Determination of African swine fever virus viability in meat during long-term storage and sous-vide cooking using cell culture and real-time PCR combined with palladium compound pre-treatment methods

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F23%3AN0000010" target="_blank" >RIV/00027162:_____/23:N0000010 - isvavai.cz</a>

Result on the web

<a href="https://actavet.vfu.cz/92/1/0053/" target="_blank" >https://actavet.vfu.cz/92/1/0053/</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb202392010053" target="_blank" >10.2754/avb202392010053</a>

Result language

angličtina

Original language name

Determination of African swine fever virus viability in meat during long-term storage and sous-vide cooking using cell culture and real-time PCR combined with palladium compound pre-treatment methods

Original language description

African swine fever virus is causative agent of an acute and highly contagious disease affecting domestic and wild members of the family Suidae. The virus can be transmitted by direct contact among infected animals or via a contaminated environment or feed. Since the contaminated meat or products thereof have been characterised as the most probable vehicle in several outbreaks, the aim of present study was to define viability of the virus in meat under conditions of freezing and chilling (-25 °C and 6 °C) and low temperature cooking (55 °C for 2.5 hours and for 1 hour). Two independent methods were employed; cell culture as a reference and real-time polymerase chain reaction combined with palladium compounds (BB-PdCl2 and PdCl2COD) pre-treatment as an alternative method. Obtained results demonstrated minimal decrease in infectious virus titter during the storage at -25 °C and remaining dose of viruses in meat stored at 6 °C for 14 months that can cause a disease after ingestion. The result obtained by both methods applied on samples corresponded to each other. In contrast, results related to the virus persistence during thermal-treated meat indicated that its stability is much lower than previously thought; the infectious viruses were not detected after the treatment at 55 °C for 1 hour by infectivity assay. The observed difference of one order of magnitude of virus detected using palladium compounds pre-treatment suggests presence of intact rather than infectious viruses. The better suitability of PdCl2COD than BB-PdCl2 pre-treatment was demonstrated.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

10607 - Virology

Project

<a href="/en/project/QK1920113" target="_blank" >QK1920113: African swine fever virus in meat and products thereof – detection methods and persistence studies</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Acta Veterinaria Brno

ISSN

0001-7213

e-ISSN

1801-7576

Volume of the periodical

92

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

7

Pages from-to

53-59

UT code for WoS article

000933978400008

EID of the result in the Scopus database

2-s2.0-85147815938