Residual viruses in pork products

Area of Science:

• Veterinary Virology
• Food Safety Science
• Animal Disease Research

Background:

• African swine fever (ASF) and hog cholera (HC) are significant swine diseases.
• Pork products can potentially transmit these viruses if not properly processed.
• Understanding virus survival in processed meats is crucial for food safety.

Purpose of the Study:

• To determine the survival of African swine fever virus and hog cholera virus in processed pork products.
• To assess the efficacy of specific processing methods (canning, drying, curing) in inactivating these swine viruses.

Main Methods:

• Pork carcasses infected with African swine fever virus and hog cholera virus were used.
• Partly cooked canned hams and dried pepperoni and salami sausages were prepared.
• Virus recovery was attempted from processed products and pre-processed materials.

Main Results:

• African swine fever virus and hog cholera virus were not recovered from partly cooked canned hams post-processing.
• Both viruses were recovered from dried salami and pepperoni sausages before the required curing period.
• Virus was not detected in dried sausages after completion of the required curing period.

Conclusions:

• Partly cooked canned hams effectively inactivate both African swine fever virus and hog cholera virus.
• Standard curing periods for dried sausages may not be sufficient to eliminate African swine fever virus and hog cholera virus.
• Further research into processing parameters for dried pork products is warranted to ensure viral inactivation.