The introduction of animal diseases through import/export of pork and pork products is a major concern for the swine industry. Trade restrictions have been imposed by several countries on uncooked meat and meat products of pigs because of the possibility of disease transmission through these products. Two major pathogens of swine are porcine reproductive and respiratory syndrome virus (PRRSV) and porcine circovirus type 2 (PCV2). In this project, we studied the survival of these two viruses on pork and pork products. The results showed that PRRSV survived in fresh meat for 48 hrs at room temperature, 6 days at refrigeration temperature (40C) and 60 days at freezing temperatures (-200C). Porcine circovirus type 2 survived for 48 hrs, 96 hrs and 1 month at room temperature, 40C and -200C, respectively.
Virus survival in pork products (fresh sausage, ham, bacon, acidified sausage) was also studied. The PRRSV survived only in fresh sausage for 15 days at 40C and 30 days at -200C. No PRRSV survived in any of the other three products at any of the three temperatures. In contrast, PCV2 survived for up to 48 hrs in all four products at room temperature. At 40C, PCV2 survived for 4-6 days in these products. At -200C, PCV2 virus survived for 4, 6, 28, and 60 days in acidified sausage, fresh sausage, bacon, and ham, respectively.
The preliminary survival data on these two viruses in pork and pork products will provide valuable information in building strategies for import/export of these products.
Contact information: Dr. Devi P. Patnayak, Assistant Clinical Specialist, Department of Veterinary Population Medicine, University of Minnesota, St. Paul MN 55108 (firstname.lastname@example.org); 612-626-2712.