Evaluating the effect of temperature on viral survival in plant-based feed during storage

Nicholas Dee1  Karyn Havas2 Apoorva Shah3  Aaron Singrey4  Gordon Spronk2  Megan Niederwerder5  Eric Nelson4  Scott Dee


Viruses of veterinary significance are known to survive for extended periods in plant-based feed ingredients imported into North America. To reduce the likelihood of virus introduction, high-risk ingredients, such as oil seed meals, are stored in designated facilities for extended periods under controlled environmental conditions to minimize viral infectivity prior to use in diets. While 30 days has become a standard storage period, the required ambient temperature to inactivate viruses during this time is not known. To address the question, 1-metric tonne totes of conventional soybean meal were inoculated with PRRSV 144 lineage 1C variant and SVA prior to storage for 30 days at 23.9°C, 15.5°C or 10°C, and feeding to pigs. Virus infectivity was evaluated through detection of viral RNA in oral fluid samples, along with clinical signs. Results indicated that inactivation of both viruses occurred in soy stored at 23.9°C. In contrast, SVA infectivity was observed in soy stored at both 15.5°C and 10°C, while PRRSV 144 L1C variant infectivity was only observed in soy stored at 10°C. These results suggest that a storage period of 30 days and a temperature of 23.9°C may assist in the reduction of the risk of virus contaminated plant-based feed ingredients, such as soybean meal.

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Nicholas Dee hails from Alexandria, MN and is a 2020 graduate of Concordia College in Moorhead, MN. He is currently a student in the School of Public Health at the University of Minnesota. The article featured on SwineWeb describes the project used for his MPH degree. Nicholas is pursuing a career in medicine and enjoys the outdoors, all types of sporting events, and travelling. He also enjoys Bruce Springsteen.