Improving the efficacy of extended storage for reducing the risk of
viral contaminated plant-based feed ingredients through investigating
ambient temperature requirements.
Viruses of veterinary significance such as African swine fever virus,
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 ton totes of conventional soybean meal
were inoculated with PRRSV 144 lineage 1C variant and SVA prior to
storage for 30 days at 23.9º C, 15.5º C, or 10º 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 23.9º C. In
contrast, SVA infectivity was observed in soy stored at both 15.5º C and
10º C, while PRRSV 144 L1C variant infectivity was only observed in soy
stored at 10º C. These results suggest that a storage period of 30-days
and a temperature of 23.9º C are required to reduce the risk of virus
contaminated plant-based feed ingredients, such as soybean meal.