Bluetongue control using vaccines: the experience of Emilia Romagna, Italy

In 2003, thirty municipalities of the provinces of Parma, Reggio Emilia and Modena in the Emilia Romagna region of Italy, bordering the region of Tuscany, were included in the national bluetongue (BT) vaccination programme, using monovalent live-attenuated type 2 vaccine. The purpose of the study was to evaluate the organisation of a vaccination programme designed by the Regional Veterinary Service and the relative cost of the campaign, as a large number of animals were involved. To better evaluate the real cost of the campaign, costs sustained by the Reggio Emilia Local Sanitary Unit were specifically analysed. BT vaccination of all domestic ruminants is a very expensive operation (euro9.20 per vaccinated animal). Consequently, to evaluate the need for a vaccination campaign in a new area, the risk of disease spread, as well as the cost of the operation, should be considered.

The 1993 Italian foot-and-mouth disease epidemic: epidemiological features of the four outbreaks identified in Verona province (Veneto region)

Imported cattle gave rise to an epidemic of foot-and-mouth disease (FMD) in Italy during 1993. Four outbreaks occurred in large housed beef herds in Verona province. Investigations revealed that there were no movements of livestock out of the infected premises and meteorological analyses suggested that the airborne spread of infectious particles had been limited by the anticyclonic conditions. Surveillance was therefore concentrated on the areas immediately surrounding the outbreaks and the infection was prevented from spreading.

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

Survival of hog cholera virus (HCV) was determined in several sausage meat products (Italian salami) prepared with meats from experimentally infected hogs slaughtered at the peak of disease. Meats were processed following the technology applied by the main factories of the typical Italian production. The survival of HCV was assessed through inoculation in both PK 15 cell monolayers and fully susceptible piglets. In all types of sausages examined HCV was detected up to 75 days of curing by piglet inoculation. This technique was much more sensitive than use of cell culture.

Survival of foot-and-mouth disease virus in sausage meat products (Italian salami)

Determination of the survival of foot- and-mouth disease virus (FMDV) in fresh meat from experimentally infected swine and in several types of sausage meat (Italian salami) produced according to the technology widely applied by the principal Italian producers has been carried out. The purpose of the experiment was to assess if typical Italian salami can be considered safe with regard to the spread of FMD through international trade. The results obtained showed: (a) high titers of FMDV were detected in both muscle and fat tissues from animals slaughtered at the peak of the experimental disease; and (b) FMDV was not detectable in the above tissues 72 h after slaughtering and the same applies to the different types of salami tested 7 days after production. The above results were obtained in tissue cultures and confirmed through piglet inoculation.