Persistence of Porcine Coronaviruses in Feed and Feed Ingredients

Abstract

Porcine Epidemic Diarrhea Virus (PEDV), Porcine Delta Corona Virus (PDCoV), and Transmissible Gastroenteritis Virus (TGEV) are threats to commercial swine farms and contaminated feed is a risk factor in transmission. The objective of this thesis was to compare the inactivation kinetics of these coronaviruses among feed ingredients, after feed treatments, and on different surfaces. For the feed experiments, ingredients were weighed into containers, inoculated with virus, and exposed to room temperature, 60-90°C, 120-145°C, irradiation treatments, or feed additives. We also determined survival of coronaviruses on surfaces. After each treatment, virus concentration was calculated. The Weibull predictive model was used to characterize inactivation kinetics. Overall, the viruses survived longer in soybean meal than other ingredients. The feed processing treatments varied in their effectiveness, but all provided some virus inactivation. There was no difference in survival among surfaces. In conclusion, this information is useful for improving feed safety to minimize coronavirus transmission.