Survival of hog cholera virus (HCV) in sausage meat products (Italian salami)

Survival of African swine fever virus (ASFV) in various traditional Italian dry-cured meat products

A number of animal diseases can be transmitted to pigs via pork meat and pork products imported from infected areas. Therefore, feeding of swill to pigs is regulated or prohibited in many swine-rearing countries. African swine fever is one of the major porcine diseases recognized as significant in this transmission pathway. Assessment of disease risks associated with pork products requires knowledge about the viral load in the original material and for how long infectious virus can be recovered from the resulting product. In this work, we present the effect of the dry curing process on the inactivation of African swine fever virus (ASFV) in three different Italian dry-cured meat products prepared from experimentally infected pigs slaughtered at the peak of viremia. The meat products were processed using commercial methods and industrial procedures currently being followed in Italy. Samples collected at predetermined intervals during processing were analyzed for virus survival by virus isolation and animal inoculation. ASFV was detected by in vivo experiments for up to 18, 60, and 83 days of curing in Italian salami, pork belly, and loin, respectively. These data provide valuable information for the pork processing industry when planning the export of these products.

Classical Swine Fever-An Updated Review

Classical swine fever (CSF) remains one of the most important transboundary viral diseases of swine worldwide. The causative agent is CSF virus, a small, enveloped RNA virus of the genus Pestivirus. Based on partial sequences, three genotypes can be distinguished that do not, however, directly correlate with virulence. Depending on both virus and host factors, a wide range of clinical syndromes can be observed and thus, laboratory confirmation is mandatory. To this means, both direct and indirect methods are utilized with an increasing degree of commercialization. Both infections in domestic pigs and wild boar are of great relevance; and wild boars are a reservoir host transmitting the virus sporadically also to pig farms. Control strategies for epidemic outbreaks in free countries are mainly based on classical intervention measures; i.e., quarantine and strict culling of affected herds. In these countries, vaccination is only an emergency option. However, live vaccines are used for controlling the disease in endemically infected regions in Asia, Eastern Europe, the Americas, and some African countries. Here, we will provide a concise, updated review on virus properties, clinical signs and pathology, epidemiology, pathogenesis and immune responses, diagnosis and vaccination possibilities.