ASFV stability in feed compared at three different storage temperatures

An article published in Transboundary and Emerging Diseases details the length of time African swine fever virus (ASFV) remains stable in feed at different storage temperatures. The study was conducted by a research team led by Megan Niederwerder, Associate Director of the Swine Health Information Center, USA.

“Previous estimates of ASFV stability in feed were based on fluctuating temperature and humidity conditions consistent with global trade,” Niederwerder explained. “Novel data generated in the current study defines ASFV stability in feed at constant temperatures. This was an essential next step to guide holding-time recommendations for high-risk feed ingredients within feed mills and swine farms.”

The stability of ASFV Georgia 2007 was determined in three feed matrices (complete feed, soyabean meal and ground corncob particles). After ASFV contamination, feed matrices were held at three environmental temperatures (cool storage at 40°F, ambient storage at 68°F, and hot storage at 95°F) for up to 365 days. Feed samples were tested throughout a one-year period for ASFV genome detection on PCR and ASFV infectivity on cell culture and in swine bioassay.

Results demonstrate high stability of ASFV DNA in feed, with detection by PCR in almost all feed matrices throughout the study, including 365 days after ASFV inoculation when stored at 40°F and 68°F. Infectious ASFV was most stable in soyabean meal, with the virus maintaining infectivity as determined by swine bioassay for at least 112 days at 40°F, at least 21 days at 68°F, and at least seven days at 95°F.

Additionally, feed additives were tested for their ability to reduce ASFV infectivity in complete feed stored at the three temperatures. Both medium chain fatty acid and formaldehyde-based feed additives were confirmed to be effective mitigants in the tested conditions.

The researchers say the study provides the most comprehensive data on ASFV longevity in plant-based feed to date, and confirms ASFV DNA can be detected in feed at least one year after contamination. Further, swine bioassays demonstrate that infectious ASFV can be present in soyabean meal for several weeks after testing negative on cell culture.

The research was supported by funding from the National Pork Board and the Foundation for Food and Agriculture Research, the State of Kansas National Bio and Agro-defense Facility Fund, Purina Animal Nutrition, Cargill Animal Nutrition, and Kemin Industries.

Article: Niederwerder, M. C., Khanal, P., Foland, T., Constance, L. A., Stoian, A., Deavours, A., Haase, K., Cino-Ozuna, A. G. (2022). Stability of African swine fever virus in feed during environmental storage. Transboundary and Emerging Diseases, advance online publication, doi: 10.1111/tbed.14666

[SOURCE: Swine Health Information Center (SHIC)]