Abstract
Natural casings, to be used as sausage containers, are being traded worldwide and may be contaminated with contagious viruses. Standard processing of such natural casings is by salt treatment with a duration of 30 days before shipment. Since information is lacking about the efficacy of these virus inactivation procedures, an in vitro 3D collagen matrix model, mimicking natural casings, was developed previously to determine the efficacy of salt to inactivate specific viruses. To validate this model, a comparison in vivo experiment was performed using intestines of pigs experimentally infected with African swine fever virus (ASFV) and classical swine fever virus (CSFV). Decimal reduction (D) values, were determined at 4 °C, 12 °C, 20 °C and 25 °C. The standard salt processing procedure showed an efficient inactivation of ASFV and CSFV over time in a temperature dependent way. Dintestine values of both viruses, treated with the standard salt treatment, were in line with the Dcollagen values. It was concluded that these results underline the suitability of the 3D collagen matrix model to determine virus inactivation and to replace animal experiments. Furthermore, an increase in storage time for standard salt processed casings derived from CSFV endemic regions is highly recommended for an efficient inactivation of CSFV.
| Original language | English |
|---|---|
| Article number | 108424 |
| Journal | Veterinary Microbiology |
| Volume | 238 |
| DOIs | |
| Publication status | Published - Nov 2019 |
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Keywords
- 3D collagen matrix model
- African swine fever
- Classical swine fever
- D-values
- Intestine
- Virus inactivation
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Salt inactivation of classical swine fever virus and African swine fever virus in porcine intestines confirms the existing in vitro casings model. / Jelsma, Tinka; Wijnker, Joris J.; Smid, Bregtje; Verheij, Eline; van der Poel, Wim H.M.; Wisselink, Henk J.
In: Veterinary Microbiology, Vol. 238, 108424, 11.2019.Research output: Contribution to journal › Article › Academic › peer-review
TY - JOUR
T1 - Salt inactivation of classical swine fever virus and African swine fever virus in porcine intestines confirms the existing in vitro casings model
AU - Jelsma, Tinka
AU - Wijnker, Joris J.
AU - Smid, Bregtje
AU - Verheij, Eline
AU - van der Poel, Wim H.M.
AU - Wisselink, Henk J.
PY - 2019/11
Y1 - 2019/11
N2 - Natural casings, to be used as sausage containers, are being traded worldwide and may be contaminated with contagious viruses. Standard processing of such natural casings is by salt treatment with a duration of 30 days before shipment. Since information is lacking about the efficacy of these virus inactivation procedures, an in vitro 3D collagen matrix model, mimicking natural casings, was developed previously to determine the efficacy of salt to inactivate specific viruses. To validate this model, a comparison in vivo experiment was performed using intestines of pigs experimentally infected with African swine fever virus (ASFV) and classical swine fever virus (CSFV). Decimal reduction (D) values, were determined at 4 °C, 12 °C, 20 °C and 25 °C. The standard salt processing procedure showed an efficient inactivation of ASFV and CSFV over time in a temperature dependent way. Dintestine values of both viruses, treated with the standard salt treatment, were in line with the Dcollagen values. It was concluded that these results underline the suitability of the 3D collagen matrix model to determine virus inactivation and to replace animal experiments. Furthermore, an increase in storage time for standard salt processed casings derived from CSFV endemic regions is highly recommended for an efficient inactivation of CSFV.
AB - Natural casings, to be used as sausage containers, are being traded worldwide and may be contaminated with contagious viruses. Standard processing of such natural casings is by salt treatment with a duration of 30 days before shipment. Since information is lacking about the efficacy of these virus inactivation procedures, an in vitro 3D collagen matrix model, mimicking natural casings, was developed previously to determine the efficacy of salt to inactivate specific viruses. To validate this model, a comparison in vivo experiment was performed using intestines of pigs experimentally infected with African swine fever virus (ASFV) and classical swine fever virus (CSFV). Decimal reduction (D) values, were determined at 4 °C, 12 °C, 20 °C and 25 °C. The standard salt processing procedure showed an efficient inactivation of ASFV and CSFV over time in a temperature dependent way. Dintestine values of both viruses, treated with the standard salt treatment, were in line with the Dcollagen values. It was concluded that these results underline the suitability of the 3D collagen matrix model to determine virus inactivation and to replace animal experiments. Furthermore, an increase in storage time for standard salt processed casings derived from CSFV endemic regions is highly recommended for an efficient inactivation of CSFV.
KW - 3D collagen matrix model
KW - African swine fever
KW - Classical swine fever
KW - D-values
KW - Intestine
KW - Virus inactivation
U2 - 10.1016/j.vetmic.2019.108424
DO - 10.1016/j.vetmic.2019.108424
M3 - Article
VL - 238
JO - Veterinary Microbiology
JF - Veterinary Microbiology
SN - 0378-1135
M1 - 108424
ER -