ley

2000

Anim. Health. Res. Rev.

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Swine vesicular disease is a highly contagious disease of pigs that is caused by an enterovirus of the family Picornaviridae. The virus is a relatively recent derivative of the human coxsackievirus B5, with which it has high molecular and antigenic homology. The disease is not severe, and affected animals usually show moderate general weakening and slight weight loss that is recovered in few days, as well as vesicular lesions in the mucosa of the mouth and nose and in the interdigital spaces of the feet. However, the similarity of these lesions to those caused by foot-and-mouth disease virus has led to the inclusion of this virus in list A of the Office International des Epizooties. The disease has been eradicated in the European Union except in Italy, where it is considered endemic in the south. Nevertheless, as occasional outbreaks still appear and must be eliminated rapidly, European countries are on the alert and farms are monitored routinely for the presence of the virus. This circumstance has led to a considerable effort to study the pathology of the disease and the molecular biology and antigenicity of the virus, and to the development of optimized methods for the diagnosis of the infection.

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Survival of Viruses in “Prosciutto di Parma” (Parma Ham)

Cited by 59 publications

References 4 publications

Factors affecting the infectivity of tissues from pigs with classical swine fever: Thermal inactivation rates and oral infectious dose

Factors affecting the infectivity of tissues from pigs with classical swine fever: Thermal inactivation rates and oral infectious dose

Preventive measures aimed at minimizing the risk of African swine fever virus spread in pig farming systems

Swine vesicular disease virus. Pathology of the disease and molecular characteristics of the virion

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