Research spotlight - Risk assessment of the presence of PED and ASF viruses in spray-dried porcine plasma
Reprinted as posted on Swine in Minnesota blog September 10, 2024
There is a new publication from a collaboration with our colleagues at the School of Public Health and the College of Agricultural and Natural Resource Sciences at the University of Minnesota. In this study, Drs. Sampedro, Urriola, Van de Ligt, Schroeder and Shurson estimated the maximal viral load of Porcine Epidemic Diarrhea and African Swine Fever that could be found in spray-dried porcine plasma to still achieve a virus-free batch (no infectious viral particle) for three different batch sizes (10, 15 and 20 tons). They also quantified the impact of different treatments such as spray-drying, UV and extended storage in decreasing viral loads to meet the thresholds.
Highlights
There is a new publication from a collaboration with our colleagues at the School of Public Health and the College of Agricultural and Natural Resource Sciences at the University of Minnesota. In this study, Drs. Sampedro, Urriola, Van de Ligt, Schroeder and Shurson estimated the maximal viral load of Porcine Epidemic Diarrhea and African Swine Fever that could be found in spray-dried porcine plasma to still achieve a virus-free batch (no infectious viral particle) for three different batch sizes (10, 15 and 20 tons). They also quantified the impact of different treatments such as spray-drying, UV and extended storage in decreasing viral loads to meet the thresholds.
Highlights
- The SDPP production process has been validated to inactivate PEDV and ASFV (8.4–11.1 mean log reduction).
- Under the current conditions, the model estimated that an inactivation level (log-kill) of 7.0, 7.2 and 7.3 logs must be achieved to manufacture a 10-, 15- and 20-ton batch size, respectively.
- Performance objective compliance rates were >95% for the baseline SDPP production scenario and 100% for the baseline + UV processing scenario.
- Chemical and physical factors that contribute to the inactivation of various swine viruses in feed ingredients during storage need to be determined.
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