Survival of foot-and-mouth disease, African swine fever, and hog cholera viruses in Spanish serrano cured hams and Iberian cured hams, shoulders and loins

Survival of foot-and-mouth disease, African swine fever, and hog cholera viruses in Spanish serrano cured hams and Iberian cured hams, shoulders and loins

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The survival of foot-and-mouth disease virus (FMDV), African swine fever virus (ASFV), and hog cholera virus (HCV) was studied in typical Spanish dry cured meat products (Serrano hams and Iberian hams, loins, and shoulders). For each disease, 31 to 35 Iberian black and 31 or 32 white pigs were infected and slaughtered in Spain at the estimated peak of viremia. Cuts from the carcasses were frozen, shipped to the US and used to prepare the meat products tested. Samples taken at the time of slaughter and at intervals during the processing were assayed for virus survival by in vitro in vivo techniques. The Iberian hams were free of viable FMDV by day 168, free of viable ASFV by day 140, and free of viable HCV by day 252. The Iberian shoulder hams were free of viable FMDV by day 112, ASFV by day 140, and HCV by day 140. The Iberian loins were free of viable FMDV by day 42, ASFV by day 112, and HCV by day 126. The white Serrano hams were free of viable FMDV by day 182, ASFV by day 140, and HCV by day 140. This work tested industrial procedures to assure that importation and commercialization of these dry cured meat products will not pose a risk to US livestock. © 1993 Academic Press Limited.

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Main Authors: Mebus, C. A., House, C., Gonzalvo, F. R., Pineda, J. M., Tapiador, J., Pire, J. J., Bergada, J., Yedloutschnig, R. J., Sahu, S., Becerra, V., Sanchez-Vizcaino, J. M.
Format: journal article biblioteca
Language:English
Published: Elsevier 1993
Online Access:http://hdl.handle.net/20.500.12792/2847
http://hdl.handle.net/10261/294055
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spelling dig-inia-es-10261-2940552023-02-20T10:34:50Z Survival of foot-and-mouth disease, African swine fever, and hog cholera viruses in Spanish serrano cured hams and Iberian cured hams, shoulders and loins Mebus, C. A. House, C. Gonzalvo, F. R. Pineda, J. M. Tapiador, J. Pire, J. J. Bergada, J. Yedloutschnig, R. J. Sahu, S. Becerra, V. Sanchez-Vizcaino, J. M. The survival of foot-and-mouth disease virus (FMDV), African swine fever virus (ASFV), and hog cholera virus (HCV) was studied in typical Spanish dry cured meat products (Serrano hams and Iberian hams, loins, and shoulders). For each disease, 31 to 35 Iberian black and 31 or 32 white pigs were infected and slaughtered in Spain at the estimated peak of viremia. Cuts from the carcasses were frozen, shipped to the US and used to prepare the meat products tested. Samples taken at the time of slaughter and at intervals during the processing were assayed for virus survival by in vitro in vivo techniques. The Iberian hams were free of viable FMDV by day 168, free of viable ASFV by day 140, and free of viable HCV by day 252. The Iberian shoulder hams were free of viable FMDV by day 112, ASFV by day 140, and HCV by day 140. The Iberian loins were free of viable FMDV by day 42, ASFV by day 112, and HCV by day 126. The white Serrano hams were free of viable FMDV by day 182, ASFV by day 140, and HCV by day 140. This work tested industrial procedures to assure that importation and commercialization of these dry cured meat products will not pose a risk to US livestock. © 1993 Academic Press Limited. 2023-02-20T10:34:49Z 2023-02-20T10:34:49Z 1993 journal article Food Microbiology 10(2): 133-143 (1993) 0740-0020 http://hdl.handle.net/20.500.12792/2847 http://hdl.handle.net/10261/294055 10.1006/fmic.1993.1014 1095-9998 en none Elsevier
institution INIA ES
collection DSpace
country España
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region Europa del Sur
libraryname Biblioteca del INIA España
language English
description The survival of foot-and-mouth disease virus (FMDV), African swine fever virus (ASFV), and hog cholera virus (HCV) was studied in typical Spanish dry cured meat products (Serrano hams and Iberian hams, loins, and shoulders). For each disease, 31 to 35 Iberian black and 31 or 32 white pigs were infected and slaughtered in Spain at the estimated peak of viremia. Cuts from the carcasses were frozen, shipped to the US and used to prepare the meat products tested. Samples taken at the time of slaughter and at intervals during the processing were assayed for virus survival by in vitro in vivo techniques. The Iberian hams were free of viable FMDV by day 168, free of viable ASFV by day 140, and free of viable HCV by day 252. The Iberian shoulder hams were free of viable FMDV by day 112, ASFV by day 140, and HCV by day 140. The Iberian loins were free of viable FMDV by day 42, ASFV by day 112, and HCV by day 126. The white Serrano hams were free of viable FMDV by day 182, ASFV by day 140, and HCV by day 140. This work tested industrial procedures to assure that importation and commercialization of these dry cured meat products will not pose a risk to US livestock. © 1993 Academic Press Limited.
format journal article
author Mebus, C. A.
House, C.
Gonzalvo, F. R.
Pineda, J. M.
Tapiador, J.
Pire, J. J.
Bergada, J.
Yedloutschnig, R. J.
Sahu, S.
Becerra, V.
Sanchez-Vizcaino, J. M.
spellingShingle Mebus, C. A.
House, C.
Gonzalvo, F. R.
Pineda, J. M.
Tapiador, J.
Pire, J. J.
Bergada, J.
Yedloutschnig, R. J.
Sahu, S.
Becerra, V.
Sanchez-Vizcaino, J. M.
Survival of foot-and-mouth disease, African swine fever, and hog cholera viruses in Spanish serrano cured hams and Iberian cured hams, shoulders and loins
author_facet Mebus, C. A.
House, C.
Gonzalvo, F. R.
Pineda, J. M.
Tapiador, J.
Pire, J. J.
Bergada, J.
Yedloutschnig, R. J.
Sahu, S.
Becerra, V.
Sanchez-Vizcaino, J. M.
author_sort Mebus, C. A.
title Survival of foot-and-mouth disease, African swine fever, and hog cholera viruses in Spanish serrano cured hams and Iberian cured hams, shoulders and loins
title_short Survival of foot-and-mouth disease, African swine fever, and hog cholera viruses in Spanish serrano cured hams and Iberian cured hams, shoulders and loins
title_full Survival of foot-and-mouth disease, African swine fever, and hog cholera viruses in Spanish serrano cured hams and Iberian cured hams, shoulders and loins
title_fullStr Survival of foot-and-mouth disease, African swine fever, and hog cholera viruses in Spanish serrano cured hams and Iberian cured hams, shoulders and loins
title_full_unstemmed Survival of foot-and-mouth disease, African swine fever, and hog cholera viruses in Spanish serrano cured hams and Iberian cured hams, shoulders and loins
title_sort survival of foot-and-mouth disease, african swine fever, and hog cholera viruses in spanish serrano cured hams and iberian cured hams, shoulders and loins
publisher Elsevier
publishDate 1993
url http://hdl.handle.net/20.500.12792/2847
http://hdl.handle.net/10261/294055
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