Date Full Report Received11/30/2014
Date Abstract Report Received11/30/2014
InvestigationInstitution: Kansas State University
Primary Investigator: Cassandra Jones
Co-Investigators: Michael Tokach, S.S. Dritz, Richard Hesse, Jianfa Bai, Charles Stark
Funded ByNational Pork Board
Post–processing contamination of PEDv in feed and feed ingredients is a significant concern to the swine industry. Irradiation and thermal processing have both been hypothesized as possible mitigants of the virus, but both are point-in-time solutions that do not provide residual benefits to prevent potential recontamination or cross-contamination within manufacturing, transportation, or storage. This study aimed to find a possible mitigation strategy to help minimize the threat of recontamination in feed and feed ingredients. The results suggested that feed and/or feed ingredients can be treated with different chemical treatments as a means to mitigate PEDv contamination, with medium chain fatty acids, essential oils, and formaldehyde being particularly effective. Importantly, the success of various chemical mitigants was dependent upon matrix, and the PEDv stability over time was also matrix-dependent, and more stable in meat and bone meal and spray-dried animal plasma compared to blood meal or a complete swine diet. This research helps provide potential mitigation solutions that can mitigate PEDv infectivity when transmitted by feed, and thereby ultimately lessen PEDv associated losses to the swine industry.